Brandy is made all over the world, but only brandy made in the Cognac region of France, and under the strictest guidelines, can be called “Cognac.” The Cognac region stretches over two regions in western France, Charente-Maritime (bordering the Atlantic Ocean) and Charente). There are six growth areas designated for producing Cognac. Listed in descending order of ageing potential and quality, they are as follows: Grand Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires.

Each region is a different AOC produces Cognac of varying characteristics and ageing potentials. The term “Fine Champagne” is an AOC that refers to a Cognac composed of Grande and Petite Champagne eaux-de-vie, with at least 50% Grande Champagne.

Even within the defined region, if a Cognac is produced that fails to meet any of the strict criteria set down by the BNIC—Bureau National Interprofessional du Cognac—it may not be called Cognac.

Interesting fact: According to regulations the Cognac must be aged for at least 30 months in French oak coming primarily from the Limousin and Tronçais forests in central France. It must be obtained through double distillation in traditional copper Charentais stills. The producers may only distil between November 1st and March 31st following the harvest. And of course the wine used must come from specific white grape varieties.

Interesting fact: Traditional brandy has a rating system to describe its quality and age. These indicators can usually be found near the brand name on the label.

• V.S.: “Very Special” or 3-star; aged at least three years in wood
• V.S.O.P.: “Very Superior Old Pale” or 5-star; aged at least five years in wood
• X.O.: “Extra Old,” Napoleon, or Vieille Reserve; aged at least six years.
• Vintage: Stored in the cask until the time it is bottled with the label showing the vintage date
• Hors D’age: Too old to determine the age