For many drinkers, Cognac is a mystery. This type of French brandy lacks the universal popularity of whiskey, rum, gin, or even vodka, and that’s a shame. With mystery comes myths. There are numerous misconceptions and confusion surrounding this grape-based spirit. Before debunking the biggest myths about Cognac, it’s essential to provide a brief background on this spirit.
In my almost two decades of writing about alcohol, I’ve traveled all over the world sipping different forms of alcohol. One of my favorite places is the Cognac region of France. I’ve imbibed Hennessy, Rémy Martin, Martell, and many of the lesser-known brands.
What is Cognac?
For those new to the spirit, Cognac is a type of brand that’s made in France. Specifically, it’s produced in the
It’s made with a handful of grape varieties as its base, with Ugni Blanc being the most popular. It’s double distilled in a traditional copper pot still. After distillation, the clear, unaged spirit is referred to as eau-de-vie. It must be matured in French oak barrels for a minimum of two years. Like tequila, it’s classified by age with specific terms instead of numbers. They are VS (Very Special and aged for at least two years), VSOP (Very Superior Old Pale and aged for at least four years), XO (Extra Old and aged for at least ten years), and more.
Now that you’ve learned a little about Cognac and its rules, it’s time to take a deep dive into some of the myths surrounding it. To help us out, I went to the source. I tasked Steven Hirschauer, USBG bartender at Responsible Glutton in San Diego, with debunking some of the biggest
Cognac myth: Cognac is expensive
The idea that Cognac is too expensive is a fairly easy-to-debunk myth.
“Price is relative, and aficionados are gravitating to brandies from whiskeys due to the affordable quality to price ratios,” says Hirschauer.
“Not to mention they are delicious, quality, high-end representations of the region and estates. An entry Brandy can be obtained for $30-$50 and works fantastically in food dishes and cocktails alike. For slightly more outlay, higher age statements, amazing presentation bottles, and vintage one-offs can be obtained at great prices and should be shared at any time.”
Cognac myth: Cognac should only be enjoyed neat
Cognac is a very versatile spirit. Similar to whiskey, there are some long-aged XO and XXO cognacs that you might be more likely to sip neat. But, also like whiskey, you should absolutely mix with
Cognac myth: the flavor of Cognac doesn’t change after it’s opened
Like any spirit, you can’t just open a bottle of Cognac and then leave it unattended for months or years, expecting it to taste the same. Oxidation will occur, and the aromas and flavors will be affected. At best, the nose will be muted, and the palate will appear watery. At worst, it will taste more like vinegar than
Cognac myth: you should heat your Cognac
For some reason, some drinkers are under the impression that to get the most out of your Cognac, you should heat it. Unless you enjoy drinking
What are some misconceptions about Cognac?
It’s a fact that Cognac is less explored and, historically, on fewer shelves and in fewer bars in volume. Large producers hold court, but there are over 4,000 growers and numerous independent producers.
“They may not have as advertising dollars, but they create quality products,” says Hirschauer.
“Education expanding heavily into the US is limited but growing. With the BNIC (Cognac Bureau) expanding,
Advice for beginner cognac drinkers
Hirschauer’s advice for beginner cognac drinkers is to explore, learn, network, and share with others.
“Some of the best education comes from joining your local clubs – The United States Bartenders Guild, Scotch clubs, the monthly flight at the bar,” he says.
“Look up books, attend seminars, follow industry trailblazers like Ms. Franky Franky. Look up the BNIC, Cognac bureau, and Pineau des Charentes academy. Ask for
