Since the birth of Cognac, the art of distillation has remained unchanged, still employing the ancient Charentais distillation method, named after the Charente region where Cognac is produced. This is a double distillation process, meaning the wine must be distilled twice. Many renowned spirits around the world, such as Scotch whisky and London gin, also use double distillation. The advantage of this method is that it increases the alcohol content while preserving the aroma of the spirit. After the Ugni Blanc grapes go through pneumatic pressing and temperature-controlled fermentation, they form a base wine. However, there is still a long way to go before this becomes the rich, aromatic 40-degree Koya Brandy. Distillation is the key step for extracting fruity and botanical aromas, acting as a filtration process that directly affects the quality and flavor of the brandy.

Koya Brandy has always adhered to the oldest Charentais distillation method. What makes it so special? The shape of the Charentais still is like an onion-shaped large pot connected to a swan neck, which is linked to a coiled tube, with an open flame underneath. The onion-shaped pot and condenser are connected by the swan neck, which turns into a coiled shape inside the condenser and goes through cold water to condense the alcohol vapor.

Characteristics of Charentais distillation: direct heating with an open flame, intermittent pot distillation; made from pure copper, which is resistant to acid, catalytic, and has excellent heat conduction; and the swan neck structure’s unique rectification effect.

Advantages of Charentais distillation include the smaller volume, which helps extract the heart of the spirit with better flavor concentration; the swan neck design at the top, which allows the condensed spirit vapor to naturally flow back into the still, increasing contact with the copper to purify the flavor; and promoting the enrichment and transformation of aromatic compounds, making the freshly distilled brandy full of aroma with complex layers and ensuring body strength.

Koya Brandy undergoes two rounds of distillation. The liquid obtained from the first distillation is called "brouillis," and the second distillation further refines it. The benefit of double distillation for brandy is that it enhances the quality and taste of the spirit. The first distillation removes impurities and undesirable flavors from the wine, while the second distillation further refines the purity and taste, yielding a higher alcohol content compared to single-distilled brandy. A successful distillation requires the distiller to continuously monitor and pay close attention to the alcohol content and quality of the spirit, demanding rich experience and skill.

Koya Brandy employs a 13-step process, discarding the head and tail to retain the heart of the spirit, extracting the aroma components from the base wine to the greatest extent. These components are enriched and transformed, producing over 500 aromatic compounds. The distilled brandy has an alcohol content ranging from 60% to 70% (v/v), which is then reduced through aging. As the alcohol evaporates, the alcohol level gradually decreases, ultimately transforming the original sweet and sour grape liquid into the rich 40-degree spirit in the glass. The Charentais distillation process is ancient and intricate yet irreplaceable. Distillation has strict limitations and requires a meticulous approach and patience, ultimately creating the precious "water of life."