OUR “SAVOIR FAIRE”

The terroir

The great Cognac terroirs: Petite and Grande Champagne

At Maison Audry, we have been perpetuating family know-how since 1878, and prefer a traditional approach. We choose to include a minimum of 50% Petite Champagne in all our blends.
These two appellations, Petite and Grande Champagne, nestled in the heart of the Cognac region, are renowned for their unique soils made up of a rich mix of limestone and clay, optimal conditions for ensuring ideal vine drainage. Furthermore, the richness of the nutrients naturally present in the soil, combined with the proximity of large water tables, result in grapes of superior quality. These terroirs perfectly enhance the long ageing process dear to the philosophy of Maison Audry. Although our cognacs come exclusively from Petite and Grande Champagne, it’s important to note that other cognac appellations, such as Borderies, Fins Bois, and Bons Bois, also contribute to the diversity and richness of cognacs in the region.

The making of Cognac, with Maison Audry

Discover the main stages in the production of haute couture cognac.

The creation

The art of cognac making is a complex one, beginning with the meticulous choice of cru, grape variety and distillation method. Despite the strict requirements of the Cognac appellation’s specifications, the creative possibilities are endless.

The double distillation

Cognac is a wine-based spirit produced by discontinuous distillation in a copper Charentais still, also known as double distillation or “distillation charentaise”. This process, similar to that used for the distillation of certain whiskies, grappa, pisco and brandies, gives cognac its unique characteristics.
Cognac distillation takes place during a specific period. It begins at the end of the harvest, generally at the end of October, and ends no later than March 31st of the following year. This regulation guarantees the preservation of the purity and quality of the wines.

The value of time

After distillation, the eaux-de-vie are stored in French oak barrels. This is where the ageing process begins, where the magic slowly takes place. After a short period in new barrels, the cognacs are transferred to old barrels for the long aging process. Every step in this process, from the selection of wood for the barrels to the toasting of the barrels, to the choice of cellar for ageing and the number of years of maturation, is crucial to developing the desired aromatic palette. At Maison Audry, we regularly exceed standard ageing requirements to achieve the silky mouthfeel and aromatic finesse for which we are renowned.