Cognac

Cognac is a town in France, but mostly this name is known for drink named after this town. It's produced in wine growing region surrounding in the French Departments of Charente and Charente - Maritime.
The region authorised to produce cognac is divided into six zones.
Cognac producing regions should not be confused with the northeasten region of Champagne, altrough they do share a common etymology - both being derivations of a French therm of chalky soil.

Cognac is a type of brandy, after the distillation and during the aging process, is also called eau de vie. It is produced by doubly distilling white wines produced in any of the designated growing regions.

The white wine used in making cognac is very dry, acidic and thin. Though it has been characterized as undrinkable, it is excellent for distillation and aging. It may be made only from  a strict list of grape varieties.

After the grapes are pressed, the juice is left to ferment for two or three weeks. At this point, the resulting wine is about 8% alcohol.

The age of the cognac is calculated as that of the youngest component used in the blend. The blend is usually of different ages and from different local areas.

According to the interprofessional French institution BNIC, the official quality grades of cognac are following:
V.S. ( very superior ) or three stars - designates a blend in which the youngest brandy has been stored for at least two years in cask.
V.S.O.P. ( very superior old pale ) designates a blend in which the youngest brandy is stored for at least four years in a cask, but the average wood age is much greater.
XO ( extra old ) designates a blend in which the youngest brandy is stored for at least six years but on average for upwards of 20 years.

The names of the grades are in English because the historical cognac trade, significantly involved the British.