Research Paper on:
The importance of cognac

Unformatted Sample Text from the Research Paper:
Liqueur des Anges, and the Elixir of the Gods. All of which indicate the delectable and exquisite taste of a well blended, amber coloured, cognac. Cognac is a blend  of brandies, made with a double distillation process, made only from he fruit local to the area it originate (Hine, 2002). By definition Cognac has to be aged for  at least two and a half years, and the quality is strictly rated (Hine, 2002). The history of the drink is interesting, and through looking at history we can  also see how it has evolved from a long wine making tradition. There has been wine grown in this area of centuries, even recorded in Roman times when the wine  would then be distilled into a local speciality, an eau-de-vie in stills that were installed by Dutch traders in the beginning of the seventeenth century. This was also known to  the Dutch traders as Brandywijn, literally translated this means burnt wine, and may be a reference to the deep amber burnt colour of the finished product (Anonymous, 2002).  However, this drink was not cognac as we know it. This developed, as an evolution from the earlier days. Here the brandy that was shipped was young, and when it  was transported to the export country it was in the original barrels, and was then matured at the destination. The concept of selling the product already matured had not yet  been conceived. The modern equivalent of this today is known as an early landed Cognac. The idea of bottling the Cognac and selling it already aged occurred around about  1850 (Anonymous, 2002). However, the cognac then was different not only in terms of aging and transportation, but also due to a change in the grape varieties that