MODULE: DISTILLING UNIT: 11: PRODUCTION OF SPIRITS ...

Unit 11: Production of spiritsnegligible quantities of alcohol which may take 8 hours. The maindistillate called “brouillis” will contain 24 – 32% abv. A tails fraction iscollected and returned to the pot still with the next batch of wine. Thedistillates from three batches are combined and then distilled for asecond time.This second distillation is longer taking maybe 14 hours and thedistillate from it is split into three sections, heads, tails and the middlecut which would be in the range of 58 – 60% abv.The new spirit is racked into new wood for a period of 8 – 12 monthsand then transferred to an older cask. The casks of 275 – 350 litresare made from oak from the nearby forests of Limousin or Troncais.Cognac is usually at its best after 15 to 20 years in the wood. It isblended before bottling and the strength is reduced in a number ofsteps.Armagnac differs in style from cognac, a result of differences inclimate, distillation and wood. Armagnac may be made either in potstills, like cognac, or in a special continuous still, as shown in Figure3, with 5 to 15 trays built into a wide neck. The wine is distilled to givea relatively low spirit strength of about 53% abv with quite highcongener levels.KEYPOINT: Cognac and armagnac are distilled in small (less than3000 litres) direct fired pot stills. Armagnac can also be madecontinuously in a pot still fitted with trays.Armagnac is matured in “black oak” or Gascon casks, which addmore flavour than the white Limousin oak. It matures much quickerthan cognac and at eight years is considered well aged.© 2001 The International Centre for Brewing and Distilling 22