Cognac Ferrand 10 Generations

DISTILLATION ON THE LEES, OUR KNOW-HOW At Logis d’Angeac, the critical distillation process takes place under the watchful eye of the fifth generation of cellar-masters. Ferrand Cognac is distilled slowly, in small pot stills with a 25 hectolitres capacity and featuring a distinctive onion shape head, which helps concentrate the aromas and flavors from the wine distilled on fine lees. Particularly rich in fruit aromas, the unfiltered lees help to give the raw spirit body and flavor, elements that will mature and come into their own during the aging process. MATURING, OR THE VIRTUES OF PATIENCE The fresh “Eau de Vie” is collected from the still and aged in small oak barrels kept in seven different aging cellars – some dry, some humid – at Logis d’Angeac. The thick limestone walls, specific location of the cellars and type of floor (earthen floor in the humid cellars; cement in the dry cellars) all help to ensure the necessary coolness and moisture needed to maintain constant humidity for perfect aging. During the aging process, Ferrand Cognac spend time in various types of cask, of different ages and “toasted” to different levels, in order to avoid excessive bitterness caused by exaggerated tannins or oak. The properties of each cask contribute to the important exchange that occurs during aging between the cognac the air and the wood. BLENDING, AN ART FORM Ferrand Cognac owe their personality to more than just terroir, grapes, distillation, casks or slow aging. They also derive their distinctive character from the subtle and precise art of blending. At Logis d’Angeac, five generations of cellar masters have passed on their accumulated knowledge to their successors. Blending is highly skilled work. It takes years of practice and a great deal of talent and intuition before the blender is able to choose the spirits that will best complement each other and come together in perfect harmony to create an incomparable cognac.