1826 18 Year Old Wine Brandy | 350ML

After the grapes are pressed, the juice is left to ferment for 2-3 weeks, with the region’s native, wild yeasts converting the sugar into alcohol; neither sugar nor sulfur may be added. At this point, the resulting wine is about 7 to 8% alcohol. Distillation takes place in traditionally shaped Charentais copper alembic stills. Once distillation is complete, it must be aged in Limousin oak casks for at least two years before it can be sold to the public. It is typically put into casks at an alcohol by volume strength around 70%. As the cognac interacts with the oak barrel and the air, it evaporates at the rate of about 3% each year, slowly losing both alcohol and water.

Distillery Information

We produce wine brandies from carefully selected grapes through the traditional process.

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