Cognac is made by the method of double distillation or methode a repasse. It’s is also sometimes called distillation Charentaise. First the wine is distilled to obtain a distillate of 30 ABV, called brouillis. Then a second distillation follows, resulting in an eau-de-vie of approximately 70 ABV.

Wine is distilled: the first distillation yields brouillis, the second distillation yields eau-de-vie.