| For distillation, 18-hectoliter "alambics" (stills) are used, which,
Ferrand believes, is the optimum size for
the best "eau-de-vie" (fresh cognac).|
To become cognac, the wine is distilled twice. It takes an average of ten barrels of wine to produce one barrel of "eau-de-vie" (literally, water of life).
In order to get the best results, our Cellar Master distills very slowly and never exceeds two distillations per day.
|Our distillation is "non-rectifiante" (a concentration of aromas). Cognac Ferrand is hand distilled in specially designed small stills in order to extract maximum aromas from the wine.|
|This process gives our cognac the subtle aromas of fruits and flowers that can be found in great wines but rarely in a cognac.|