Cognac originates from the Cognac region, located just north of Bordeaux. The soil in this area is characterized by chalkiness, and it is here that the production incorporates the Saint-Emilion, Folle Blanche, and Colombard grape varieties. The distillation process involves the use of copper pot stills, resulting in a product with 140 proof, ready to undergo aging in Limousin or Troncais oak barrels.

The classifications of Cognac aging are as follows:

V.S. (Very Superior): Requires a minimum of 2 ½ years of maturation in wooden barrels. Typically, these Cognacs have an aging period of under 5 years.

V.S.O.P. (Very Superior Old Pale): Aged in wood for a minimum of 4 ½ years, with an average aging duration falling between 5 to 10 years.

Napoleon: This designation is assigned to Cognac that surpasses the aging of V.S.O.P., generally ranging from 7 to 15 years.

X.O. (Extra Old): Mandates a minimum aging period of 6 ½ years, with the aging process commonly extending beyond 20 years.