The culture of Cognac

COGNAC is a brandy made from white grapes grown in a region surrounding the French town of the same name. Here are some facts about cognac and the four main brands: Hennessy, Remy Martin, Martell and Courvoisier. The Cognac region has had vineyards since Roman times, but it was 16th century Dutch traders who began to distil the wine into brandy so it would survive long sea journeys. The Cognac Appellation d’origine Contrôlée is strictly regulated, dictating the six growing areas, grape varieties, distillation and ageing. Distillation must finish by March 31 following a harvest and the resulting “eau de vie” must be aged for at least two years in oak casks. Cognacs often blend dozens of eaux de vie. The main categories are VS, VSOP and XO – “Very Special,” “Very Superior Old Pale” and “Extra Old”. In a bottle of VS, the youngest eau de vie will have been aged for two years, while for XO it will be at least six years. Louis XIII de Remy Martin, a luxury blend of up to 1 200 eaux de vie which takes over 100 years to make, can cost about $3 000 (R42 000). The brand just made a film staring John Malkovich that will be stored for 100 years; 1 000 guests will be given invitations to pass on to their descendants to attend its “premiere” in November 2115. 98 percent of all cognac is exported. Largest markets by volume are the US, China, Britain, Russia and Germany. According to industry body, the Bureau National Interprofessionnel du Cognac, the industry shipped 155 million bottles last year, worth

2.13 billion (R31.5bn). Hennessy, the leading brand, has a seven-member tasting committee, plus a Master Blender, that meets every day and tastes up to fifty eaux de vie. Master Blender Yann Fillioux is the seventh generation of his family to serve in the role. – Reuters