Cognac distillation process

THE FULLNESS OF TIME

Hennessy and its partners support sustainable viticulture.

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EVERYTHING BEGINS WITH THE GRAPES

Once a year, perfectly mature grapes must be harvested quickly and with precision. The mechanical harvests of the Charente vineyards allow extreme precision, both in quality and quantity. Ugni Blanc grapes are perfectly suited for our distillation process. A late-maturing varietal, it strikes the right balance between high acidity and a low alcohol content, which is ideal for well-balanced eaux-de-vie.

COGNAC CAN BE CRAFTED ONLY IN COGNAC

A spirit which bears the Cognac Protected Appellation of origin (PDO) has to comply with regulated specifications, its grapes must be grown in Cognac, and the wine made from them produced here, defined by strict borders encircling the Charente River. You can taste the difference.

AS FAR AS THE EYE CAN SEE

The vineyards of Cognac have an exploitable surface area of approximately 75,000 hectares. This land is divided into six crus.

THE CYCLE OF LIFE

Throughout the year, we follow the vines’ natural lifecycle. As winter falls, we prune and tie the barren vines. In the spring, the sap rises from the roots. The first leaves and buds appear. An unmistakeable scent fills the air. The first fruits appear in summer, the warmth of the sun maturing them in time for the Autumn harvest.

TIME TO CONCENTRATE

Our distillation process has remained unchanged for centuries. Precision is key.

TRANSFORMING WINE INTO EAU-DE-VIE

Between October and the 31st of March, at the latest, the distilleries are busy day and night. Passionate artisans fill, monitor, and cosset the traditional Charentais copper stills. This process of transforming wine into eau-de-vie harnesses the liquid’s volatile compounds. A long, delicate distillation preserves the soul of the wine.

NOT ONCE, BUT TWICE

Double distillation is required to make eaux-de-vie for cognac. In the first, a raw spirit called “brouillis” is produced. The second distillation produces a much higher alcohol content. Only the middle part, the ‘heart’, is saved. This clear, colorless liquid is called eau-de-vie.

12 kg - 9 Litres - 1 Litre

It takes approximately 12kg of grapes to obtain 1 litre of eau-de-vie. Pressing the grapes produces 9 litres of wine. Distilled once, this results in 3 litres of brouillis. Distilled a second time, it generates one litre of pure eau-de-vie.

TIME AND TALENT GO HAND-IN-HAND

We don't just age our eaux-de-vie, we 'raise' them.

BARRELS OF DEDICATION

Eaux-de-vie and wood age together for years, exchanging flavors and colors. Each eau-de-vie demands years of labor, as well as rotation between different barrels, so that it can reach its full complexity.

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RAISING EAUX-DE-VIE

Our eaux-de-vie are raised in chais – special, carefully monitored cellars. Temperature and lighting are important factors. Eaux-de-vie aged in more humid chais, close to the Charente river, can be mellower and rounder. Those raised in drier chais may have more character.

A UNIQUE INVENTORY

The Hennessy reserve is one of the largest collections of eaux-de-vie in the world. It has over 350,000 barrels stored in 65 cellars. This inventory is the legacy of our predecessors, which we have treasured for over 200 years.

BARRELS AND BOUQUETS

At Hennessy, a long-established tradition congratulates young cellar hands who set up barrels in a perfect row for the first time. Colleagues decorate their row with fresh flowers, left to dry leaf by leaf as the blend matures.

TASTING POTENTIAL

With the help of his Tasting Committee, the Master Blender selects the best eaux-de-vie.

8 GENERATIONS

Renaud Fillioux de Gironde shares a love of nature with his uncle, Yann Fillioux, Hennessy's 7th generation Master Blender. Exploring the forests near Cognac for hours, the elder shared his insights on his most powerful tool - the nose. On those walks, and during his 10 years on the Tasting Committee, Renaud soaked up the skills he uses daily as Hennessy’s 8th generation Master Blender.

11 AM EVERY DAY

For two centuries now, the Tasting Committee has met every day at 11am. They meticulously taste each eaux-de-vie, then select or reject it according to their strict quality standards. The ones selected will be tasted at least once a year to ensure their maturation process.

AN UNRIVALED LIBRARY

Today, there are thousands of different eaux-de-vie in Hennessy’s cellars; it is one of the largest libraries in the world. Each is unique, carefully selected by previous Master Blenders, then left to mature - yet tasted annually. Each eau-de-vie in our reserve is unique, which makes it a limitless collection for the Master Blender to draw upon.

THE ART OF DISCERNMENT

Unlike other spirits, maturation is not the only factor that determines the quality of a cognac. Only a meticulously selected blend of fine eaux-de-vie can lead to a distinct, superior cognac. This art of discerning is entrusted to our Master Blender and the Tasting Committee, who meet daily at 11am sharp to taste eaux-de-vie and evaluate their potential.