As early as the tenth century, English and Norse seamen came to this western region of France for salt. After repeated journeys they began to buy wine. Eventually, the wine was boiled down before the journey to save it from oxidation, economize on space and avoid taxation, which was levied by bulk.
When Cognac was first distilled sometime after 1600, other brandies were already being produced in France. But until the invention of multiple distillation a century later, most brandy had to be doctored by herb and fruit flavours to hide its imperfections.

As early as the tenth century, English and Norse seamen came to this western region of France for salt. After repeated journeys they began to buy wine. Eventually, the wine was boiled down before the journey to save it from oxidation, economize on space and avoid taxation, which was levied by bulk.
When Cognac was first distilled sometime after 1600, other brandies were already being produced in France. But until the invention of multiple distillation a century later, most brandy had to be doctored by herb and fruit flavours to hide its imperfections.
Until the early nineteenth century, Cognac firms began to age and bottle the Cognac themselves. The most common grape in cognac is “trebbiano”, known in France as ugni blanc or Saint-Emilion. The wine produced is high in acid and low in alcohol, which gives Cognac its attractive flavour profile. The wine goes through a double distillation process in an alembic or pot still, emerging as raw Cognac to be aged. Because the oak used for aging is so porous, an amount equivalent to what the French people consume on a yearly basis evaporates ‘to the heavens’, this loss due to the evaporation is romantically known as the “angels’ share”.
Each stage of blending is carried out slowly, so that the flavours of the Cognac marry properly. Rectification, which is the addition of distilled water, is done to bring the Cognac to its proper bottling strength.
The “paradis” (paradise) is the inner sanctum of the aging cellars, where the very oldest reserves, some from the mid-1800s, are kept.
Vintage Cognac is uncommon but occasionally permitted by the French government under strict guidelines.
Older, or Three-Star, Cognacs are labeled “VS (Very Superior )” and “VSOP (Very Superior Old Pale)”. The terms Extra and Reserve usually indicate the oldest Cognac produced by a particular house. Cognac was there for the birth of the cocktail in Antoine Peychaud’s apothecary shop, and it has been an important cocktail base ever since. Brandy, whiskey and gin were the three base spirits for all the early cocktails, fancy cocktails. The three were essentially the same ingredients: spirits, bitters and a sweetener, usually curacao. The difference was in the garnish and preparation.
The original juleps were made with Cognac and peach-flavored brandy. All the Pousse Cafe and shamparelle recipes were topped with brandy.
Before Prohibition, the Coffee Cocktail, made with brandy and port, was the after-dinner alcohol confection of choice.
So in modern times the cognac is an irreplaceable basis for many cocktails.