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Cognac (pronounced /ˈkɒnjæk/ KON-yak), named after the town of Cognac in France, is a famous variety of brandy. It is produced in the wine-growing region surrounding the town from which it takes its name.

According to French Law, to bear the name Cognac, the production methods for the distilled brandy must meet defined legal requirements, ensuring strict conformity with a 300-year old production process. It must be made from certain grapes (see below); of these, Ugni Blanc, known locally as Saint-Emilion, is the most widely-used variety today. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais.
According to French Law, to bear the name Cognac, the production methods for the distilled brandy must meet defined legal requirements, ensuring strict conformity with a 300-year old production process. It must be made from certain grapes (see below); of these, Ugni Blanc, known locally as Saint-Emilion, is the most widely-used variety today. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels from Limousin or Tronçais.
Brandy is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are coloured with caramel colouring to imitate the effect of such aging.