Konjak

Konjak is a type of brandy produced in the Cognac region of southwestern France. The name is used in several languages for the same spirit, and in English it is commonly referred to as cognac. Konjak is made from wine, typically fermented from grape varieties such as Ugni Blanc, Folle Blanche, and Colombard, and is distilled twice in copper Charentais stills before aging. The spirit must be produced and aged within the Cognac designated area, and its production is governed by the AOC Cognac rules administered by the Bureau National Interprofessionnel du Cognac (BNIC).

During aging, the konjak is stored in oak barrels, usually fine-grained French oak, which contributes notes of vanilla, spice, and dried fruit. The region’s vineyards are divided into crus, with Grande Champagne and Petite Champagne regarded as the premier zones; blends labeled Fine Champagne must contain a majority of eau-de-vie from Grande Champagne. Other crus contribute different character and age potential.

Common labeling reflects age and quality rather than sweetness alone. VS (Very Special) indicates a minimum of about two years of aging, VSOP (Very Superior Old Pale) at least four years, and XO (Extra Old) at least ten years. Napoléon and Hors d’âge are marketing terms used for older or particularly mature cognacs, often exceeding the XO standard. Konjak is typically enjoyed neat or with a small amount of water to release aroma, though it is also used in cocktails and as a culinary ingredient in some regional traditions.