Distillation

Distillation is well underway at the Pasquet house and will be in full swing for the entire winter. In our region, the strict specifications set by the governing body of cognac require that we distill all of our Appellation d’Origine Contrôlée white wines into wine spirit before March 31 the year following the harvest. The still is firing 24 hours a day, 7 days a week, until all the wine has been distilled twice. Christmas and New Years, we are here, and if you are on vacation in the region, it is a wonderful time to stop by.

Each cognac still is different because they are all hand-hammered, even today. Ours was installed back in 1989 and is smaller than the norm here. We have learned its ways, but every year is different because every wine that passes through it is different. Each distiller also has his or her own way of working with the wine and the still to achieve the spirit he or she is looking to make. It is truly enthralling to be present and immersed in the distillery atmosphere. There are a myriad of aromas wafting from the still that can only be experienced during this period of the year. When the eau-de-vie is born, it is not neutral. It already contains its fruity and floral potential. The maturation process simply serves to sublime its already present qualities. 

When you come visit during this very special season, the smells of the the new make, but also the brand new casks as well. The woody, spicy flavors of our cognacs and all aged spirits come from the marriage of the wood and the spirit. We will talk about our visit to one of our cooperages in another article soon, but it is even better to experience it yourself. We would love to have you!