Yes, cognac is definitively aged. In fact, ageing is a crucial part of the process that transforms the initial clear spirit into the complex and flavorful drink known as cognac.
The Role of Ageing in Cognac Production
Ageing, typically done in oak barrels, is essential for developing the characteristic qualities of cognac. The interaction between the spirit and the wood over time imparts specific characteristics.
Based on the process:
- Alcohol Dryness Sensation: Ageing decreases the alcohol dryness sensation, making the spirit smoother on the palate.
- Color Development: Initially, the spirit is crystal clear. Ageing grants colour to the spirit, giving it the familiar amber or golden hues.
- Aroma Development: Ageing develops fruity and spicy aromas, adding layers of complexity to the bouquet beyond the initial spirit notes.
This maturation process is carefully monitored, and the duration of ageing significantly impacts the cognac's final classification and flavour profile.
Effects of Ageing on Cognac
| Characteristic | Before Ageing (Eau-de-vie) | After Ageing (Cognac) |
|---|---|---|
| Color | Crystal Clear | Amber, Gold, or Mahogany |
| Alcohol Dryness | More pronounced | Decreased dryness sensation, smoother |
| Aromas & Flavors | Primary spirit notes | Develops fruity and spicy aromas, more complex |
Different durations of ageing result in different classifications of cognac, such as VS (Very Special), VSOP (Very Superior Old Pale), and XO (Extra Old), each representing a minimum ageing period in barrel.
