Residents of the French town of Cognac were the first to notice the properties of alcohol, which stood for a long time in an oak barrel, and one of the noblest alcoholic beverages is named after this village.
The recipe for making cognac is both simple and complex at the same time. The grape juice is brought to fermentation and then distilled twice in a still over an open flame. It is interesting that after the second distillation, only the middle part of the alcohol is left, using it for the production of cognac. The alcohol is aged in oak barrels for at least two years. At the last stage, the master mixes cognac spirits of different ages to create a harmonious combination of depth and complexity of taste.
There are quite a lot of cognac lovers, but 80% of this drink is consumed in cocktails.
Interesting fact, cognac helps to dilate blood vessels and relieves headaches.
Regular consumption of cognac (about 15 ml per day) protects against heart disease.
Alcohol for cognac is obtained from certain grape varieties: Folle Blanche, Colombard and Ugni Blanc - about 98% of cognac is made from this latter type. In addition, the grapes are grown in 6 different areas, which also affects the taste. Interesting fact, until 1909 in France there was a decree that only alcohols extracted from grapes of these particular zones can be called "cognac".
It is interesting that about 3% - 7% of the total volume of cognac evaporates during maturation. It is these fumes that cause the growth of fungus on the walls of the basements.