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Tag: cognac

David on Technical Topics – Adding Water to Cognac

Posted / in Brandy Education, How to make Cognac and tagged ,

We call it dilution in the industry and nearly every cognac needs to have a level of dilution to optimise its qualities.  Some cognacs are superbly smooth and almost too easy to drink whilst others are fiery and aggressive and seem to burn the mouth with every mouthful drunk.  Getting the optimum balance between aggressiveness and flavour is a skill that must be acquired in order to maximise the quality of the cognac.

Adding water to cognac is certainly not just a case of pouring water from the tap into a barrel of cognac.  The water must be pure and not contain any minerals.  Distilled water is the normal choice but there are some special waters supplied in bulk for big blenders.  The addition of this special water is a skill that has been developed over many years of understanding the noble spirit.  In essence, spirit and water do not mix easily and some cognacs have a higher absorption level than others.  A good diluter can taste the water in cognac if it has not been mixed properly.  There are a number of ways that mixing can be undertaken.

Some producers dilute their cognacs whilst they are still hot and fresh from the still but this can be difficult as the strength of the cognac gradually reduces from the start of the distillation to the cut (the point where one stops collecting the water-clear eau de vie because it is too weak to provide sufficient flavour).  Other producers will make a “Petite Eau”, a weak blend of cognac and water which is aged in casks before adding back into the cognac to arrive at the right strength.  When a cognac has been produced and aged for many years most will dilute it gradually, a couple of degrees at a time.  Each step can take many weeks before the correct balance is achieved and usually, the nearer one gets to 40% abv, the longer each step will take.

The speed of dilution depends largely on the speed that the cognac will absorb the water.  A good dilution, where the two components mix without detection, may take several years.  Other factors which may influence the dilution process are the size and shape of the still, the maximum temperature of the hot eau de vie and even the age, toasting and size of the barrels used for storage.

Cognacs should be diluted to a strength that optimises their flavour and so the final abv will vary.  Take a look at our Hermitage 1975 at 47% and Hermitage 2005 at 40%, both of which are beautifully balanced and full of flavour.

You have probably gathered by now that adding a drop of tap water before drinking your cognac is not a good idea!  Go to our Brandy Education Page to read more Technical Topics.

David on Technical Topics – Is there a need to Blend Cognac?

Posted / in Brandy Education, How to make Cognac and tagged ,

There are between four and five thousand cognac producers in the Charente and Charente Maritime region of France. Only brandy produced here, under strict regulations, is allowed to be called cognac.

The world market for cognac is hundreds of millions of bottles but because cognac can only be made once a year, after the grape harvest, the amount that can be sold is limited to how much can be made. The situation is made yet more difficult as even the very youngest cognac has to be aged for 3 years in oak barrels before it can be sold. The big cognac houses supply over 80% of world sales but probably only have direct involvement in about 5% of production.  They rely heavily on the thousands of individual producers to provide enough cognac for their markets.  Blending them provides consistent flavour and is therefore critical to their survival.

The big cognac names try to assert their authority over the smaller producers, by influencing their distillation methods, with varying levels of success.   By blending hundreds, or indeed thousands, of different cognacs together any of the individual craft and style, which has been developed over the generations of distillation, is lost and the flavour becomes neutral.  Indeed neutrality is encouraged by the major blenders since it is easier to blend neutral spirits than those with complex flavours. There is though, another factor that changes flavour and that is ageing.  By buying their cognacs young and ageing them in their own cellars, the big houses are able to control any variation in style and flavour that may occur.

Most of the young cognacs sold to the major blenders will be at near distillation strength (67-72%); reduction in strength is therefore necessary.  To enable this distilled water is gradually added, a slow process that can take many years to perform successfully.   Additionally, because these cognacs are so young they will not have developed much colour or taste from the barrels and worst still, they will be aggressive and very fiery.  All these problems can only be addressed with the permitted addition of sugar syrups and caramel.

The blending process should take years but to meet market demand it is often accelerated.  Blending also fails to promote individuality in the final product.  As a consequence, Hermitage Single Estate Cognacs, with age statements, offer a wide variety of styles, flavours and individuality with which blended cognacs cannot compete.

Read more Technical Topics on our Brandy Education Page.