The Rancio

Visual Examination:

The colour of the eaux-de-vie becomes darker and darker with ageing.

Evolution of the color of the brandies :
 Year 0 : colourless
 Year 3 : Straw yellow
 Year 5 : Golden yellow
 Year 10 : Golden yellow, amber
 Year 20 : dark golden yellow, brown
 Year 30 : Mahogany red
 Year 50 : mahogany red, fire red

Moreover, the age of the barrels and the addition of caramel (Michel Forgeron Cognacs do not contain any!) can contribute to influence the intensity of the colour.

The olfactory examination:

During its ageing, cognac is the site of many physico-chemical phenomena. For Cognac eaux-de-vie, these modifications, which become very important after 12 years of ageing, are known under the expression: "rancio charentais".

 Year 0 : lightly ethereal, floral (linden, vine, rose, violet, lavender), vegetal (dry hay, dry vine shoot), fruity (pear, apricot, peach, apple)
 Year 1 : the first detectable oak smell is that of vanillin if the barrel is made of Limousin oak.
 Year 5 : to the vanilla odour is added the woody odour
 Year 10: Woody smells are developing.
 Year 15 : phase 1 of the Charentais rancio (vanilla, woody, dry rose, hazelnut, walnut, almond, cinnamon, clove notes)
 Year 25 : phase 1 of the Charentais rancio and 2 (jasmine, honeysuckle, chocolate powder, candied fruits, saffron, gingerbread)
 Year 40 : phases 1, 2 of the Charentais rancio and 3 (cedar wood, tobacco, curry, nutmeg)