The differences are as follows: Cognac. Cognac is a specialty product of the Cognac region of France. It is made from a light white wine that has been distilled twice and is stored in oak barrels for maturation.

Hennessy cognac can be poured into a brandy glass to drink neat (without adding water), or poured into a flat-bottomed water glass with ice or water to taste.

It can be used as accompaniment when eating Chinese food and drank after meals to help digestion.

Cognac is a valuable gift anytime and anywhere.

1. Introduction All cognac is brandy, but not all brandy is cognac.

According to the French federal identification standards, "Cognac" must be grape brandy distilled in the Cognac region of France. There are about 250,000 acres of unique sandy chalk soil and a mild climate, making it an ideal environment for growing grapes.

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Nine liters of liquor can only be brewed into one liter of cognac after two distillations.

The stills are all made of red copper, and their basic design has remained unchanged for 500 years.

Each distillation takes up to twelve hours. The wine after the second distillation is called "water of life" by the French. However, it must be stored for a long time before these spicy new wines can be paired with cognac.

The reputation of brandy.

Wooden barrels play an important role in the wine storage process. Only solid oak grown specifically for winemaking in specific forest areas in France will be made into wine barrels.

Although the wine cellar is very shady, as the cognac is stored for a longer period of time, more wine evaporates in the oak barrels. This is commonly known in the industry as "fairy ascent".

2. Brand introduction Richard Hennessy, a former Irish officer of the King of France, chose this land for development in 1750.

The company he founded became the world's largest cognac manufacturer.

In addition to growing its own grapes and distilling new wine, Hennessy also purchases grapes and new wine from independent growers and producers, but these grapes must come from the four best growing areas.

The cognacs produced in various regions have different vintages and characteristics, but they all soften Hennessy's personal unique style.

In order to ensure the first-class quality of the product, it is very common for the taster to try it hundreds of times at any time before mixing the fine wine.

The brandy brewing process is exquisite, with special emphasis on aging time and blending techniques. The length of aging time is an important criterion for measuring the quality of brandy.

Manufacturers in the Cognac region store brandy in oak barrels, some for 40-70 years.

They use wines of different ages and carefully blend them according to their secret recipes passed down from generation to generation to create a variety of cognacs of different qualities and styles.

Making brandy is very particular about the oak barrels used to store the wine.

Since oak barrels have a great impact on the quality of wine, the selection of wood and the production of wine barrels are very strict.

The best oak is specialty oak from Limousin and Torsès in the Cognac region.

Since the quality of brandy and the grade of the wine are closely related to the aging time in oak barrels, storage is very important for brandy.

As for the specific age of brewing, each winery has different aging times according to the regulations of the French government.

What needs to be emphasized here is that the quality of the brandy changes only in oak barrels during the brewing period, and the quality of the wine will not change after bottling.

3. Related history At the beginning of the 17th century AD, other regions in France began to follow the methods of Cognac Town to distill wine, and it gradually spread from France to wine-producing countries throughout Europe and around the world.

In 1701 AD, France was involved in the "War of Spanish Succession", and French brandy was also embargoed.

Wine merchants had to store the brandy properly to wait for the opportunity.

They used the oak abundant in Cognac town to make oak barrels and stored the brandy in the barrels.

After the war ended in 1704, wine merchants unexpectedly discovered that the originally colorless brandy had turned into a beautiful amber color. The wine had not deteriorated and had a stronger aroma.

Since then, the aging process in oak barrels has become an important process for making Cognac.

This production process quickly spread to all over the world.

After 1887 AD, France changed the packaging of brandy for export, from a single wooden barrel to wooden barrels and bottles.

With the improvement of product packaging, the value of Cognac has also increased, and sales have increased steadily.

According to statistics, the annual export sales of Cognac reached 300 million francs at that time.

4. Global sales of cognac were 155.6 million bottles in 2014, with a total value of 2.127 billion euros.

The number of shipments has declined compared to the same period, but the total value has continued a stable trend, successfully achieving excellent performance of 2 billion euros for four consecutive years.

This is what we recently learned from the annual report published by the French National Cognac Industry Authority (BNIC).

According to statistics, the export volume of Cognac accounts for 98% of the total production and is sold to 158 countries.

In terms of export regional distribution in 2014, North America accounted for 38%, the Far East accounted for 30%, and Europe accounted for 25%.