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Cognac (/ ˈ k ɒ n. j æ k / KON-yak, also US: / ˈ k oʊ n-, ˈ k ɔː n-/ KOHN-, KAWN-, [2] [3] [4] French: ⓘ) is a variety of brandy named after the commune of Cognac, France.It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime.
Armagnac is the oldest brandy (and liquor) recorded to be still distilled in the world. In 1310, Prior Vital du Four, a cardinal, wrote of its 40 virtues. [1] [2] Vital du Four was born in Bazas, in the centre of Armagnac.
Cognac comes from the Cognac region of France, [1] and is double distilled using pot stills. Popular brands include Hine, Martell, Camus, Otard, Rémy Martin, Hennessy, Frapin, Delamain and Courvoisier. The European Union and some other countries legally enforce "Cognac" as the exclusive name for brandy produced and distilled in the Cognac area ...
Sipping a glass of cognac—especially a V.S.O.P. or X.O.—by the fire on a cold winter night is the stereotypical image of the liquor, but it belies its versatility and suitability for mixed drinks.
Martell is a cognac house founded in 1715 by Jean Martell.It is the oldest of the "big four" cognac houses (the others are Hennessy, Rémy Martin and Courvoisier), who together produce most of the world's cognac. [1]
The name Rémy Martin comes from the company founder, born in 1695 near Rouillac in southwestern France. A vintner by trade, in 1724 he created a cognac trading house. On his death in 1773, the business passed to his grandson, also named Rémy. [6] In 1841, Paul-Emile-Rémy Martin assumed control and oversaw great growth.
The name XO sauce comes from fine XO (extra-old) cognac, which is a popular Western liquor in Hong Kong, and considered by many at the time to be a chic product.The name is a misnomer since the condiment contains no cognac, and it is not really a sauce in the traditional, smooth sense, but more chunky, like a relish. [4]
The "tails" of alcohol spirits leftover at the end of distillation in the production of Cognac. These are usually low in alcohol and may be re-distilled or blended with the "heart" (distillate with 70% ABV taken after the "heads" are produced) to add flavor to the Cognac. Vigorously fermenting red wine. Fermentation A chemical reaction in ...