The wine is double distilled in an intense process unique to cognac. It takes place from the end of the harvest, when all the grape juice has fermented and turned into wine until the 31st of March, by law. To ensure the finest quality, we use a customized distilling process using 25 hectoliter, small pot stills exclusively to ensure complexity. For many of our crus, we distill with lees followed by long maturation in casks to guarantee complexity, depth and a longer finish.
The final product is separated into three parts: the head, the heart and the tails. Only the clear and pure liquid from the heart is used to craft Courvoisier. This distilled spirit or “eau-de-vie” is now ready for aging.