Cognac is a category of Brandy name named for the Cognac region where it is produced. This grape-based distillate is a protected French appellation d’origine contrôlée (AOC), which requires adherence to specific rules during the production of the spirit. Cognac must be made from Ugni Blanc, Folle Blanc, or Colombard grapes, distilled twice in a copper pot still, and aged in Limousin or Tronçais oak for at least two years.
In virtually any good Cognac, you will find an initial burst of fruit due to its grape base; a round, supple smoothness, as wood transforms the brandy; and true nuance, thanks to the careful art of blending the refined spirit.
Cognac is versatile and can be enjoyed neat, on the rocks, or in a cocktail. While some brandies can be pricey, they’re no more so than other high-end spirits. The time Cognac spends in a barrel inevitably entails a higher price tag.
For a Cognac to sip slowly and savor — neat or on the rocks — try Ferrand 10 Generations Cognac ($61) from one of the most esteemed Cognac houses in the region. Made exclusively from the Ugni Blanc grape, it starts fresh and fruity but ends with a distinct spice, almost like a rye; this is a whiskey lover’s brandy, but with the fruit-tinged delicacy we love from Cognac.
Consider Tercet ($139) from Rémy Martin for a pricier bottle. To create this Cognac, Rémy’s cellar master Baptiste Loiseau identified eaux-de-vie from a particularly fruit-forward partner vineyards. As a finished Cognac, it’s bold on the palate with fruit and spice, bright and vivid throughout, and a bit higher-proof than Rémy’s standard line.
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