There are many different brandies produced throughout the world; however, there is only one "cognac". This noble spirit originates from white wine grapes called Ugni Blanc. Produced only in the Cognac region of France, the wine is distilled twice in traditional Charentais copper pot stills. The finished product is clear and adopts its beautiful amber color after many years in French oak barrels. Under strict French law, cognac production methods and growing areas are clearly defined. The districts in order of quality are: Grande Champagne, Petite Champagne, Borderies, Fin Bois, Bois Ordinaires. The combination of the two finest districts in Cognac produce the classification of "fine champagne"; ageing in barrels establishes the cognac's designation.

Difference between Armagnac and Cognac

• The Geographical area
• The Distillation process
  The still used in Cognac is based on a double distillation (the alcohol is obtained by heating twice) and the brandy has an average alcoholic content of 72° when leaving the still. The still used for Armagnac is based on continuous distillation and the brandy it produces has an alcoholic content of 54 to 60°.
  
• The Ageing
  The brandy produced in the Cognac region is aged in oak casks mainly from Limousin or Tronçais (capacity: 270 - 450 liters). The brandy produced in the Armagnac region is aged in 400 to 430 liters oak casks constructed primarily using oaks from the Monlezun forest in Bas Armagnac. Armagnac is made by small-scale producers or Family Trading Houses. Cognac is mostly produced by very large trading houses and looked abroad from the start of its development.