Cognac is not just a spirit but an eau-de-vie which keeps the essence of the initial wine, losing none of its pleasant, much sought-after aromas.

Distillers in the Cognac region have been using the double distillation method since the sixteenth century. Throughout the winter, until the end of March, the copper alambics (pot-stills) work continuously to turn the wine into eau-de-vie.

The first distillation (*1) yields a distillate called brouillis (*2), which concentrates the richest floral aromas. The brouillis is then distilled. This second distillation (*1) gives a more refined and stronger alcohol named the coeur or heart. It takes nine liters of wine to produce one liter of eau-de-vie de coeur. This coeur (*3) is a crystal clear eau-de-vie, which will become cognac after a long and natural maturing process.