Cognac is distilled from the grape derived from the grape of the ugni vines planted in a wide radius around the town of Cognac on the Charente, in southwestern France.
Medieval Cognac was a prosperous, fortified river port for the salt and wine trade.
By the 17th and 18th century, many people with family ties in England and Holland had fled to the area, keeping wine trade with northern Europe alive as the salt trade petered out.
The soil of Charente produces poor-quality wines. In the 17th century it was accidently discovered that when distilled they produced excellence brandy.
The term cognac is widely used, but properly refers only to distillation from a fairly small district around the towns Cognac on the Charente River.
Once called ‘liqueur of gods’, cognac comes from double distillation, and receives a lot of attention.
Cognacs have a widely varied style. Some are light and ethereal; some are dark and heavy, tasting of caramel. Each Cognac producer guards the secrets that make possible his distinctive blend.
The major cognac houses, like Hennessey, Martell, Courvoisier, Remy Martin or Hine, have become household names.
History of Cognac
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