Aging process

Maturing, or the virtues of patience

The fresh “Eau de Vie” is collected from the still and aged in small oak barrels kept in seven different aging cellars - some dry, some humid - at Logis d'Angeac.

The thick limestone walls, specific location of the cellars and type of floor (earthen floor in the humid cellars; cement in the dry cellars) all help to ensure the necessary coolness and moisture needed to maintain constant humidity for perfect aging.

During the aging process, Pierre Ferrand cognacs spend time in various types of cask, of different ages and “toasted” to different levels, in order to avoid excessive bitterness caused by exaggerated tannins or oak.

The properties of each cask contribute to the important exchange that occurs during aging between the cognac the air and the wood.

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