December 2016

livingincognac 2016 distillation

He/she wakes up early morning, generally between 4 and 6, each day, during the distillation time. As for a single-handed round  world race, he/she crosses non-stop several weeks or months depending from the quantity of vine to be distilled. Even if modern facilities such as computer controlled devices, and gaz heating  allow to sleep at home and no more in the distillery, the distiller  takes great care of each distillation, trusting on his/her five senses.

Continue reading Distiller, full-time job in wintertime

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livingincognac 2016 autumn
November is the kick off month for distillation. After the harvest time, distillation is a magic moment as well. In the vineyards, last fireworks in  golden and brown colors take place before winter, a great inspiration for pictures… and many business travels this month, visits in museum, so as  a stroll in Pays Basque for week end, as we love this place.

Continue reading November in the heart of a golden autumn

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livinginconac2106 distillation guillon painturaud

Day and night, till march 31st, the winegrowers who are also distillers, live according to the  tempo of theirs stills and the process  called “double chauffe” or “repasse” in french i.e, two separate heatings, in a special “charentais” copper still. The distillation is a particular moment which appeals to emotional senses of sight and smell :  a sweety temperature near the stills, the slow flow of the eau-de-vie, and the subtle scents diffusing in the air.

Continue reading Here’s the time of distillation

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