Old cognacs. Cognac Extract

According to the technology, the very manufacture of cognac is recognized by specialists all over the world as one of the most complex and most orderly. Cognac aging in oak barrels is the most important stage of this process. It depends on the richness of the taste, and the delicate aroma of the product obtained. Old cognacs are quite expensive. Their cost can exceed seven to eight thousand dollars per bottle. In France, for example, old cognacs are drinks of 6.5 years of aging and higher. And the most expensive at this time century cognac "Henry the Fourth Dyudognon" was sold in 2009 for two million dollars, which was officially recorded in the record book. Became a drink - the design of the container. The bottle was decorated with diamonds and other precious stones and is made of a platinum and gold alloy (total weight - four kilograms).

Cognac Extract

The great revolutionary significance of the process itself was discovered in the eighteenth century, during the war between France and England. Then the British fleet blocked the ports of the French. It became impossible to export cognac and other beverages. For quite a long time cognacs were filled in oak barrels for preservation. After the expiration of the term, the wine merchants noticed that the drink itself became much tastier, the taste and aroma of it - brighter. Then the winemakers began to specially maintain cognac spirits of double distillation in special barrels, and then create a blend, mixing them among themselves.

Oak barrels

Old cognacs are kept only in barrels of oak. It is believed that high-quality beverages contain up to 500 different components. Not all trees can be used to make these barrels. Age of oaks, suitable for these purposes - from 80 years and above. Traditionally (in France) take oaks from the forests of Tronce and Limousin, medium and coarse-grained structure, with a high level of tannin. And the oldest cognacs winemakers stand in barrels of bicentenary oaks. The container itself is made without nails, it is carefully burned from the inside. The burnt surface is capable of secreting glucose, giving the future drink a subtle, sweetish taste.

The process itself

With a double distillation of wine, fresh cognac spirit with a strength of up to 70 degrees is obtained. It is colorless, sharp to the taste, it has little flavor. But with prolonged aging in oak barrels, it acquires a golden color, softens, acquiring a taste and a specific flavor. Alcohol is poured into the barrels not under the string, leaving a certain emptiness. This is necessary in order to create conditions for the oxidation of the drink. The tanks are clogged with dowels, waxed outside and installed in several tiers.

The first years of aging

There is a transition of tannic substances into alcohols from the material of the barrel. In this case, alcohols acquire a taste of vanilla and amber color. Over time, the drink will darken even more, will acquire a relaxed taste with aromas of flowers and fruits, sometimes even with tints of spices.

Master Cellar

The chief specialist monitors the process and determines whether it is necessary to pour spirits into older barrels with characteristic "old" notes, to rearrange barrels with cognac from the top compartment of the cellar to the lower ones or vice versa (there is different humidity there). So alcohols acquire structure and softness.

Weakening of the fortress

Grape alcohol, placed in barrels, initially has a strength of up to 70 degrees. Then there is a natural process of weakening it. But it, as a rule, exceeds the put 40-45. Then cognac is diluted with water (distilled). The resulting mixture is additionally kept in barrels for a month or more. After that, the cognac is ready and sent to the blend. Then - bottled.

Gradation of cognac

The right to be called a ridge is obtained by drinking alcohol in an oak barrel under the right storage conditions for at least two years. The maximum age of this drink, in principle, is not limited, but the masters of winemaking are inclined to assert that it is useless to withstand it for more than 70 years in barrels in the cellar.

According to the international scale (French):

• Two-year-old VS;
• Three-year - Superior;
• Four-year - VSOP;
• Five-year - VVSOP;
• Six year old - XO

According to the European tradition, cognac aged over 6.5 years is no longer subject to classification and is considered a collection product.

The Soviet scale

Years of aging ordinary cognacs are designated by stars, respectively: one year - one star and so on. For more expensive branded cognacs the following, already alphabetic, designations have been adopted. KV - six years or more. KVVK - eight or more years of aging. COP - more than ten. Cognac 20 years old - OS. What do these letters mean? Here everything is simple. "C" is cognac. "VVK" is an excerpt of high quality. "KS" is an old cognac. "OS" is very old. Cognac 25 years of aging and above is considered collectible. So, seeing the letters on the bottle, you can find out about his age. By tradition, the optimal for the ordinary terms is the so-called cognac "golden aging" - 4 years. In Stavropol, they even called cognac, made from Spanish cognac spirits and possessing a thin sweetish taste of honey and flowers.

Cognac

By the way, it will be mentioned that only French and a certain province - Cognac - are recognized as international cognac. Thus, when exporting, for example, Russian cognac on the label, this word should not be mentioned. Another thing - for internal use and then only in Russian. In Armenia, this issue was simpler: the French firm "podmyla" under the production of the beverage, importing imported alcohol-blend. So the Armenian actually turned into the French cognac brand "Perrier". This gives the right at the international level to be called this proud name - Cognac.

French cognacs of the brand "Hennessy"

One of the oldest and famous cognac houses is the "Hennessy". Production volume - more than fifty million bottles a year. The first place for selling skates in the world. Did Irish officer Richard Hennessy think of such success when he retired in 1745 and settled in Cognac, where he started his own beverage production? The story is silent about this. It is only known that his brandy cognacs were very much liked by the court king of Louis, and decades later the entire Europe knew about the brand Hennessy.

Myths about Centennial Cognac

The whole problem is that cognac, according to experts, can live in an oak barrel not more than 70 or 80 years. That is, the oldest drink, in theory, should only be given exposure. How can I explain this?

Over time, cognac is exposed to evaporation, lowering its degree. Winemakers like to say that it's the angels who take the share of the drink of the gods that they put. There is a critical point for this process. And the cognac fortress, among other things, is regulated in France by law - no less than forty degrees (with rare exceptions for some houses, also stipulated in the laws). So, reaching a minimum fortress comes in a maximum of 80 years. Having passed this point of no return, the drink can not by the rules be considered cognac (that is, it is already less than forty degrees).

But what about the notorious, centenarian? The thing is that after aging in barrels cognacs are poured into special containers of glass of large volumes - bonbon, where they are stored, reaching such an advanced age. But this process has nothing to do with aging in barrels. In boons, the drop in the degree of the drink is suspended, but also the process of its aging! Therefore, speaking of a century-old cognac, we mean a drink of a younger aging, but the remaining time was left in glassware, braided with straw.

Another option is diluting young cognac of a higher degree to get the coveted forty. With this method, take a really old drink and strengthen it with a young one. Buyers as a result get really old blends mixed with newer ones. But the manufacturer is forbidden to specify a hundred-year-old age on the label.

Experienced sommeliers are advised to take, if you really want to try a really old collection cognac, 50 years of aging. If more - it is already impossible to compare the taste qualities of collection drinks to even a taster with experience. Do not forget to use the noblest drink according to the rules of etiquette: large rounded glasses on a short leg, small doses, the right snack. All this combined with a successful table setting will only emphasize the mysterious essence and sophistication of the old cognac. The drink is accompanied by a chocolate and a cigar, as well as a leisurely conversation with good friends about something pleasant and sublime.