Cognac Blending Concept

Whereas it is common to have single-vineyard, single-vintage armagnacs, most cognacs are a blend of various vineyard plots and vintages. The reasons for this are mostly to fulfill the enormous worldwide demand for cognac.

Most large houses have hundreds of sources whose spirits they blend to achieve a constant taste. The final coup or blend is made by the master blender who, as in armagnac, has four groups of permitted additives at his disposal.

Water

Water is the most natural additive, normally used to cut excessive alcohol or heat (essential for double-distilled products) but also to sell and lower duties and taxes.

Boisé

Boisé is a second permitted additive, created by boiling wood chips in water, then removing the chips and slowly reducing the remaining liquid. What one is left with is a dark brown liquid that is replete with wood flavor and tannin. The reasons for using boisé are simple. It basically gives the impression of oak aging to a final spirit. An aged-boisé is also available to the enologist. It is less bitter than straight boisé, and offers secondary wood aromas like vanilla and grilled nuts, giving an impression of age to a spirit.

Sugar Syrup

Sugar syrup is the third adjustment tool which is used to add sweetness. It is viscous, and can either be dark or light. Legally, 2% of a cognac's content can be sugar syrup.

Caramel

A final shortcut is caramel. Caramel is a liquid made from burned sugar. It is dark in color and slightly bitter in taste. It is not used to sweeten cognac, but to adjust its color and establish consistency or give the spirit the impression of being older and therefore smoother.