The wine of
Cognac is practically undrinkable as such, it is
harsh and acid, and you could almost make a general
rule that good wine makes poor brandy. It was not
until the 17th century, following the great improvements
in commercial distilling initiated by the Dutch,
did an unknown distiller in the Cognac region treat
his “low wines”
to a second distillation. By this means the “soul
of the wine” was truly extracted and a strong
wine spirit first saw light in France: Cognac brandy
was born.
