It all starts in the vineyard. Many varieties are allowed to make cognac, but currently 90% of the area is occupied by Ugni Blanc grapes, which came here from Italy several centuries ago. The remaining amount is more traditional Folle Blanche and Colombard.
Grapes are made quite sour and weak wine, with a strength of 7.5-10 degrees, which is then twice distilled in special distillery cubes, called Charentais alambikami. Continue reading