Useful sleep

The distillate intended for maturation - called eau de vie (water of life) - travels to oak barrels, where, under the supervision of a cellar master, it embarks on a journey of varying lengths for its final taste and aroma. The content of the barrel for maturing cognac is a maximum of 350 liters, many producers also use smaller barrels with a capacity of 270 liters.

Angel's share

The maturing process essentially consists of the exchange of air between the internal environment of the barrel and the cellar in which the barrel is located. The air exchange is ensured by the porosity of the wood from which the barrel is made. Throughout the long maturing process, cognac loses part of its volume and also part of its alcohol content as a result of evaporation. The producers call this evaporated amount as an angel share. Among the cognac fans, the designation Angel Tax has also become popular.

Minimum ageing time

The minimum ageing time for distillate in oak barrels is set by regulation at two years from April 1st. in the year following the year of grape harvest. Only distillate that meets these conditions can be sold as cognac with an alcohol content of 40%. However, most producers allow their distillate to mature for a much longer time. During maturation, the distillate gradually penetrates the walls of the barrel, extracting tannins and various aromatic substances from there. This process causes a gradual refinement of the distillate and gives it a characteristic golden-amber color of various intensities.

The magical influence of the barrel

Both new and older (already used barrels) are used for maturation. It depends on the final effect of maturing the cellar master wants tom achieve. The distillate extracts more tannins from the new barrels, which can break through the fruity and floral taste and aroma of cognac during a longer stay, and a predominance of woody tones may appear in the cognac. On the contrary, the use of older barrels makes the original fruit and floral characteristics of the wine and distillate stand out.

Maximum ageing time - Paradise

Producers leave cognac in the barrel for an average of about 70 years. Then they move it to glass demijohns and place it in a special part of the cellar intended for the oldest rarest cognac, in the so-called Paradise. Unlike wine, after being transferred to a glass, cognac no longer matures, it does not change its properties.