Our Craft
Learn more about our proud craftsmanship
BLENDING
The nose of our master blender plays an important role in the making of our cognacs. Following the previous master blender, he oversees our stock of casks of cognac from different crus and of different ages to keep track of and to choose from when seeking perfection in our products. For instance, if he feels that the sensation of vanilla in his latest VSOP blend is a little low, he might track down an old cask containing a certain 15 year old Petite Champagne Cognac that he knows has a distinct tone of vanilla and use this to balance his VSOP blend perfectly.
DISTILLATION
As a true house of Cognac, we take care of the distillation process ourselves. Even our master blender used to work in the distillery, so today he is blending cognacs that he distilled in his younger days. The distillation season begins on November 1st and continues, day and night, until March 31st. Cognac is distilled twice, ensuring a product of the highest quality. The first heating produces brouillis, a distillate containing around 25-30% alc/vol. The second heating produces eau de vie (water of life) at an alcohol level of approximately 72%. The fresh distillate is then drawn off and placed in oak casks for maturation and the entire season’s production is set to be aged 0 years.
GRAPES
By owning 40 hectars of vineyards we are in control of the entire process from grape to bottle. The grapes are harvested at the beginning of October every year and last about a week. A very busy week, we must add. The honourable title of Cognac may only be used for distilled wine produced within a particular district. This district is further divided into six different areas known as ‘Crus’: Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires. The Braastad vineyards are within Grande Champagne and Fins Bois.
AGEING
In our dark, damp warehouse by the river Charente, thousands upon thousands of casks are maturing, many of them stored by our grandfather Sverre Braastad himself. This helps us ensure quality and taste-consistency. As the cognac interacts with the oak barrel and the air, it evaporates at the rate of about three percent each year, slowly losing both alcohol and water. After 7-8 years of maturing, major changes occur: The cognac softens, the vanilla aromas start to dominate and the wooden taste in the liquor diminishes. The cognac is gaining greater complexity. The continuing process of maturation gives the cognac a more rancio character. This is a type of oxidised aroma adored by connoisseurs of cognac.