Double distillation appeared at the beginning of the 17th century. It was discovered that the brandy was greatly improved by ageing in oak barrels. Numerous cognac firms developed in the middle of the 19th century.

In 1875 phylloxera destroyed almost the entire vineyard. The replanting of the vineyard occurred slowly throughout the whole of the 20th century.

Distillation
The distillation of cognac is a two step process. Only the Charente-style pot still made entirely of copper can be used.

Regulations
Ageing: only in cellars, known as "Jaune d'Or". Reserved for cognac.

Grande Champagne covers about 32,000 acres of vines devoted to cognac production. It produces very delicate, light brandies with a flowery bouquet, which need long ageing in the barrel.

The cognacs from Petite Champagne have the same characteristics as those from Grande Champagne but without the same extreme finesse.

Fins Bois and Bons Bois produce brandies which age rapidly and are more rugged.

Borderies is the smallest of the six regions.

Barrels
The cognac ages exclusively in barrels made of oak wood from the forests of Tronçais and the Limousin region. Carefully selected, the wood gives the cognac its colour and aroma.

Ageing
The ageing is carried out in barrels of around 270 to 450 litres. The substances extracted out of the oak wood by the cognac give it a colour ranging from golden yellow to fiery brown. During the whole time that the cognac is in its barrel, getting the best out of the oak, it is steadily losing volume and degree of alcohol into the air. This natural evaporation is poetically called "the angels' share".