Low wines

Low wines meaning in Cognac production

Low wines, also known as brouillis in French, represent the intermediate product of the first distillation in Cognac production. This cloudy, water-white alcoholic spirit contains approximately 30% alcohol by volume (ABV) and serves as the foundation for creating the renowned French brandy. The distillation process begins with fermented grape wine, typically from Ugni Blanc grapes, which undergoes heating in traditional copper pot stills called alambics charentais. During this initial distillation, the wine’s alcohol content is concentrated while impurities and water are partially separated, resulting in the characteristic turbid appearance of low wines. The process typically yields about 3 liters of low wines from every 10 liters of wine. This intermediate spirit retains many of the original wine’s flavor compounds and congeners, which contribute to Cognac’s complex aromatic profile. Low wines cannot be consumed directly due to their harsh taste and impurities. Instead, they must undergo a second distillation called la bonne chauffe, where they are refined into eau-de-vie at approximately 70% ABV. This double distillation method, mandated by Cognac regulations, ensures the final spirit achieves the smoothness and complexity that defines authentic Cognac brandy.