How must Cognac be distilled?

Cognac must be distilled in a specific manner to meet the regulations set by the Appellation d'Origine Contrôlée (AOC). The requirement for Cognac is double distillation in a pot still, which is essential for developing its complex flavors and aromas. The first distillation produces a liquid called "brouillis," which has a higher alcohol content than wine but is not yet a finished spirit. The second distillation refines the spirit further, concentrating the flavors and increasing the alcohol content to the required level for Cognac.

Using a pot still, as mandated, allows for a more nuanced and textured spirit, as it provides better control over the distillation process compared to column stills. This traditional method is integral to the character of Cognac, highlighting the importance of craftsmanship in its production.

In contrast, single distillation would not achieve the necessary concentration of flavors or alcohol, while triple distillation is not a part of the traditional Cognac-making process and would alter its intended profile. Additionally, column stills are commonly used for other spirits, but they do not align with the traditional methods required for Cognac.