Interesting Facts about Conjak2 photos

Residents of the French town of Conjak were the first to notice the properties of alcohol that had been stored for a long time in oak barrels. One of the most noble alcoholic beverages was named after this village, and its production recipe is both simple and

complex at the same time. Grape juice is fermented, then distilled twice over an open flame in a distillation column. Interestingly, after the second distillation, only the middle portion of the alcohol is retained for use in making conjak. The alcohol is aged in oak barrels for at least two years. In the final step, a master blender combines conjak spirits of different ages to create a harmonious blend of depth and complexity of flavor. Conjak is popular among many people, but 80% of it is consumed in cocktails. Interestingly, conjak can help dilate blood vessels and relieve headaches. Regular consumption of about 15 ml per day can protect against heart diseases.

The alcohol used for conjak is made from specific grape varieties: Fol Blanche, Colombard, and Unie Blanche—about 98% of conjak is produced from this last variety. In addition, the grapes are grown in six different regions, which also affects the flavor. Interestingly, until 1909, France had a law stipulating that only alcohol produced from these specific regions could be called “conjak.” During maturation, approximately 3% to 7% of the total volume of conjak evaporates, and it is these evaporations that cause mold to grow on the walls of cellars.