The Cognac Daniel Bouju is produced in Grande Champagne. When the alcoholic fermentation is done, the white wine needs to be distillated. During the long months in wnter , day and night, the distillery is running.
The non-filtered wine is distillated with its lees in the boiler. The heat of the fireplace brings the wine to a boil. Alcoholic steam are released. When they enter in contact with the cold, they condense and are called « brouillis ».
This « brouillis » collected after the first heat go back in the boiler for another distillation.This other heat is really delicate and it is needed to be attentive.
First, it is necessary to eliminate the first imperfect condensed steam : « les têtes », and then the last : « les queues », to keep the best aromatic « Le cœur »
The Cognac Daniel Bouju is now one of the best thanks to this devotion to respect the traditional method. This ancestral savoir-faire, makes this eau de vie unique with a great delicacy.
Then it’s aged in cask for 5 to 30 years depending on the cognac.
François Bouju is now the head of the farm.
The cognac Daniel Bouju are produced in Grande Champagne!!
