Ninety-seven percent of cognac is exported out of France, and more of that brandy comes to the United States than any other country. No surprise, then, that a historic cognac maker like Courvoisier sends its master blender on a whirlwind tour of the States each year.
That’s how we found ourselves sitting at a downtown Washington, D.C. restaurant earlier this summer with Patrice Pinet, who has been at Courvoisier for 29 years, the last eight of them as master blender.
Over tasting glasses of brandy, he walked us through the entire cognac-making process, which we present here in data-heavy format. Click to enlarge the graphic.
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