The Ageing

The key factor for a good cognac is the ageing. It is based on the subtle interaction between several uncontrollable parameters like the temperature and humidity within the cellars which mostly depend on the outside weather, the type of soil, walls, roof of the cellar, its orientation, the type of barrels (usually made of oak from Limousin or Tronçais), their age, volume, location within the cellar, the quality of the cognac stored in the barrels, and of course…time.

With the slow passing of time, the alcohol will acquire its “rancio” bouquet.

The exchange between the wood and the eau-de-vie provides its amber colour and its aroma. The wood grain used for the barrels, its porosity to alcool and its tanins will forge the personality of the Cognac.

The Cellar or "Chai"

The natural conditions within the cellar influence the evaporation, called “Part des Anges” (the Angels’ Share). It feeds a small fungus, the "torula coniacensis" which covers the stones and roofs of the area, giving them a typical black colour.

This represents a loss of about 3% per year and a global equivalent of 22 million bottles.

The positive side to take into consideration is the natural reduction of the proof of alcohol: from 0.2% to 0.5% per year.

At this pace, a barrel loses 50% of its volume content every 25/30 years, period during which the proof of alcohol reduces between 10 and 15%.

When the cognac reaches its peak, the eau-de-vie is transferred into « dames-jeannes » (large glass jars), protected from the air, inside which its evolution will stop.