What is the two-stage process of Cognac production known as?

The two-stage process of Cognac production is correctly referred to as double distillation. This method is essential to achieving the desired flavor profile and alcohol content that characterizes Cognac.

In this process, the fermented grape must is heated in a pot still. The resulting vapor is collected and then distilled a second time. This dual distillation allows for the separation of various components in the wine, enhancing the complexity and quality of the final product. The first distillation captures the initial alcohol (known as the "brouillis") and the second distillation refines this further into the higher-quality eau-de-vie, which will age into Cognac.

While the term "repasse" can refer to a style of double distillation used in some contexts, the broader and more commonly recognized term for the method as a whole in Cognac production is double distillation. Therefore, understanding this terminology is crucial for anyone involved in the spirits industry or studying for the Certified Specialist of Spirits exam.