Cognac has a very rich tradition and is protected since 1936 by an AOC. Every stage of its production is covered by strict specifications provided by the Bureau national interprofessionnel du cognac (BNIC). However, each producer has its peculiarities and Merlet is of course no exception to the rule.

The mastery of the production chain, from wine to ageing and, of course, distillation is one of Merlet’s specific traits. This global expertise allows Gilles Merlet and his sons to guarantee the quality of all the components of their cognacs while giving them a unique twist, the family's.

1. Vines and wines

Merlet owns a family vineyard, located in Saint-Sauvant and Chérac, on two of the six AOC ‘crus’: borderies and fins bois. Merlet also buys wine from winemakers who share the same philosophy to procure stocks from other ‘crus’. This control of the raw material is crucial for the Merlet family. If a wine has defaults, the distillation needs to be tighter, with more cuts, to get rid of them. Conversely, the better the wine, the wider the cuts so one gets an eau-de-vie with a lot of personality. The cognac appellation area, where grapes can be grown, is clearly defined. Five grape varieties are permitted, but Ugni blanc is the most common. The wine is low in alcohol and acidic, ideal for distillation.

For more details on the 'crus', click here For more details on vines and cognac click here

2. Distillation

Distillation has long been the core business of the Merlet family, and the diversification of its activities has not diminished the importance of this crucial stage in the production of the range. Historically, Merlet exclusively distilled Fins Bois. Today, this ‘cru’ remains at the heart of their business and their cognacs, but the family also distills other wines. Because they can control the quality of their wines, the Merlets have chosen a more open distillation to obtain more aromatic components in eaux-de-vie full of character. At Merlet, the wine is partially distilled on lees. This is more difficult, but the family’s know-how allows it, and it produces eaux-de-vie with more body that can stand longer ageing, while respecting the characteristics of the base wine. The eaux-de-vie not intended to be aged long will contain little to no lees, while the oldest cognacs will exclusively come from distillation on lees. Distillation is a technical process that takes many hours and requires the expert hand of the distiller. He is the one who is able to make the choices and the cuts that will result in a complex eau-de-vie, full of potential. The expertise of the Merlet family is recognized since 1850. The distillation of cognac can only be made in Charentais still, with a two-steps (repasse) method. The base wine is about 10% vol and the eau-de-vie is about 70% vol. Distillation allows a concentration of the alcohol and aromas, but also filters impurities through cuts.

For more details on the cognac's distillation Click here

3.Ageing

In the unique conditions of their cellars, eaux-de-vie age in oak barrels where they will acquire their noble characteristics. A constant negotiation between porous wood and oxygen, ageing is a particularly sensitive stage. A cognac has to age for a minimum of two years. The Merlet family sticks to a constant philosophy: respect for the terroir and the fruit. For their cognacs, it means a respect of the character of the eau-de-vie beyond ageing. The Merlets look for a fruity cognac, in which neither wood nor sugar take centre stage. To do this, Merlet uses relatively few new oak barrels, because they impart too much woodiness. The Merlet VS cognac is only blended from eaux-de-vie blended in old barrels. In addition, the family works with barrels of different origins in order to keep its own personality.

For more details on the ageingClick here

4.Blending

It is during the blending process that the cellar master selects the eaux-de-vie that will shape the different cognacs of the range. For each cognac, a selection of ‘crus’, age and type of barrels must be made. It’s a very complex process and Gilles Merlet, assisted by his son, calls on his expertise and intuitions to produce cognacs with an authentically Merlet profile. The experience gained through the other activities of the family allows Merlet greater creative freedom for this step of the production process. The family philosophy of course informs the decision. Once more, it’s all about respecting the characteristics of the product, starting with the natural colour of the cognacs – few new barrels mean a clearer cognac.

For more details on the blending Click here