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COGNAC DISTILLATION |
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Cognac is obtained by the
distillation of white wines harvested in
the Controlled Appellation
area. These wines have high acidity and a low alcohol content.
The distillation of Cognac is a two-stage process:
Stage One: a first distillate is
obtained with an alcoholic strength of between 28 to 32% volume.
Stage two: is returned to the
boiler for a second heating.
The 'heads' and the 'tails' of distillation are separated, leaving
only the 'heart' of the spirit which become Cognac.
The unfiltered wine is put into the boiler and brought to the boil.
Alcoholic vapours are given off and collect in the cowl, entering
the swan-neck then passing into the coil. This slightly cloudy
liquid, with an alcohol content of 27 to 30% vol., is returned to
the boiler for a second distillation. For this second stage of
heating, the boiler capacity must not exceed 30 hectolitres and the
quantity of ‘brouillis’ is limited to 25 hectolitres.
The distiller must then carry out the delicate operation known as ‘cutting’
the vapours that arrive first have the highest alcohol content and
are called the ‘heads’.
These are separated off (they account for only 1 to 2% of the
volume). Next comes the ‘heart’, a clear spirit (an average not
exceeding 72% vol.) which will produce Cognac.
Finally, the distiller takes out the ‘tails’ when the alcoholometer
registers 60% vol.
The heads and tails are redistilled with the next batch of wine or ‘brouillis’.
During both stages of the operation, the times and temperatures are
closely monitored.
The success of the distilling cycle, which lasts around 24 hours,
requires the constant surveillance and great experience of the
distiller.
Through this distilling techniques (the proportion of fine lees,
reheating the seconds with wine, temperature curves and so on) the
Cognac develops some of the features of its personality.
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