french brandy from Cognac region

[french brandy]

Bonjour,

we produce french brandyin the Cognac region.

We look for to develop our activities out of European countries.

Mainly, we produce brandy of 1 to 7 years, and in a small quantities untill 15 years.

We export in east countries by tank road, tank contenair, or contenair 20' with plastic drum.

We produce a vodka and an organic vodka.

Don't hesitate to contact us.

With my best regards

Bertrand

[porter]

Interesting question here......According to TTB it's only cognac when produced in that region. However, if bulk purchase was made of the raw, unaged, product, could it be aged here in the US and still labeled as Cognac? Many of the cognacs are aged in US barrels anyway.

Might make for great marketing if so.

[Gwydion Stone]

According to 27 CFR 5.225, it only has to be distilled in that region; no mention of where it has to be for the two years on oak.

(d) Class 4; brandy. "Brandy" is an alcoholic distillate from the fermented juice, mash, or wine of fruit, or from the residue thereof, produced at less than 190° proof in such manner that the distillate possesses the taste, aroma, and characteristics generally attributed to the product, and bottled at not less than 80° proof. Brandy, or mixtures thereof, not conforming to any of the standards in paragraphs (d) (1) through (8) of this section shall be designated as "brandy", and such designation shall be immediately followed by a truthful and adequate statement of composition.

(1) "Fruit brandy" is brandy distilled solely from the fermented juice or mash of whole, sound, ripe fruit, or from standard grape, citrus, or other fruit wine, with or without the addition of not more than 20 percent by weight of the pomace of such juice or wine, or 30 percent by volume of the lees of such wine, or both (calculated prior to the addition of water to facilitate fermentation or distillation). Fruit brandy shall include mixtures of such brandy with not more than 30 percent (calculated on a proof gallon basis) of lees brandy. Fruit brandy, derived from grapes, shall be designated as "grape brandy" or "brandy", except that in the case of brandy (other than neutral brandy, pomace brandy, marc brandy or grappa brandy) distilled from the fermented juice, mash, or wine of grapes, or the residue thereof, which has been stored in oak containers for less than 2 years, the statement of class and type shall be immediately preceded, in the same size and kind of type, by the word "immature". Fruit brandy, other than grape brandy, derived from one variety of fruit, shall be designated by the word "brandy" qualified by the name of such fruit (for example, "peach brandy"), except that "apple brandy" may be designated "applejack". Fruit brandy derived from more than one variety of fruit shall be designated as "fruit brandy" qualified by a truthful and adequate statement of composition.

(2) "Cognac", or "Cognac (grape) brandy", is grape brandy distilled in the Cognac region of France, which is entitled to be so designated by the laws and regulations of the French Government.

[porter]

"(2) "Cognac", or "Cognac (grape) brandy", is grape brandy distilled in the Cognac region of France, which is entitled to be so designated by the laws and regulations of the French Government."

That last little bit, 'designated by the laws....French Government" may be the sticky point.

Anyone know what their laws state for location of aging? It would be the deciding factor.

[cowdery]

"(2) "Cognac", or "Cognac (grape) brandy", is grape brandy distilled in the Cognac region of France, which is entitled to be so designated by the laws and regulations of the French Government."

That last little bit, 'designated by the laws....French Government" may be the sticky point.

Anyone know what their laws state for location of aging? It would be the deciding factor.

That is the sticking point. They require a minimum two years of aging, there. They also require Ugni Blanc, Folle Blanche, or Colombard grapes.