What Is Cognac Made Of? Ingredients & Production Explained

Cognac is an iconic French spirit – a type of brandy named after the town of Cognac in southwest France. It’s an “eau-de-vie” (water of life) distilled from wine, and it holds a special place in French culture as a symbol of craftsmanship and refinement. 

Only brandy made in the Cognac region under strict regulations can bear this name. Over the centuries, Cognac has become “an outstanding wine spirit appreciated around the world and only produced in the Cognac region.” 

Whether you’re a traveler touring France or a curious spirits lover, learning what Cognac is made of and how it’s crafted will deepen your appreciation for this unique drink. 

The Cognac Region and Its Protected Status (AOC)

Cognac is an Appellation d’Origine Contrôlée (AOC) spirit with strict rules similar to Champagne or Bordeaux. It can only be made in the designated Cognac region of France, using approved methods.

The production zone, defined in 1909 and confirmed in the 1930s, covers the Charente-Maritime and Charente départements, plus parts of Dordogne and Deux-Sèvres. Centered around the town of Cognac, the region spans 80–86,000 hectares – France’s largest white wine vineyard, almost entirely dedicated to Cognac.

Only grapes grown and wine distilled within this area can be labeled Cognac. The BNIC (Bureau National Interprofessionnel du Cognac) enforces these rules to protect authenticity and quality worldwide.

The region’s terroir combines a maritime climate with warm summers and mild winters and soils that vary from chalky limestone in the central crus to clay, sand, and iron-rich earth in the outer zones. Chalky soils retain moisture and produce high-acid grapes ideal for long-aging eaux-de-vie.

Cognac earned AOC status in 1936. In the 19th century, geologist Henri Coquand mapped the area’s soils and identified zones producing different styles of spirit. His work led to the official recognition of six crus in 1938, each with its own character.

Cognac’s Six Crus

Image from unlimphotos. Bottle of Hennessy

The Cognac AOC is divided into six crus – vineyard zones with distinct soils and styles of eau-de-vie.

• Grande Champagne – The premier cru with chalky limestone soils. Produces light, floral spirits that age slowly but develop exceptional finesse.
• Petite Champagne—Similar soils to Grande Champagne, it is slightly less refined but still elegant. It is often blended with Grande Champagne as Fine Champagne.
• Borderies – The smallest cru. Clay-limestone soils produce round, smooth spirits with violet and nutty aromas. Matures faster than Champagnes.
• Fins Bois – The largest cru. Mixed soils yield fruity, supple eaux-de-vie that mature quickly. Often forms the base of blends.
• Bons Bois – More varied soils, producing robust, rustic spirits with earthy notes. Ages faster and is usually used in blends.
• Bois Ordinaires – Coastal and island vineyards with sandy soils. Spirits are bold, often with maritime or iodine notes. Rare in blends.

Grande and Petite Champagne are the most prized for long-aging Cognac, while Borderies adds a distinctive aroma and Fins Bois offers fruity accessibility. Bons Bois and Bois Ordinaires provide structure or unique character in specific blends.

Cognac Aging Classifications

Cognac labels show the minimum age of the youngest eau-de-vie in the blend. Most producers use older components for added depth.

• VS (Very Special) – At least 2 years old. Fresh, fruity, and often used in cocktails.
• VSOP (Very Superior Old Pale) – At least 4 years old. Balanced, smoother, with light oak notes.
• Napoléon – At least 6 years old. Richer and more complex, between VSOP and XO.
• XO (Extra Old): This wine is at least 10 years old, has a deep color, layered flavors, and a long finish, and often averages 15–20 years.
• XXO (Extra Extra Old) – At least 14 years old. Rare, highly complex, prestige category.
• Hors d’Âge / Extra – Beyond official age grades. Usually decades old, showcasing exceptional smoothness and rancio character.

These classifications guide quality expectations but don’t reveal the full blend’s average age, which is often much higher in premium Cognacs.

Ingredients: The White Grapes Behind Cognac

Image from canva. Grape vines in Cognac

At its core, Cognac is made from grapes – specifically, particular varieties of white wine grapes that thrive in the Cognac region’s chalky soils and mild climate. In fact, Cognac comes from the largest white wine vineyard in France (83,140 hectares of vines) spread across six growing areas. 

The grapes used are low in sugar and high in acidity, which is ideal for distilling into a clean, long-aging spirit. The key grape varieties allowed (by law) for Cognac include:

Ugni Blanc (Saint-Émilion) 

This is the superstar of Cognac grapes, making up about 98% of the vineyards. Ugni Blanc (also known as Trebbiano in Italy) produces a thin, acidic white wine (~8–9% ABV) that might be “virtually undrinkable” as table wine but is excellent for distillation. 

Why is it so favored? Ugni Blanc is hardy (resistant to diseases like rot), and its wine has very high acidity and low sugar. This yields a low-alcohol, high-acid wine that preserves fruity aromas and can age well after distillation.

Distilled Ugni Blanc wines give delicate, floral eau-de-vie with great aging potential, basically the perfect blank canvas for Cognac. (Fun fact: Ugni Blanc became dominant after the 19th-century phylloxera blight; it grafts well onto new rootstocks and helped replant the region.

Colombard 

One of the oldest grapes in the Charentes, Colombard has characteristics similar to Ugni Blanc (high acid, low sugar) but with “very lively, exuberant aromas of citrus and flowers”. It’s often blended in to add a bit of aromatic punch.

Folle Blanche 

Once the main grape for Cognac in the 19th century, Folle Blanche was hard hit by phylloxera and doesn’t graft easily, so it’s rare now (under 1% of plantings). It yields low-alcohol wines and can produce “harmonious eaux-de-vie with powerful aromas” when distilled. A little Folle Blanche in the blend can contribute finesse and floral notes.

Sémillon 

Producers use this grape only in tiny amounts today, though it remains officially allowed. It adds subtle “undergrowth” aromas like vanilla or toast but sees very limited use.

Montils 

Growers mainly use Montils, a local grape, for Pineau des Charentes, a regional fortified wine. It ripens earlier and has less acidity than Ugni Blanc. Producers can make quality spirit with it, but they use it only in limited amounts.

Folignan 

A newer hybrid grape (Ugni Blanc × Folle Blanche) was approved in 2005. Folignan is aromatic (floral notes of rose and lilac) but a bit sensitive, so it’s capped at 10% of the vineyard. Think of it as a “seasoning” grape to complement Ugni Blanc.

Producers make most Cognac with 98% Ugni Blanc, adding small amounts of Colombard or Folle Blanche. AOC laws strictly regulate the grapes, allowing only these approved varieties to ensure consistency and quality. Also, all grapes must come from the Cognac AOC region – you can’t truck in wine from elsewhere if you want to call the result Cognac.

Once harvested, these grapes are pressed and fermented into a special base wine. The Cognac rules forbid the addition of extra sugar or sulfites during fermentation. 

As a result, the wine for Cognac is bone-dry, very acidic, and only around 7–9% alcohol by volume. It might not be something you’d sip at dinner, but this tart, low-alcohol wine is perfect for distilling into a fruity spirit that will transform with age.

How Cognac Is Made: Step-by-Step Production

Image from canva. Cognac casks

Crafting Cognac is a meticulous, time-honored process. It’s often said that Cognac’s quality comes “from the vine to the glass,” reflecting how every stage – from tending vines to blending barrels – matters. Let’s break down the journey:

1. Harvesting & Fermentation

The Cognac year starts in the vineyards. Grapes, mostly Ugni Blanc, are picked when fully ripe between mid-September and mid-October in the Charente. Many vineyards now use mechanical harvesters, but some producers still prefer hand-picking for gentler handling.

Once gathered, grapes are pressed immediately to prevent oxidation. Most estates use gentle pneumatic presses, which extract clean juice without drawing bitterness from skins or seeds.

Fermentation begins right away with the grapes’ natural yeast. No sugar is added, and no sulfur is allowed under Cognac rules. Over two to three weeks, the juice becomes a very dry, acidic white wine of about 8–9% alcohol.

Producers make this low-alcohol, high-acid wine only for distillation. It captures the grape’s pure aromas and stays stable until they turn nearly every drop into eau-de-vie by late autumn.

2. Distillation in Copper Pot Stills (Alambic Charentais)

Distillation transforms the acidic white wine into a concentrated spirit. Distillers must distill Cognac twice in a Charentais copper pot still, a distinctive 18th-century design with an onion-shaped boiler, swan neck, and condensing coil. They call this traditional process double chauffe.

First distillation – “Première Chauffe”

The wine is gently heated in the still. Alcohol vapors rise, travel through the swan neck, and condense into a liquid called brouillis – a cloudy spirit of about 28–32% alcohol. The leftover wine lees (vinasse) remain in the pot. Brouillis is the rough draft of Cognac: full of potential, but not yet refined.

Second distillation – “Bonne Chauffe”

The brouillis is distilled again in a clean still. The distiller separates the spirit into:

• Heads (têtes) – harsh, volatile compounds, discarded or recycled
• Heart (coeur) – the prized clear spirit, 68–72% ABV, kept as Cognac eau-de-vie
• Tails (queues) – heavier compounds, set aside or redistilled

Often, heads and tails from one batch are reintroduced into the next to preserve yield without losing quality.

Strict timing and tradition

By law, distillation must finish by March 31 after harvest. Only wine from the most recent vintage can be used, keeping Cognac fresh and seasonal.

The stills

Each copper alambic holds about 25 hectoliters, and its shape and size are fixed by AOC rules. Copper helps remove impurities while preserving delicate aromas. The design has barely changed in centuries because it’s perfect for concentrating the wine’s bouquet while keeping its fruity character.

By winter’s end, the year’s wine has become clear, fiery eau-de-vie at around 70% ABV – ready for years of slow aging in oak.

3. Aging in French Oak Barrels

Image from Canva. Wine barrels in Cognac

Once distilled, the young eau-de-vie – about 70% ABV – goes into French oak barrels for at least two years by law, though most Cognacs age far longer.

The barrels

Casks are traditionally made from oak from the Limousin or Tronçais forests.

• Limousin oak is coarse-grained, adding tannin, structure, and warm notes of vanilla and spice.
• Tronçais oak is fine-grained, giving subtle sweetness and elegance.

What happens in the barrel

As the spirit rests, it:

• Gains color and flavor from the oak’s natural compounds
• Softens as harsh edges mellow over time
• Develops complex aromas like dried fruit, nuts, spice, and the famous rancio character in older Cognacs

The porous oak allows slow oxidation and evaporation. Each year, about 2% evaporates – the “angels’ share” – perfuming the cellars and even fostering a black fungus on nearby walls.

Aging decisions

Cellar masters may start eau-de-vie in new barrels for strong oak influence, then move it to older casks for gentler aging. Warehouse conditions matter too: damp cellars yield smoother Cognac; dry ones create more concentrated flavors.

Gradual reduction

Over the years, the spirit has been slowly reduced to around 40% ABV using small additions of distilled water. This gentle process helps flavors integrate naturally.

By the end of its barrel journey, the once-fiery eau-de-vie has transformed into smooth, amber Cognac – ready for blending and bottling.

4. Blending and Bottling

Cognac’s final character comes from blending – a skill mastered by the Cellar Master (Chef de Cave). Most Cognacs combine eaux-de-vie of different ages, crus, and styles to achieve a consistent house signature.

The art of blending

Blending is where Cognac’s personality truly emerges. The Cellar Master samples dozens, sometimes hundreds, of casks to find the right balance. Younger eaux-de-vie bring brightness and fresh fruit notes, while older ones contribute depth, spice, and complexity. By combining spirits from different ages and crus, the master creates a blend that reflects the house style year after year.

Age categories

The youngest eau-de-vie in the blend determines the label:

• VS – at least 2 years old
• VSOP – at least 4 years old
• XO – at least 10 years old (often much older)

Marrying the blend

After selection, the components are combined and allowed to “rest” so flavors integrate. This stage can last months before bottling.

Bottling

Cognac is reduced to its final strength (usually 40% ABV) and bottled. Once in glass, it no longer ages—the flavor you buy is the flavor you’ll taste years later.

From vineyard to cellar, blending is where craftsmanship meets patience, ensuring each bottle delivers the producer’s signature taste.

Cognac vs. Other Spirits: Armagnac and Whiskey

Armagnac

• Region: Cognac comes from Charente and Charente-Maritime; Armagnac is from Gascony.
• Grapes: Cognac mainly uses Ugni Blanc. Armagnac uses a wider mix, including Folle Blanche, Colombard, and Baco 22A.
• Distillation: Cognac is double-distilled in copper pot stills, producing a smoother, lighter spirit. Armagnac is usually single-distilled in a continuous Armagnac still, yielding a fuller-bodied, more rustic flavor.
• Aging & Style: Both age in French oak, but Gascon oak in Armagnac can add more tannin. Cognac tends to be floral and refined; Armagnac is richer and earthier.

Whiskey

• Base Ingredient: Cognac is distilled from grapes; whiskey from grains.
• Geography & Rules: Cognac must come from its AOC region in France. Whiskey is made globally, each style with its own regulations.
• Distillation & Aging: Cognac uses French oak and double distillation and often blends across crus and vintages. Whiskey’s barrels, still types, and grain recipes vary widely, shaping flavor.
• Flavor Profile: Cognac is fruit-forward, floral, and elegant. Whiskey, depending on style, can have sweet, smoky, malty, or spicy profiles.

Visiting Cognac: Famous Houses and Traveler Experiences

In southwest France, the town of Cognac and its surrounding vineyards offer the perfect mix of history, craftsmanship, and local flavor. Visitors can tour centuries-old cellars, meet master blenders, and enjoy seasonal festivals that celebrate the region’s world-famous spirit.

Major Houses

The four largest producers offer polished, well-structured tours:

• Hennessy – A short boat ride across the Charente leads to historic cellars, an interactive museum, and guided tastings.
• Rémy Martin – Vineyard train rides, blending workshops, and luxury tastings featuring rare Cognacs like Louis XIII.
• Martell – Historic cellars combined with Indigo by Martell, a rooftop bar overlooking the town.
• Courvoisier – Based in Jarnac, with a Napoleon-themed museum, historic displays, and optional food pairings.

Smaller Producers

Beyond the big names, travelers can find more intimate, often by-appointment visits. Camus lets guests blend and bottle their own Cognac. 

Baron Otard operates inside the Château de Cognac, combining royal history with tastings. Houses like Delamain, Frapin, Hine, and Pierre Ferrand welcome visitors for personal cellar tours and direct-from-the-cask sampling.

Experiences and Events

Cognac offers much more than tastings:

• Cooperage tours to see barrels handcrafted from French oak
• The Musée des Arts du Cognac with historic stills, tools, and vintage advertising
• Gourmet pairings such as Cognac with chocolate or seasonal menus
• Vineyard cycling routes, hot air balloon rides, and winter Distilleries en Fête open days

The calendar is also rich with events. Each summer, Cognac Blues Passions brings blues, jazz, and rock to the riverfront. The Fête du Cognac turns the riverfront into a festival of cocktails, food, and live music. The Marathon du Cognac offers a playful mix of vineyard running and tasting stops.

Travel Tip: Reserve tours in advance, especially at smaller houses. Two or more days allow time for cellar visits, countryside exploration, and unique tasting experiences you won’t find in shops.

Château de Lasfonds – Stay Where the Cognac Experience Continues

Chateau de Lasfonds

Tastings don’t have to end when you leave the cellar. At Château de Lasfonds, you can open a bottle you found that day, gather around the outdoor kitchen, and share the stories behind each sip.

Just 35 minutes from Cognac, this private 6.5-hectare estate sleeps up to 20 guests across the main château and three separate gîtes. There’s space to be together, and space to have your own quiet mornings.

After distillery visits, unwind by the heated pool (May–Oct) or head to the games barn. Need dinner sorted? The concierge can arrange a chef. Want more tastings? We’ll book them. You’ll have fast Wi-Fi, a gym, and easy day trips to Saint-Émilion, Bordeaux, and Dordogne markets.

It’s more than a place to stay — it’s where your Cognac trip feels complete.

Plan your stay at Château de Lasfonds

FAQs About What is Cognac Made Of?