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For LOUIS XIII, distillation is a unique savoir-faire that’s been handed down from one generation to the next to meet the excellence of the House. The master distiller of LOUIS XIII knows how to search for all the subtle scents in the wine during each crucial stage of heating, and how to preserve the unlimited aromatic power of the grapes while revealing the finesse and richness of each aroma. The Cellar Master Baptiste Loiseau selects the best eaux-de-vie with exceptional aging potential and a structure that expresses itself over time.
WHY IS IT DISTILLED TWICE?
Double distillation is required by law. Some distillers during this process separate the wine from the lees, but for LOUIS XIII, it is distilled twice on the lees to capture all its unique aromas. During the first distillation, the wine and its lees are placed in a copper boiler to obtain a “brouillis”. Then, during the second distillation, the most extraordinary revelations emanate from the exit of the still: the “heart of the heat” is revealed, the essence of what will become a LOUIS XIII cognac.
SELECTION AND AGING
Every year, between January and March, our Cellar Master and the experts of the House taste several samples of eaux-de-vie. Only a dozen of these fiery liquids will be selected to slowly age in our tierçons – the traditional Limousin- type oak casks where the alchemy takes place. It is a crucial moment, a delicate act that epitomizes the mission of the Cellar Master. Today, Cellar Master Baptiste Loiseau is setting aside our finest eaux-de-vie as a legacy to his successors for the coming century.