Far away from the hustle and bustle of our working lives, cognac needs to take its time, all its time. A generation of winegrowers works for the upcoming one. Suffice it to say that it’s light-years of our connected daily life, and thus, should be more emphasized, a subject of never-ending story.
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.
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