Cognac making process
The double distillation or « distillation à repasse » gives uniqueness to the eau de vie :
- The still has a big onion-shape extended by the swan's neck.
- The eau de vie of Cognac is collected in an oak barrel.
At the Domaine des Claires, the distillation is carried out from mid-November to mid-January, two months experiencing the rhythm of heaters and odours.
Maturation in barrels
Maturation in oak barrels begins immediately after distillation :
- The balance between moisture and dryness in the winery allows the eau de vie to become soft.
- The « angels’ share », natural evaporation allows concentration of aromas.
The eau de vie matures for up to thirty years in our cellars.
Tasting and blending time
- All barrels are tasted to evaluate their potential.
- The art of blending is the subtle association of flavours.