ニューヨーク・タイムズのインスタグラム(nytimes) - 11月11日 12時06分

Shivani Vora took a trip to France to learn more about Cognac. “I sip it with ice as an after-dinner digestif and imbibe with cocktails in which it is the primary liquor,” Shivani writes in @nytimestravel. “But, until I went to Cognac in southwest France last December, I didn’t know much about the brandy apart from that it’s made with white wine grapes, primarily a variety called Ugni Blanc, and that I liked its refined taste.” For a brandy to be called a Cognac, it must be produced in the Cognac region. The origins of Cognac go back to the 16th century when Dutch merchants came to the region to buy white wines. These delicate wines were hard to preserve over the long distances they had to travel, and to keep them from spoiling, French distillers heated the liquid in copper pots and then cooled it. Somehow, however, it was discovered that distilling the wine again and aging it in oak barrels — the reason for Cognac’s amber hue — created an enjoyable libation. Rodolphe Escher took this photo of oak casks of #Cognac at @lroyercognac’s warehouse. Visit the link in our profile to read more about tasting Cognac at the source.

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