Brandy

The Ageing Process

The different eaux-de-vie are then put in oak barrels…

This long time spent ageing in wood will reveal the qualities of each eau-de-vie, rounding it out and enriching it.

The French cooperages have strict rules for oak, needing to come from either “sessile” Tronçais Oak, or from “pédonculé” Limousin Oak. The quality of the wood will affect the extraction of tannins and vanillin.

The freshness of the cellar allows slow and harmonious ageing of the brandy.

The quality of the oak extraction depends on the tannins and vanillin. The freshness of the cellar allow for slow and harmonious ageing of the brandy.