Brandy Production Process
Because of its long aging process, brandy is known as the “water of life.” The cellars where it is stored are revered as “heaven.” During aging, about 5% evaporates each year through the barrel walls. After more than six years of maturation in oak casks, the remaining portion is hailed as “the aristocrat of spirits.” The French affectionately call it “the angel left behind on Earth.”
Selected Litchi Juice Extraction
Low-Temperature Controlled Fermentation
Charentais Double Distillation
Oak Barrel Cellar Aging
Production Process · Standards for Liquor-Filled
How Rare Is Litchi Brandy, This “Water of Life”?
Renowned international wine critic Nicholas Faith described in his book Cognac: The Story of the World’s Greatest Brandy:
“Distillation itself is a fascinating process. Yet each yield is pitifully small—out of 2,500 liters of base wine, Hennessy extracts only 68 liters of distillate, while Martell gets 72 liters.”
We, too, extract only the heart of the spirit.
After distillation, the brandy must be aged in oak barrels, where it undergoes maturation. Due to evaporation, about 5% is lost each year. Over a 6-year aging period, at least 30% of the original volume is lost—not including losses from other production steps.
