Continuous distillation column: prohibited for Cognac eaux-de-vie

There are several distillation techniques used to produce spirits. Their differences stem from the way the distillation is carried out :

– continuous distillation is prohibited in the production of Cognac spirit but generally used to make vodka and most whiskies.

Double distillation in batches known as “repasse”: mandatory for making Cognac eaux-de-vie

– double distillation in batches, also called “repasse”: This is the traditional and long-established Charentaise distillation method and is the mandatory technique for producing Cognac. It is carried out in two successive “chauffes” (heatings) using a traditional “Charentais” still.

Double distillation results in better aroma concentration

Double distillation results in an aromatic eau-de-vie, unlike continuous distillation in column stills, which aims to produce a more neutral eau-de-vie.

The heating method, heating time and shape of the equipment, all have an effect on the quality of an eau-de-vie

The heating method, heating time and shape of the equipment, all have an effect on the quality of an eau-de-vie.

The shape of the equipment helps filter the volatile substances.

ALSO OF INTEREST

● Details of the Appellation