The Fire
of creation.
The fire
of creation.
THE DISTILLATION
The distillation is an essential step in the production of our cognacs.
All our senses are awakened during this winter period when the stills are lit day and night to produce our cognacs. The distillery takes on an incredible ambience. One enters with emotion and respect. Silence reigns.
Only the roar of the gas burners heating the stills sing melodiously. The water trickles into the cooling pipe and the cognac into the barrel.
The atmosphere is humid and warm. The vapors are intense and intoxicating. The heat that emerges from the stills is intense.
We let ourselves be uplifted by the emotion and the pride of taking our product so far.
The fire
of creation.
A DOUBLE DISTILLATION
The wines, once the fermentation is over, are distilled in order to obtain cognac.
To qualify as certified Cognac, the wines have to be distilled twice in pot stills, called “Alambic Charentais”.
On our property, we distill with small copper stills of 16hl and 20hl. Our cognacs are distilled with the lees in order to preserve their round and rich taste.
In the Croizet family, the art of distilling combines years of practice and consistently striving for excellence. The end result respects the tradition of our ancestors, a combination of powerful fruity spirits, typical of the fins bois appellation.
The fire
of creation.
THE AGEING
After Distillation, our eaux-de-vie are ready to spend a long time ageing in barrels.
With time, they will take on a beautiful amber color and extract the sweet and subtle aromas of the Oak which gives our cognac its intensity.
We take extra care when selecting our French Oak Barrels for the ageing of our cognac. Different grains of wood are used and barrels of different ages (new, young and old). This allows our cognac to achieve their highest aromatic potential.
The majority of our barrels are 350 liters as they allow the best exchange between the Cognac, the air and the wood. We also age it in different cellars which have different temperature and moisture levels allowing us to have a broader and more complex range of “eaux de vies”.