In the Cognac region the best brandies rest for 20 or 25 years, in wood. This, of course, makes them much more expensive, since the interest on the cost of producing the brandy must be reckoned and the great loss in volume taken into account. The result of this is that most of the brandies which go into commerce are kept only a few years, and thus do not have the superb qualities which the French themselves attach to the brandies consumed at home.

Composition

The following table shows the average composition of the various grades of brandy produced in the Cognac region - at least all of the grades which are entitled to be known by a special name. Of these grades the Grande fine Champagne is the best and the Bois a terroir is the least desirable.

Grande fine champagne

Grande champagne

Petite champagne

Bor-deries

Bona bois

Pint bois

Percent of alcohol..........

69.3

67.9

25.4

66.9

50.85

65.3

Percent of extract per liter.........

0.16

0.25

2.08*

0.05

2.58

0.16

Percent of fixed acids........

0.048

0.024

0.0252

0.024

0.0348

0.024

Grams per hectoliter of pure alcohol.

Acids

36.36

35.59

141.98

30.49

205.31

40.43

Aldehydes

9.26

14.81

35.86

13.08

49.99

9.75

Furfurol

2.10

2.74

1.59

1.73

1.26

1.76

Ethers

160.13

121.39

154.50

116.26

190.36

130.55

Higher alcohols

124.72

123.72

140.42

143.23

186.94

165.31

Total constituents other than alcohol.................................

312.57

296.25

474.35

304.79

633.86

347.80

* Mostly added sugar.