In the world of refined spirits, few pairs of popular liquors are as intriguingly intertwined as Cognac and brandy. To the casual enthusiast, these two elixirs may seem virtually indistinguishable, even on the verge of being mistaken for one another. But just as not all wine is champagne, crucial differences make Cognac stand out as a higher quality spirit than other types of brandy. So, if you can’t tell the two apart, here’s a comprehensive guide on the subtle differences between brandy and Cognac. 

What Is Brandy?

Brandy is mainly made from diverse grapes and other fruit types, such as apples, plums, and pears. Think of brandy as an umbrella term comprising all spirits distilled from fermented fruit juice sourced from different regions worldwide. Some popular brandy categories include Armagnac, Calvados, Slivovitz, Pisco, and the gamut of American brandy. 

What Is Cognac?

Cognac is a unique and very specific type of brandy, just like champagne is a type of wine and bourbon is a style of whiskey. Named after the Cognac region of France, Cognac is undeniably one of the most revered liquors in the world, explicitly made from white grapes sourced from one of the six terroirs in Southern France. The liquor goes through a stringent two-phase distillation process spanning between October 1st and March 31st. 

Cognac vs. Brandy: The 6 Distinctions to Know

Here are some critical differences between Cognac and brandy:

Origin

Brandy can be produced in various regions worldwide, with countries such as France, Spain, the US, and Italy contributing to its rich variations. However, Cognac can only be made in the state of Charente, located in the Cognac region of France. It must also be made from white grapes sourced from one of the six terroirs, with grapes from the “Grande champagne” terroir being the most coveted. 

Grape Varieties 

Brandy can be made from various grape juices and other fruit types. On the other hand, Cognac is typically made from specific white grape varieties, including Ugni Blanc, Folle Blanche, and Colombard. However, the grape primarily used is the Ugni Blanc, a robust grape variety that creates extremely dry and acidic wines that age well. Over 83,140 hectares of vines white grape varieties are spread out over the 6 “crus” of the Cognac geographical indication. 

The choice of grape varieties to make Cognac is strictly regulated by the Cognac Specifications. Generally, the specifications require Cognac to be made from white grapes that are low in sugars and high in acidity to meet Charentais distillation.

Production Process

Brandy production methods can vary more widely, with different types of brandies made in various regions. Similarly, brandies are aged in different types of barrels with varying aging periods. Generally, the brandy production process begins with selecting high-quality fruit, which is crushed to extract juice. The juice is then fermented to convert sugars to alcohol. 

The resulting alcohol is then distilled by heating the liquid to separate alcohol from other components. The wine is heated in a still to allow alcohol to vaporize before being collected. The heating process enhances the flavors and aromas of the liquor, resulting in a more potent spirit. After distillation, the brandy may go through aging in oak barrels.

Cognac production follows a more meticulous journey that is strictly regulated journey. It begins with carefully selecting white grapes, primarily the Ugni Blanc variety. The fruit is crusted to extract juice and fermented to produce a low-alcohol wine. The wine acts as the base for Cognac production and undergoes double distillation. The first distillation involves heating the liquid in a copper pot still called an “Alambic,” to separate the alcohol from impurities. 

The distillation results in a liquid called Brouillis,” which is then distilled for a second time in a smaller copper pot still called a “Chauffe-vin.” The objective of the second distillation is to enhance the flavors and aromas of the spirit and get rid of any remaining impurities. After the second distillation, the resulting spirit is blended and aged in oak barrels. The aging process is vital in Cognac production, allowing the spirit to develop its distinct complex flavors and smoothness with time. 

Aging

Although the aging process is not mandatory, brandies can be aged for years in various wooden barrels, such as oak. The aging process mellows the brandy and allows it to develop highly nuanced flavors over time. 

Cognacs follow strict regulations during aging and maturation. It must be aged for a minimum of two years in French oak barrels sourced from either Limousin or Tronçais forest. During this process, the spirit interacts with wood to gain flavors and tannins that lend it a unique character. The aging process also enables evaporation that further concentrates flavors. The duration of the aging determines the qualification of Cognac bottle labels. 

Generally, the longer the aging duration, the more refined and complex the flavors become. For example:

• VS: stands for very special and refers to Cognac aged for at least two years.
• VSOP: stands for very superior old pale and refers to aged for four or more years. 
• XO: means extra old and is used for a Cognac aged six or more years.
• Hors d’age: ‘Beyond age’ – this type of Cognac is 10 years and older, usually with an average age of 30 years or more.

Once the desired aging period is achieved, the Cognac is carefully blended by the master blender. Blending typically involves combining diverse barrels to achieve consistent quality and flavor profile. The final blend is bottled, labeled, and distributed to the market.

Flavor Profiles 

Brandy offers diverse flavors due to the wide range of fruit options used to produce the drink. It is common for brandy to display notes of floral undertones, ripe fruits, and even hints of spice based on the specific types of fruit used. The aging process typically enhances these flavors further by adding depth and complexity.

Cognac presents a more focused flavor thanks to its refined and elegant character. The unique grape varieties used to produce Cognac enhance its signature taste, featuring delicate fruitiness, floral notes, and subtle oak influences. Besides, since Cognac is aged for extended periods, it develops other rich flavors not found in brandy, such as vanilla, caramel, and hints of dried fruits. 

Price Range and Affordability

Since brandy is produced from several fruit types in various regions worldwide, their prices tend to accommodate a range of budgets. Brandy offers better accessibility with price options ranging from affordability to premium. 

On the other hand, Cognac’s exclusivity attracts a higher price range. The strict regulations and quality control measures related to Cognac production lend it a premium status in the market. Cognac is often considered a luxury spirit with higher-end selections commanding premium values. 

Find a Distillery Near You with DistilleryNearby 

A distillery tour provides great opportunities to witness firsthand how these two spirits are made. You can also interact with master distillers and gain additional insights that separate Cognac from brandy. DistilleryNearby offers a comprehensive directory to browse distilleries near you. Explore our state-by-state directory today for a tailored list of distilleries to visit.