More than 200 millions bottles in more than 150 world countries

For the fourth consecutive year, cognac continue to boom. Theses figures represent for nearly 25% of the total value of exported french wines and spirits.

According to the data collected by The Bureau National Interprofessionnel du Cognac US is on the top of the fist step of the podium « The dark spirits category is growing in the US market, encouraged by the historical presence of cognac and the constant investments of cognac houses » said Patrick Raguenaud, President of BNIC.

Shipments to the Far East have risen 13,5 % in volume in this period equaling a total of 60,9 million bottles. Sales are climbing again in China.

Cognac export volume 2017 2018

The dream team  of Cognac

This success is the result of a big dream team : 4309 winegrowers, 112 distillers, 279 cognac houses, without forget all different skills working for cognac. 60 000 persons are working  for this economy in the area.

Let’s have a look on precedent posts and links to highlight harvest time, distillation, work in vines, cooperage and so on …

http://livingincognac.com/en/cognac-harvest-days-the-crunch-time/

http://livingincognac.com/en/distiller-full-time-job-in-wintertime/

http://livingincognac.com/en/pruning-work-and-binding-the-vines-in-all-weathers/

http://livingincognac.com/en/toasting-the-barrelwedding-of-wood-and-fire/

L’article New record of volume and value for cognac export est apparu en premier sur Living In Cognac Land.

Enter the world of cognac, is undoubtedly the promise of a multi sensory experience, from vines to the bottle. At each step, our five senses are aroused. An evidence in the cooperage.

First, the sight with the different colours of wood, the graphic lines of the stock ready to be used, the manual assembling of the barrel,  and even the laser print at the end…

And what about the ear ? Closing  the eyes, one could think, be on stage in a drum set concert : repeated hundred of times on the barrels, gestures produce a musical sound which resonates in the workshop.   The softness of polished wood of the barrel is just unbelievable for the sense of touch.

And when the aromas spread out of  the barrel and its « brasero » the sense of smell enters in the game.

In a next post, I will talk about the choice of the oak trees, then the long time necessary to dry the « merrains », the steps to produce a barrel with the same gestures as former centuries.

Right now, while it’s  wintertime, let’s be closer to the fire in the « bousinage » workshop.

Fire is ready, waiting for the barrels.

Waste wood are used to feed the fire : nothing is lost.

Damien watches continuously to the fire and the barrels. It’s like a ballet, even if electronic devices control are present, with temperature sensors connected to computers,  the eye, the smell of the cooper are essentials.  The time of toasting binded to the intensity of the fire cannot be only learned in a book and at school ! He feels the crush moment to move the barrel away from the fire, a highly craftsmanship, like the crush moment of « cutting » time in distillation. Human experience is invaluable.

The Tonnellerie de Jarnac,  is reknowned for its toasting experience.  The constant quest of excellence, the choice of small series using traditionnal methods is more than four letters. On an other side, the Tonnellerie de Jarnac has worked very closely with an oenological analysis laboratory to set up a taste profile for each type of toast program.  « Normal house toast », « Slow/long toast » and « Ambre steam bending toast »  are the 3 toast programs proposed to the customer, depending from his needs, main grape variety, terroir, and preferred aromas : an authentic custom work.

By the way, some customers are present at the right moment of « bousinage » to see theirs barrels become « toasted ». Tonnellerie de Jarnac also ensures a follow-up of the barrels  on site, quite a truly teamwork.

End of the « bousinage » the barrel gets its right colour as requested by the customer.

Soon, the barrel will begin a new life in the secret of cellars in cognac region, or in our neighbours of  Bordeaux, or in Europe (Spain, Portugal, Sloveny, Germany), may-be in Nappa Valley California, or Australia, Chile or Argentina… A long trip for a long life.

Great thanks to Amélie, Jean Christophe, Damien and all the team of Tonnellerie de Jarnac for their so nice welcome.

L’article Toasting the barrel,wedding of wood and fire est apparu en premier sur Living In Cognac Land.

Looking back to the previous year, I see hard work and great satisfactions.

Deeply involved in communication and public relations since many time, living in cognac region and working in great south-west France, I thought that if cognac, famous name for a famous product, was worldwide known and appreciated, its slow elaboration, the high skill of the people involved in this success, the landscape, the heritage, and the way of life, rather remained in the shadow. 

Since a long time, I had the idea to tell these little stories day after day, season after season, in the vineyards, distillleries, cooperage… as such as the cultural life of the region, the importance of the river Charente, on which the first cognac barrels were loaded in the past centuries to, then, cross  the oceans, as the Hermione ship on board of which La Fayette came in the US.

At the beginning of 2016, I felt I was ready to start, to create a blog, and I easily found its name  : living in cognac which is the reality. Would this blog  be relevant ? I just could not go wrong, or be boring. Could I find enough time ?  Many other questions appear day after day… Finally, I decided that I should go ahead.  First a Facebook pro page, and Instagram, launched last end of may allowed me to draw a clearer outline for the blog. I worked on july and august off line. On line on september 2nd, Living in Cognac was  ready  for the crunch time of harvest, it could not feel more right.

Few months after, I could say that I enjoy much more than I could expect in my mind. I am sincerely grateful to everyone reading, following, sharing… and particularly those of you who add comments or ask questions. In Norway, UK, Australia, USA, Belgium, Hungary, Italy, Japan, Nederland, Sweden, India, Canada, Czech Republic, Malaysia, Mexico, Chile, China.. and in France so. Thanks, really thanks, I am so grateful for your interest and your so nice comments.

Of course, many thanks to the winegrowers and distillers  who took time for photos and discussions, the owners of Logis de Puygaty, and many other people, happy to share their passion.

I wish you all my best for this new year.

And soon, an other post on the cooperage. Stay tuned.

L’article Telling the story of cognac region est apparu en premier sur Living In Cognac Land.