What do they call the second stage of the Cognac production process?

The second stage of the Cognac production process is known as "Bonne chauffe," which refers specifically to the main distillation phase where the wine is heated to separate the alcohol from the water and other components. This stage follows "Premiere chauffe," the initial distillation that begins the process, but it is the Bonne chauffe that refines the spirit into a higher proof liquor, producing the quality desired for Cognac.

During Bonne chauffe, the alambic still (a traditional pot still used in Cognac production) works to concentrate the alcohol, allowing the distiller to extract the heart of the distillation, which contains the most desirable flavors and aromas. This process is crucial as it helps determine the final character and quality of the Cognac.

The term "repasse" refers to the process of conducting a second distillation, and while distillation itself is part of the overall production process, it is not the specific term referring to the second stage after the initial distillation. Thus, recognizing Bonne chauffe is essential in understanding the key stages of producing Cognac.