For a cognac producer "a tun" is not just a word. Cause in the depths
of an oak vessel happens the mysterious maturation of this drink that
cannot be seen with human eyes.
The grape spirit filled in a tun absorbs old energy of the wood, its aromas and inevitably changes its color.
And the longer the spirit remains in the tun the richer and more diverse
the aroma of the cognac is.
This process of transformation of pure grape spirit in the dark amber
yellow liquid is truly magical. The taste of the spirit changes in so
many ways and you may feel flowers and muscat, coffee and vanilla, fruit
and chocolate. This very magic of transformation gives us the bouquet
of aromas and long changing aftertaste of the cognac for which it is so
highly valued and loved.
The procedures and technologies of cognac production are strictly
regulated. Oak for tuns should grow on the territory of France. Here
they use oak from two French regions: Limousin and Troncais.
And now we are going to see the production process of an oak tun for cognac at the largest coopering - Seguin Moreau plant.