Cognac — premium grape brandy distilled twice in copper pots, aged in French oak. From the Cognac region (Charente). Used in beurre blanc, sauces, flambé.
Where it comes from
Cognac, the double-distilled, oak-aged brandy of the Charente region around the French town of Cognac, has been a benchmark of fine spirits since the 17th century.
In the kitchen
Flambéed or simmered, it deepens sauces, pâtés and desserts; a splash lifts bisques and braises.
Across cuisines
Cognac is a type of brandy produced in the Cognac region of France, known for its complex flavors and aromas. It is used in cooking to deglaze pans, flavor sauces, and as a flambé ingredient. Cognac is aged in oak barrels, which contributes to its distinctive character.
