What is Cognac?
For the past few days, we’ve delved into the intricacies of Cognac and brandy on the official BarCrafts Instagram channel.
“Every Cognac is brandy, but not every brandy is Cognac.” — But what does this mean?
The Rules
To be called a Cognac, the spirit must be distilled twice in a copper pot still using specific types of white grapes, and it must come from one of the 6 “terroirs” of the Cognac region in the Charente and Charente-Maritime departments of Southwest France.
The grapes involved are predominantly Ugni Blanc (known as Trebbiano in Italy), Folle Blanche, or Colombard. These grapes are fermented into wine and distilled, becoming what is known as eau-de-vie (water of life), an unaged brandy.
To be called Cognac, it must also be aged in Limousin or Tronçais oak casks for a minimum of 2 years, though it is often aged much longer, sometimes using Cognacs up to 100 years old in the blend and incorporating up to 1200 individual eaux-de-vie (Louis XIII).
Age Statement and Classification
The age classification is quite particular. Typically, Cognacs are blended from numerous vintages across many different vineyards and crus.
There are three main groups of age statements that are used for bottling:
- VS (Very Special): The youngest eau-de-vie is aged for at least 2 years.
- VSOP (Very Superior Old Pale): The youngest eau-de-vie is aged for at least 4 years.
- XO (Extra Old): Refers to Cognacs aged for at least 10 years.
Beyond these main categories, there are other interesting classifications:
- XXO (Extra Extra Old): Refers to Cognacs aged for 14 years or more.
- Napoleon Cognac: This is an unofficial age designation.
Allegedly, Napoleon took Cognac with him to the island of St. Helena where he was exiled. This term usually refers to Cognacs with an age statement of 6 years or more for the minimum aged eau-de-vie, matching the number of years of exile. - Reserve Cognac: Like an XO Cognac, the youngest Cognac in the blend is ten years old, but the average age is often much higher, spanning between 10-25 years old.
- Hors d’Age (Beyond Age): Officially classified as XO, but this denomination is used for blends with an average of 30 years and above. Blends with this denomination can be 30, 40, 50, or even up to 100 years old.
Rémy Martin 1738 Accord Royal
For those of you curious about the origin of the label:
In 1738, King Louis XV of France granted Rémy Martin the rare right to plant new vines in recognition of the excellence of his Cognacs.
In 2024, the house of Rémy Martin marks 300 years of exceptional Cognac-making. Led by visionaries since 1724, the House has combined craft and innovation for three centuries, passing it forward to build a sustainable legacy for the future. How incredible is that? Three centuries!
1738 Accord Royal is a Fine Champagne cognac comprising 65% Grande Champagne and 35% Petite Champagne, with over 240 eau-de-vie aged 4-20 years and an average tasting age of 12 years.
Simply amazing! It recently scored a gold at the 2024 San Francisco World Spirits Competition.
Tasting Notes
Plums, fig jam, cinnamon, and butterscotch.
The Chestnut Syrup
Now that you know we’re talking about some serious spirits, let’s see how we can make a homemade ingredient to elevate your cocktails even further at home!
Here’s the recipe:
- Incise raw chestnuts.
- Bake 250g of chestnuts at 180°C for ~25 minutes. Afterward, wrap them in a towel for a few minutes.
- Peel the chestnuts and add them to a pot over low heat.
- Grate nutmeg (about 2-5g) and add it along with 1 cinnamon stick. Toast the spices for a few seconds.
- Add 250g of brown sugar and spread it around the pan.
- Deglaze with 40ml of Oloroso sherry (you may add a touch of Cognac to slightly dilute the sherry).
- Add 600ml of water, stir to dissolve, and bring to a boil.
- Simmer for 5 minutes, stirring occasionally.
- Let it cool down, strain through a filter, and bottle.
Bartender tip: Leave the chestnuts whole and add them back into the syrup bottle/jar. You can now use them as garnish.
Now it’s your turn to give this a try!
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Let us know what you’d like to see in the next recipe!
