American Version of Cognacs

The word cognac may have a snobby ring to it, but this brandy—a spirit distilled from grape juice and aged in barrels—is one of the world’s finest. The spirit is tied to a specific region in France (Cognac) and is made from a select list of grapes; there are also strict quality standards and aging requirements. While it can be expensive, there are some affordable options on the market that are worth trying.

Hennessy Paradis is a newer blend that’s gained popularity in home bars, thanks to its approachable taste and finish. It’s also a great introduction to the world of cognacs, and is one of the few that contains a mix of eaux de vie from the different crus—another indication of its quality.

Cognac is made from the skins of white grapes, which are distilled twice and then matured in oak barrels for two years or more. There are six cognac regions, or “crus,” which define the area where grapes are grown; each subregion has its own unique characteristics that can influence flavor. These designations also help narrow down the selection.

There are single vineyard and single batch cognacs, but more often a blend of Cognacs of different ages is used to create flavor complexity. Cognacs are typically aged in two types of French oak—Troncais and Limousin—and the wood is toasted or charred to give it an aromatic flavor. This process is called bousinage, and can be done to varying degrees. The higher the toasting, the more smoky and woody the cognac will be.

What is the American Version of Cognacs?

While some producers have single-cru Cognacs, most use a blend of eau de vie from the Fins Bois, Petite Champagne, and Grande Champagne crus. Bache-Gabrielsen is no exception, and its VS cognac features a blend of ugni blanc grapes from all three crus. The bottle comes in at 45 percent ABV, which is slightly higher than most bottles in this category and gives it a smoothness that plays between stone fruits, honey, and flowers.

The aging process can make Cognac very smooth or quite sharp, depending on how long it’s aged. The younger eau de vie tend to be smoother, while the older ones can have a more aggressive edge. The aging can also affect the aroma of the spirit—some cognacs smell like vanilla and caramel, while others are floral or citrusy.

Cognac is made from grapes, predominantly the Ugni Blanc variety, which are grown in the designated vineyards of the Cognac region. The region’s chalky soil and maritime climate create ideal conditions for grape cultivation. The grapes are harvested and pressed to extract the juice, which is then fermented to produce a low-alcohol wine. Unlike regular wine, Cognac is not made for drinking as it is. Instead, it undergoes a complex and time-consuming process of distillation and aging.

The process of distillation involves heating the wine in traditional copper stills known as “alambics.” The wine is distilled twice, producing a clear, high-alcohol liquid known as eau-de-vie, which translates to “water of life.” The eau-de-vie is then transferred to oak barrels, typically made from Limousin or Tronçais oak, for maturation.