Cognac from Camus

Cognac is a French brandy made from white grapes and may only come from the Cognac region in France. It is double-distilled and then aged in oak barrels.

Armagnac comes from the Armagnac region, also in south-western France. Armagnac production began in the 14th century, making it the oldest brandy in France.

Like Cognac, Armagnac is made from white grapes, but here different grape varieties are often used, such as Folle Blanche, Colombard and Baco Blanc. The main difference is in the distillation process: Armagnac is distilled in a continuous distillation column, resulting in a richer and more complex eau-de-vie with a higher alcohol content. After distillation, Armagnac matures in oak barrels. Armagnac is thus distilled once unlike cognac which is distilled twice at a lower temperature and has a higher alcohol content.

Armagnac has a more robust and powerful flavour profile than Cognac, with pronounced notes of dried fruits, plums, vanilla, and leather. Due to the single distillation, it retains more of the original grape flavours.

Calvados originates from the region of Normandy in northern France. It has a long history dating back to the 16th century, and it is often considered a symbol of Norman culture.

Calvados is made from apples (and sometimes pears), unlike grapes for Cognac and Armagnac. The apples are pressed to make cider, which is then distilled. Distillation can take place once or twice, depending on the appellation. As with the other two drinks, the eau-de-vie then matures in oak barrels.

Calvados has a fresh and fruity character, with distinct apple and sometimes pear-like notes. After ageing, more complex flavours can develop, such as butterscotch, spices and nuts.

Brandy is the general collective name for cognac, armagnac and calvados, among others. All three are French spirits, but the main differences are seen geographically and in the use of raw materials.

Sherry is a fortified wine from southern Spain, more specifically around the city of Jerez de la Frontera in the region of Andalusia. The special feature of sherry is that wine alcohol is added during or after fermentation, increasing the alcohol content (usually around 15-20%) and also making the wine last longer.

There are different styles of sherry, each with its own character. Fino, for example, is light, dry and fresh (often with hints of almond and bread dough), while Oloroso is just richer, darker and nutty due to oxidative ageing. Amontillado is a bit in between: fresh under flor at first, then more complex through oxidation. On the sweet side, you have, for example, Pedro Ximénez (PX), an intensely sweet, syrupy sherry with flavours of sultanas and caramel.

Sherry is often underrated, but it is enormously versatile: from a fresh aperitif to a perfect companion with tapas, cheeses or even desserts. So it is not an "old people's drink", but just one of the most diverse and gourmet wine styles around.

Pineau des Charentes is a fortified wine from the Charente region in southwestern France, the same area known for its cognac production. It is not a wine in the traditional sense, but a mistelle-adrink made by mixing fresh grape juice with cognac. This combination stops fermentation, preserving the natural sweetness of the grape juice and giving the drink its distinctive sweet, rich and aromatic profile.

Pineau des Charentes is available in both white and red varieties. White Pineau is made from white grape varieties such as Ugni Blanc, Colombard and Folle Blanche, while the red variant derives its deep colour and fruity aromas from grapes such as Merlot and Cabernet Franc. It has a unique flavour that is not directly comparable to other drinks, but it does share characteristics with some well-known fortified wines:

• Port: Like port, Pineau is sweet and fortified, but Pineau tends to be lighter and fruitier.
• Sherry (Pedro Ximénez or Amontillado): White Pineau sometimes has the honeyed sweetness of PX sherry, but with a fresher touch.
• Madeira: Due to aging in oak, Pineau shares certain nutty and caramel-like notes with madeira.
• Muscat de Beaumes-de-Venise: For those who like sweet dessert wines with floral and fruity aromas, Pineau is an excellent alternative.

These are age indications for the youngest eau-de-vie in the blend. The older, the more complex and softer the flavour usually becomes.

• VS (Very Special): aged for a minimum of 2 years

• VSOP (Very Superior Old Pale): aged for a minimum of 4 years

• XO (Extra Old): aged for a minimum of 10 years (used to be 6 years)

These age designations are officially regulated by the appellation. This is not the case with rum, for example, in most cases.

Brandy is the general collective name for cognac, armagnac and calvados, among others. All three are French spirits, but the main differences are seen geographically and in the use of raw materials.

Cognac must come from the Cognac region and be made from specific grapes. Armagnac, in turn, comes from the Armagnac region in south-western France and is also made from grapes. Finally, Calvados comes from the Calvados region in Normandy and, unlike the other two, is made from apples and pears.

There are also differences in terms of distillation and maturation: Cognac uses double distillation in alambics, Armagnac a single continuous distillation, and Calvados can undergo both single and double distillation. Cognac and Calvados must be aged for a minimum of two years, while for Armagnac it is at least one year.

There are several ways to enjoy cognac. Traditionally, it is drunk at room temperature from a tulip-shaped glass such as a snifter. With an ice cube, the aromas become less heavy and even in cocktails, cognac is on the rise.

No, like most spirits, cognac also matures solely in the barrel. Once the cognac is bottled, the ageing also stops. So an old bottle of cognac does not automatically improve with age.

An opened bottle of cognac undergoes the same process as other spirits. Usually, you can keep an opened bottle for a very long time, up to several years. But cognac can also be subject to oxidation, a natural process that is started and intensified as soon as there is too much air/oxygen in the bottle in relation to the spirit. To avoid this, it is best to transfer the cognac into a smaller, airtight bottle or fill the bottle with marbles to reduce the proportion of air in the bottle. Never use glass decanters with glass stoppers, as these do not seal airtight and therefore do not prevent the oxidation process.

The main grape variety is Ugni Blanc. This is by far the most commonly used grape variety for cognac, and produces a fresh, acidic wine that is ideal for distilling. In addition, cognac can also be made from the Folle Blanche and Colombard grape varieties.

You can even buy cognac in supermarkets these days. But if you are looking for a good cognac, one that is tasty, qualitative and layered, then Drankenshop Broekmans is the place to be. In our range, you will find more than 200 different cognacs in all possible price categories, from a basic "everyday cognac" to the most exclusive eau-de-vie.