The History of Cognac: Why It’s So Special

Cognac is a type of beverage the origins of which dates back to the 16th century in the Cognac region of France. In the beverage industry, this alcoholic drink is often compared to elegance and refinement which many connect to the distinct personality and manufacturing techniques of the beverage.

The cognac origins and early development

In the 16th century, Dutch traders were trying to preserve French wines for their return trips. These wines were first distilled to create a substance called brandwijn, or burnt wine, which finally developed into what is now known as brandy. The development of the well-known brandy is as follows; firstly, the Dutch people distilled cognac only once, however, they accidentally discovered that double distillation helps the beverage obtain richer flavors and the process slowly became multilayered with better results. It’s also worth knowing that the double distillation became famous in the 17th century due to Chevalier de la Croix-Maron.

The era, where cognac houses slowly gained popularity

The double distillation led to cognac being more popular among many societies, so by the 18th century, there were many cognac houses where people could enjoy the pure, rich, and double-distilled cognac. The first cognac house, that started the long chain, was established by Jean Martell in 1715. Shortly after the Martelli cognac house, Rémy Martin and Hennessy followed by opening their own cognac houses and letting the market know that many cognac houses are yet to come.

With the cognac houses available in a few corners of the area, the demand for cognac increased and reached the English aristocracy, which in turn increased the cognac production and the beverage’s international trade. One century later, in the 19th century, cognac was so popular that it was being shipped all around the world and solidified its status as a premium spirit with higher-than-ever consumer demand.

The regulations and quality control of cognac

The regulations and quality controls are two cognac collection production standards that were established in 1909 to maintain the integrity and high standards of the prestigious spirit. At the time, the legal protections were concerning to the law that defined the geographical boundaries for cognac production. It also specified the grape types and varieties that were allowed or banned in the production of cognac. Later in time, this law also changed and banned the production of hybrid cognac variants that could and would affect the beverage’s quality.

The law also covered the concerns and steps related to the beverage’s aging, they say cognac must have been aged in French oak barrels for at least two years before making it ready to sell. The purpose of this aging was to allow the spirit to develop its rich flavors and at the same time lose some alcohol content through evaporation. The latter is a phenomenon known as la part des anges – the angels’ share. The aging duration also helps in the classification process of cognac, for example, there are certain terms that let consumers understand the aging level of cognac. For example, VS (Very Special), VSOP (Very Superior Old Pale), and XO (Extra Old).

The modern cognac: Where tradition meets innovation

The process of modern cognac production, which also includes the Armenian cognac, has saved the traditional methods of cognac distillation. However, with the technological advancement that we have experienced, modern cognac production comes with new techniques and even better flavor notes. Today, many professional distillers use various types of barrels and even aging conditions to provide the cognac industry with better and richer flavored results. Starting from the grape selection, many cognac-producing distilleries use Ugni Blanc as the main grape type in the beverage. Some other permitted varieties are Folle Blanche and Colombard. For better taste, the grapes are traditionally harvested between September and early October as this way they provide optimal ripeness.

Following pressing, native yeasts are used to ferment the grape juice for two to three weeks. This fermentation process is essential because it produces an acidic, dry wine with an alcohol content of about 8% by turning sugars into alcohol without the need for additional sugar or sulfur.

The overall modern approach to cognac production is filled with new techniques and even better results, so, the distilleries we have today provide the modernized version of the centuries-old cognac.

Conclusion

Coming from the 16th century, when cognac was produced with the ever so simple process and had simple flavor notes, to the following years, when the distillation became more complex, multilayered, and gave better results. Today cognac is one of the most beloved alcoholic beverages all around the world, Armenia included. The country’s distilleries are nowadays producing the best cognacs known worldwide for their rich and flavoury textures, where every sip reminds of the professionalism put into the beverage’s production. So, you can get one of the special beverages in Armenia by visiting the local licensed beverage stores.