This popular type of brandy is named after the French town of Cognac and produced according to a strict tradition.

The Cognac area is one of the only three famous brandy-producing regions in Europe (together with Armagnac in France, and Jerez in Spain).

Cognac is produced using a 300-year old process that is protected under French law. In order to be entitled to be called Cognac, a spirit must be made from at least 90% Ugni Blanc, Folle Blanche, or Colombard grapes. The remainder can be composed of other designated grape varieties.

Today, most cognac is made exclusively from Saint-Emilion grapes, a form of Ugni Blanc.

Cognac must be distilled twice in copper pot stills (called ‘Charentais’). This produces a spirit of around 70% alcohol called ‘eau de vie’ (meaning “waters of life”). This dry, acidic spirit is usually not suitable for drinking.

It is then aged for at least 2 years in French ‘limousin’ oak barrels, before finally being diluted to 40% alcohol with pure and distilled water. Some cognac producers also add caramel to achieve the desired colour.

The spirit can be produced in 6 zones in the Cognac region, in order of prestige and perceived quality: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bon Bois and Bois Ordinaire.

The age of a cognac is determined based on how old the youngest eau de vie is. In order to add complexity to the flavours of each individual brandy, a cognac is often blended from eaux de vie of different ages and from various local areas. This combination forms an integral part of the recipe of each cognac brand and studied carefully to maintain consistency, just like whisky or some types of champagne.

Although there are other recognised grades, the most popular ones are V.S. ('Very Special', or three stars), V.S.O.P. ('Very Superior Old Pale') and X.O. ('Extra Old').

V.S. cognac features eau de vie aged at least 2 years. V.S.O.P. cognac results from storing the youngest brandy for at least 4 years in oak casks that are usually far older. X.O. features eau-de-vie aged for at least 6 years, but usually more than 20 years.

V.S.O.P. cognacs usually feature a rich flavour with notes of ripe fruit and vanilla, making them ideal for making cocktails.