The Charente style distillation is the art of transforming wine into water of life. The word « eau-de-vie » comes from the Middle Age when only alchimists were allowed to produce it in order to create medecines. Today, the most famous eau-de-vie is consumed as a pleasure beverage drunk in digestive or in cocktail.
Since the 17th century, the producing methods has not changed a lot. Some weeks after the harvest, when the weather starts to cool down, the distillation can begin. For several months, days and nights, the master distiller must live nearby his still pot to control all the distillation process. This job requires a lot of skills such as patience, precision and nose so the passionate master distiller can extract the best of his wines.
Two successive steps are needed to produce Cognac eau-de-vie. The first heating consists to distillate the wine for the first time, we obtain then a 30% alcohol that we call « Brouillis ». Scented but in lack of subtlety, this alcohol is distilled a second time in order to get the « Bonne Chauffe » which will give birth to Cognac eau-de-vie at 70% alcohol wit its fruity and flower aromas.
For three generation, we are very proud to produce our Cognac with a centenary still pot with a very small capacity (only 4,5 Hl). We can get an original eau-de-vie with a lot of character. The manual harvesting emphasizes the purity of the wine which will bring finesse and elegance to our Cognac. So, during three months, we will gather all our energy and our know-how in order to link tradition and modernity.