コニャック

With production focussed around the towns of Cognac and Jarnac, the region is divided into 6 growing areas known as cru. Each is ranked based on the quality and finesse of the brandy created; the 'premier cru' of Cognac is the Grande Champagne where the Campanian limestone soils result in very elegant spirts with complex floral, citrus and tropical fruit notes. Next is the Petite Champagne, where soil are also chalky but a richer brandy is created. The primary grape is Ugni Blanc which creates an acidic wine resulting in a complex spirit. Ageing in French oak creates spiciness and structure and can be in excess of a century. When at its peak of maturation, the eau de vie is transferred to glass bonbonnes and kept safely in the chateau's paradis cellar.

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