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...The principle of the distillation of the Cognac is simple. The wine not filtrated is introduced into the boiler. Moderated heat of the hearth carries liquid to boil the alcoholic given off vapor, accumulate in the capital, then engage in the serpentine. In contact with frozer, they condense for being finally in the form of brandy.

...The liquid collected at the exit of this first heating (the brouillis) is put again in the boiler for the one second distillation. It is appropriate of clearing initially the first still imperfect vapor condensed, and then the last to preserve what one calls the " heart " in the campaigns charentaises, that is to say the spirit of the wine, containing all the components which give to the Cognac its inimitable bouquet and its aroma.

...This fundamental operation has to be slowly done, under the constant monitoring of the distiller. It is at the price of his long days before, his total devotion, that the brandy will present finally a single perfume, of a great delicacy, fact of that of the vine in flower and wine. To get the whole of the qualitate which gives a very distinct place to him among brandies, the Cognac will have staid many years in oak barrels.