For most alcohol drinkers, particularly the average ones, when they hear the word cognac, what comes to their mind is a fine brandy that is mostly reserved for the wealthy. The name itself allows them to imagine aristocrats in their manor homes swirling the alcoholic beverage near their fireplace while relaxing. This type of drink is not usually associated as the alcoholic drink of a common man, but more like for nobles, aristocrats, and big-time earners like dotcom millionaires and big-time rap musicians.
Cognac is considered to be the most famous of all types of brandies. The reason is probably because it is the drink preferred by the affluent and the elite spirit drinkers. The word cognac actually refers to the town of Cognac, a wine growing region in France. For a brandy to carry the name of cognac, it needs to meet certain standards and legal requirements – more particularly a specific type of grapes. The white wine used for making cognac is considered to be undrinkable due to its dry, acidic, and thin texture. However, through distillation and aging process, it becomes the perfect type to be used in making cognac.
Popular Brands
There are a lot of cognac manufacturers, with lots of brands carrying the cognac name being sold in the market today. Despite these there are still more notable brands that are popular amongst the drinking public – Martell, Hennessy, Remy Martin, and Courvoiser. The more expensive cognacs are priced from $5,000 to $2,000,000 with Henry IV, Cognac Grande Champagne taking the top spot.
Different Cognac Grades of Qualities
- V.S. (Very Special) – this is the grade given to young brandy that have been stored in casks for at least two years.
- V.S.O.P. (Very Superior Old Pale) – this is the grade given to young brandy that have been stored in casks for at least four years.
- X.O. (Extra Old) – this is the grade given to young brandy that been stored for at least six years, but at an average of around twenty years or up. By 2016, the minimum storage age for a Cognac to bear the X.O. grade is ten years.
In order to produce cognac, brewers allow the juice from waste grapes to ferment from around 2-3 weeks. Through the use of natural yeast that is present in the air, the naturally induced fermentation starts to convert the sugars from the grape juice into alcohol. Once fully fermented, the juice will be distilled twice and will have around 70% alcohol strength. The crystal clear liquid is then stored on casks or oak barrels depending on the grade the manufacturer plans them to have. The color of cognac comes from the casks it has been stored on for years, allowing it to mature and have a more concentrated flavor, especially if it has been stored for many decades. The prices of cognacs are usually determined by their age and grade, thus the terms used for denoting the different grades and aging available. True cognacs though takes around 4 decades to age, thus the term ‘young brandy’ given to the grade of mass produced cognacs.
Visit RSA Course Guide for more information on Cognac and Alcoholic Beverages.
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