Cognac’s great history began with distillation. Introduced in the 15th century, this technique was a way of transporting Charente wine without its quality being affected. Distilled wine thus had a smooth beginning to its journey to the distant kingdoms of the north, where this already extremely popular ‘brandwijn’ (a Dutch word meaning ‘burnt wine’) would eventually become the famous ‘brandy’ enjoyed in taverns, ports and royal courts alike.

It was during long 17th century voyages across the Atlantic Ocean that eau-de-vie, carefully preserved in the hold, began to age. In the 18th century the English gave this market a structure by setting up ‘trading posts’ which served as intermediaries between Cognac producers and the increasing number of connoisseurs.

Today Cognac production is an art which is subject to extremely stringent regulatory measures, with adherence to these ensuring consistent product quality. The area has been an Appellation d’Origine Contrôlée (AOC) since 1938, consisting of six crus: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois and Bois à Terroirs. The geographical limits of these crus are based on the geological characteristics of their terroirs, and their boundaries are established by law.

This video was made for training purposes by Robert Bloch Certified Sommelier of Court of Master Sommeliers.

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