Every drop that goes into a bottle of Courvoisier is a collective effort. From vinegrowers to distillers, our close-knit community of artisans in Jarnac, France play an essential role in making us the most awarded cognac house.

Proudly Obsessive

If you want it done perfectly do it yourself

Courvoisier takes great care of the quality delivered at each stage of the making process. We are working very closely with our partners, offering technical support and guidance with regards of both wine making and distillation process. We nurture close relationships with over 800 vine growers to ensure the grapes used are the finest in the Cognac region.

Our master blender personally selects the 200-year-old oak trees our skilled team of coopers use to hand make our barrels. It’s the only way to guarantee they’re worthy of these exquisite grapes.

Growing
Commit when others compromise.

Cognac can only be produced from Colombard, Folle Blanche or Ugni Blanc grapes and there are six legally recognized “crus” or areas in the Cognac region where these grapes may be grown. However, Courvoisier mainly works with the finest four: Grande Champagne, Petite Champagne, Borderies and Fins Bois.

The grapes are harvested at their peak, at the end of the summer. Once pressed by the vine growers, the juices are allowed to naturally ferment over seven days, transforming the grape sugars into wine.

Distilling
No vision is too big when no detail is too small.

The wine is double distilled in an intense process unique to cognac. It takes place from the end of the harvest, when all the grape juice has fermented and turned into wine until the 31st of March, by law. To ensure the finest quality, Courvoisier recommends the use of traditional 25 hectoliters alambics from the first stage of distillation.

We are one of the few cognac houses to distill “on the lees,” a specific and more involved technique which requires keeping the yeast residue.

The final product is separated into three parts: the head, the heart and the tails. Only the clear and pure liquid from the heart is used to craft Courvoisier. This distilled spirit or “eau-de-vie” is ready for aging.

Aging
Handcrafted Barrels

In our cellars, the precious eaux-de-vie are aged in barrels handcrafted with oak trees directly selected by Courvoisier in specific forests. They provide us with qualities of wood necessary to achieve our Courvoisier house style.

Once the oak staves are cut, the wood is dried naturally for three years by the master coopers. Once the barrels are completed, they are filled with the eaux-de-vie and the ageing process begins.

All cognac must be aged for a minimum of two and a half years, growing increasingly more complex and smooth the older it gets.

Blending
No vision is too big when no detail is too small.

The wine is double distilled in an intense process unique to cognac. It takes place 24 hours a day and only from November to March only. To ensure the finest quality, Courvoisier recommends the use of traditional 25 hectoliters alambics from the first stage of distillation.

We are one of the few cognac houses to distill “on the lees,” a specific and more involved technique which requires keeping the yeast residue.

The final product is separated into three parts: the head, the heart and the tails. Only the clear and pure liquid from the heart is used to craft Courvoisier. This distilled spirit or “eau-de-vie” is ready for aging.