Angels flying over the town About the aging process, the angels' share, the aging cellars and paradise ....

Only a long period of maturing in oakwood casks allows an eau-de-vie to become a Cognac. The oak wood, quite porous, keeps the Cognac in permanent contact with the naturally humid or dry air of the cellars while losing some of its alcoholic content. This evaporation leaves a dark hallow over the walls of the town, poetically called 'The Angels Share'. A microscopic fungus - the 'torula compniacensis Richon', develops thanks to the humid air of the cellars. The angels over Cognac 'drink' each year some twenty million bottles per year, making them the second largest market for Cognac after the United States! After the double distillation, the Cognac starts to mature at a maximum of 72% alcohol. Time will help it lose over a third, reaching not less than 40% in order to be sold. The aging process follows three main phases: The 'extraction', during which the wood transfers to the eau-de-vie most of its tannin, boisé and taste. The newly distilled colourless eau-de-vie takes on some of the wood's tannins, naturally attaining its golden amber color. Each Cognac house decides on the respective length of stay in young and old casks according to the desired quality: The younger wood will transmit far more tannin to the eau-de-vie than the older. The 'ageing', also called degradation or hydrolysis, is the period during which the eau-de-vie flattens. After two to three years of maturing, the eau-de-vie reaches qualities proper to consumption. But if allowed more time, the Cognac gains in complexity, perfume, aroma and taste. Bouquet and mellow reach their finest after fifty years. Finally, the 'oxidation' gives the eau-de-vie its final bouquet and golden shade. Once transferred into glass, the Cognac is no longer in contact with the air or wood, and stops maturing. It remains immutable. Each Cognac house stores its oldest Cognacs in demi-johns in remote cellars known as 'Paradise'.