What's the Difference Between Cognac and Brandy?

Every cognac is a brandy, but not all brandy is a cognac. Let's take a look at the differences between brandy and cognac.

What is cognac?

Cognac is a type of brandy made in a particular region of France (the Cognac region in southwestern France) with a fruit juice base of white grapes. Cognac is distilled twice and aged at least two years in French oak barrels. 

This style of aged brandy is highly regarded worldwide. Cognac is renowned for its smooth and soft taste and the high-quality grapes used in its production. In France, strict standards are in place to ensure cognac's quality and its reputation as one of the finest styles of brandy on the market.

Since the ageing process profoundly affects colour, flavour and price, it's essential to know what each grade means. You may notice a qualification on cognac bottle labels. VS means Very Special and indicates a cognac that has been aged at least two years. VSOP means Very Superior Old Pale, for a cognac that has aged for four or more years. XO means Extra Old for a cognac aged six or more years.

What is brandy?

Brandy is an umbrella term for many types of alcohol. The technical definition is a distilled spirit made from any type of fermented fruit juice, most commonly grape juice, but there are brandies made from apples, apricots, pears, plums, and cherries. The term brandy comes from the Dutch word brandewijn, which translates as ‘burned wine’. Most brandies have a sweet flavour. It's traditional to drink one as a digestif.

France is home to the best brandy in the world. The regions of Cognac, Armagnac and Calvados in the North of France are renowned for their brandy production. Brandy doesn't always need to be aged, but the most popular styles are aged for years in wooden barrels. As the brandy ages, it acquires an amber or brown colour and adds flavour notes of caramel and vanilla. 

Cognac taste

Although it would be easy to say that cognac is a type of brandy and thus tastes like brandy, this isn’t quite so. Cognac has indeed exclusive flavour sensations that are unique: sweet, spicy, fruity and bitter, depending on the cognac. Its exquisite taste also comes down to the skill of the cellar master in determining when an eau-de-vie has matured to its utmost. Each cognac has its own aromas and flavours, and within a blend, they merge harmoniously with others to bring multiple sensory delights. 

Cognac has a somewhat vinous flavour since it is distilled from wine. Oak barrels are a key component, and the wood significantly impacts the eau-de-vie’s resulting flavour. On the nose, cognac reveals candied fruit and citrus flavour.

Typically, high-quality cognac is quite dry, as it can only be sweetened with no more than 1.5 grams per litre of sugar. In combination with the tannins, an old cognac has a smooth mouthfeel and velvety texture. However, younger cognacs have a more lively character with a robust taste and a spicy aroma.

Brandy taste

Brandy has a fruity, subtly sweet taste that is equally enjoyable on its own or in cocktails. It can also have oak flavour notes because it is typically aged in wooden casks. As it ages, brandy's taste becomes more mellow and complex. The taste of brandy varies depending on the fruit it’s made from and its age, but generally, they are sweeter than whiskey and taste of flowers, fresh and dried fruit, and citrus zest. The flavour of brandy is fruity and somewhat sweet. Additionally, it may have an oak flavour, often aged in wooden barrels. 

How is cognac made?

As we have seen, cognac is a type of brandy. It’s made by twice distilling grapes in any of the designated growing regions. After the distillation and during the ageing process, it’s also called eau de vie.

Grapes

Cognac is made from very acidic and dry white wine; though virtually undrinkable, it is perfect for distillation and ageing. Only a few grape varieties may be used to make it. For it to be considered a true cru, the wine must be at least 90% Ugni blanc (known in Italy as Trebbiano), Folle blanche and Colombard, while up to 10% of the grapes used can be Folignan, Jurançon blanc, Meslier St-François (also called Blanc Ramé), Sélect, Montils, or Sémillon. Cognacs without a cru designation have more flexibility in the allowed grape varieties, needing at least 90% Colombard, Folle blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon, or Ugni blanc, and up to 10% Folignan or Sélect.

Fermentation and distillation

After the grapes are pressed, the juice ferments for 2–3 weeks, with the region's native, wild yeasts converting the fruit sugars into alcohol; neither sugar nor sulphur may be added. The alcohol content of the wine is approximately 7 to 8% at this point.

The distillation process takes place in traditionally shaped Charentais copper alembic stills. Two distillations must be carried out; the resulting eau de vie is a colourless spirit of about 70% alcohol.

Ageing

Once distillation is complete, cognac must be aged in Limousin oak casks for a minimum of two years before it can be sold to the public. It’s typically put into casks at an alcohol by volume strength of around 70%. As the cognac comes into contact with the oak barrel and the air, it evaporates approximately 3% each year, losing alcohol and water over time. A cognac's alcohol content decreases to 40% after more than ten years in an oak barrel. The cognac is then transferred to large glass bottles called bonbonnes, and then stored for future blending. Since oak barrels no longer contribute to flavour after four or five decades, more extended ageing periods aren't necessary.

Blending

Cognac's age is calculated based on the youngest component used in its blend. The blend is usually of different ages and – for the larger and more commercial producers – from different local areas. This blending of different eaux de vie is necessary to achieve a range of flavours absent from an eau de vie produced by a single distillery. 

How is brandy made?

Brandy production varies by region, and thus production methods differ as well. Wine brandy is produced using a variety of grape cultivars. A special selection of cultivars, providing a distinctive aroma and character, is used for high-quality brandies, while less expensive brands use whatever wine is available.

Brandy is made from ‘base wine’, which significantly differs from regular table wines. The grapes used for brandy are picked early to achieve a higher acid concentration and lower sugar levels. Depending on the brandy style, the yeast sediment produced during fermentation may or may not be kept in the wine.

Distillation

Two phases are involved in the distillation of brandy from the base wine. In the first, water and solids are removed from the base, obtaining so-called 'low wine', a concentrated wine with 28–30% ABV. During the second stage, low wine is distilled into brandy. The liquid exits the pot still in three stages, known as the 'head', 'heart' and 'tails' respectively. The first part, the head, has an alcohol content of about 83%. Both the tail and head are discarded and usually mixed with another batch of low wine, thereby reentering the distillation process. The middle heart fraction, which is the most aromatic and flavourful, is saved for later maturation. There is more to distillation than enhancing the alcohol content of wine. The heat under which distillation takes place and the material of the still – usually copper – lead to chemical reactions. Brandy is usually produced in pot stills, but the column still is also suitable for continuous distillation. Distillate produced in this manner has a higher alcohol concentration (approximately 90% ABV) and has fewer aromatic properties.

Ageing

After distillation, the unaged brandy goes into oak barrels to mature. Brandies with a natural golden or brown colour are usually aged in oak casks – single-barrel ageing. Some brandies, especially those from Spain, are aged using the solera system, which changes barrels every year. After a period of ageing, distilled water is added to the mature brandy to reduce its alcohol concentration. 

How to drink cognac

Cognac and brandy are often served as digestif due to their sweetness. A classic way to drink cognac is neat in a big snifter glass, but it's also great enjoyed as an aperitif and mixes incredibly well in cocktails. 

As an aperitif, cognac is usually consumed neat – straight, without ice. Adding a drop of water (on the rocks) will reveal more fruity, floral, and spicy aromas, making the tasting experience smoother.

Recently, cognac has gained recognition as an excellent beverage for pairing with meals – it marries well with cheese, and younger blends can be enjoyed with charcuterie or even fish. Cognac pairs beautifully with seafood (oysters, lobster, or sushi), cheese and dessert. 

How to drink brandy 

Brandy can be enjoyed neat, on the rocks, or in cocktails.

The traditional way to drink brandy is in a cocktail glass known as a brandy snifter. The snifter has a bowl and rim shape that directs the brandy to the right place on your tongue and allows the aromas to reach your nose.

Here are a few tips:

Make the most of brandy's flavours and aromatics by drinking it at room temperature.

Pour the brandy into the snifter without adding ice. 1.5 ounces of brandy is a recommended serving size.

Hold the bowl of the snifter in the palm of your hand to warm the brandy.

Hold the snifter about chest height and gently sniff from above the rim of the glass. Aromas will be delivered to your nose without burning your nostrils with alcohol fumes. Sniff again to discover new aromatics in the brandy. As you drink, don't take deep inhales through your nose.

Take tiny sips. Allow the brandy to linger on your tongue before you swallow it.