Ready raw materials are transferred to a cognac distillation workshop. Here, we store them, heat before pouring to column stills. Then, we conduct the distillation. DISTILLATION is a decisive critical step. During the years of practice it has been established that the best quality cognac spirits are created when distilling wine in discontinuous simple stills of Charente type and other types with a double distillation scheme. Traditionally, a “Charente” column still is made of copper, since this metal is resistant to wine acids. We produce crude cognac alcohol from cognac raw materials. Its strength varies from 23 to 32 vol. Then, we distill the produced crude alcohol for the second time and get spirit fractions – head, middle, and tail. The middle fraction is selected as prime quality spirit and used for cognac. The tail fraction is usually added to wine which is sent to distillation and redistillation. The head fraction is rectified to get wine spirit. Thus, double distillation makes it possible to remove all impurities which impair the flavour, as well as to soften and increase the degree… 62-70 vol. cognac spirit produced as a result of fraction distillation is set for aging. And this is the time when we contribute to the quality of cognac itself. The end product – cognac – will have the same quality and other properties as the cognac spirits we get at this stage! Turns out, freshly distilled cognac spirit is colourless, slightly aromatic, and has strong taste.