Charente-native distillation

The Charente-native distillation is a traditional technique of Distillation of the cognacs.

It requires a Alambic entirely in Cuivre which eliminates the undesirable Fatty-acids by Saponification.

The brandy preserved for ageing out of barrels titrates approximately 70 °.

Stages

Charente-native distillation is carried out in two stages, the result of the first heating is again charged in the boiler for a second master key, from where the current denomination of “method with passes by again”.
During this second distillation, one preserves the heart of the Brandy, the most volatile vapors passing in first are isolated (heads) as well as the last (tails). The head contains as a majority of higher alcohols and the Esters of fatty-acids. The second passage is the " good chauffe" and lasts approximately twelve hours compared with eight hours with the first passage.

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