First stage: Extraction

AGEING   


The eau-de-vie extracts the compounds from the wood

Chai de vieillissement de CognacThe first phenomenon observed is the extraction of compounds by the eau-de-vie (lignin, tannins, hemicellulose, etc.).

This is the first stage of ageing.

At this stage, the aromas of the eau-de-vie and those of the wood are relatively distinct.

There are many factors influencing extraction, such as type of oak, drying time of the wood and intensity of barrel toasting.

The age of the barrels (brand new or having already contained Cognac eaux-de-vie) and the surface-to-volume ratio also influence extraction.


From contact with the wood, the crystal clear eau-de-vie takes on its characteristic colour and develops its aromas and bouquet.

From contact with the wood, the crystal clear eau-de-vie takes on its characteristic colour and develops its aromas and bouquet : the scent of oak, warm vanilla and the aromas brought out during toasting.