Cognac is a world-renowned French brandy made under strict regulations in the Cognac region of western France, distilled exclusively from white grapes—primarily Ugni Blanc—and aged in French oak barrels. To qualify as Cognac, the spirit must be double distilled in traditional copper pot stills and aged for a minimum of two years, though many Cognacs age much longer, developing layers of flavor over time. The aging classifications are important to know: VS (Very Special) indicates at least 2 years of aging, VSOP (Very Superior Old Pale) requires 4 years, and XO (Extra Old) means a minimum of 10 years in barrel. Cognac is prized for its aromatic complexity, with notes ranging from floral and citrus in younger expressions to dried fruit, vanilla, spice, and leather in older ones. Major houses like Hennessy, Rémy Martin, Martell, and Courvoisier dominate global exports, but small producers also offer nuanced, terroir-driven expressions. For new enthusiasts, understanding Cognac is key to appreciating the craftsmanship behind fine aged spirits and the importance of terroir, distillation, and time in flavor development.