Cognac

Double distillation

The Cognac region of France, with its chalky limestone terroir, has always had a climate and soil perfect for grape growing and winemaking. In the 17th Century, the Cognaçais invented the double distillation process to enable the concentrated alcohol or "eau-de-vie", to be shipped safely to other countries. Stored in oak barrels, the alcohol was diluted upon arrival. Realising the brandy improved with time and contact with the oak, the Cognaçais began to drink it neat, and so Cognac was born - the queen of brandies and a symbol of culture and refinement throughout the world. This full-bodied, rich, noble spirit, the product of decades of maturation is a real treat. Golden, amber or mahogany? It's your choice - they're all delicious.