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.
The scottish photograph, Mark Unsworth, is the guest of Cognac Museum till mid january. Famous specialist of food and beverage world, and more specially of the distilleries of Islay island where he lives and works, he has brought a fresh look on cognac distilleries of small properties. And for him, it has been the story of a nice discovery. Continue reading In the privacy of cognac distilleries
October month is very busy in cognacvineyards. Harvest time is on. Depending of the previous seasons, harvest begins early october or mid october, but always in this month. We felt really good as living a never-ended summer, and the morning mist gave the landscape a fairytale atmosphere… Continue reading October means harvest month in cognac
After a year of hard work, hoping that the weather conditions would be nice enough till the cognac harvest time, the single most important decision of the winegrower is to choose the right day to begin harvest. It looks like a very subtle balance betweeen professionnal skills and intuition, and requires a fair amount of experience. Needless to say that it’s a nerve-wracking period, especially when the weather has played unkind tricks like this year in cognac vineyards.