The Distillery is located in Salles d’Angles, within the residence of Jean-Paul Méry, and is a custom-made direct-fire Charentais pot still, with a capacity of just 20 hl. The production of cognac is strictly controlled, and true to an artisan cognac house, father and son, double-distill the wine to make the Eau-de-Vie de Cognac that will become Méry Melrose Cognac. As dedicated artisans, they use traditional methods perfected over generations. The Méry family are Brouilleurs du Cru, which means they distill their own wines. Cognac is always double-distilled and this produces a concentration of aromas, which are then aged, sometimes for decades, in French oak barrels. The distillation is a seasonal activity in Cognac, running from the end of the wine fermentation, after the autumn harvest, until the 31st March the following year. François, with the support of his father, honours his heritage and delivers consistently aromatic, clear, fruity Eau-de-Vie de Cognac which he then matures and blends in the family-cellars.
Next Generation Cognac Distiller…
The Craft of Distilling Cognac
The roots of cognac are the vines, and the craft of distilling cognac, begins by harvesting and pressing our organically grown Ugni Blanc, Colombard, and Folle Blanche grapes and fermenting them into a tart, fruity, low-alcohol wine using only indigenous yeast. We use the European Agriculture Biologique logo for our cognacs which are certified organic.
Copper Pot Still
The next stage, is the double-distillation of the wine on our copper pot still, as is traditional in Grande Champagne, our distillation includes the lees, which is the cloudy, flavorful residue left behind by wine fermentation, which gives the Eau-de-Vie de Cognac a richer mouth feel and deeper flavor as well as the potential to age for a very long time.
The wine needs to be distilled twice to make Eau-de-Vie de Cognac. During both distillations, only the heart of the run is collected, and the first and last parts are recycled — called the heads and the tails—into the next batch. It is the cellar master who decides where to cut the heads, heart, and tails by using a combination of smell, taste, measurement, experience, and intuition, allowing the possibility to respond to changes in the character of each wine and each vintage.
Once the double distillation of all the wine is complete, the Eau-de-Vie de Cognac is transferred into French oak barrels, of 300 to 400 litres. The Eau-de-Vie de Cognac is then aged for at least two years in our cellars before it can obtain the Cognac Appellation. The magical transformation of the Eau-de-Vie de Cognac takes place slowly within the aging cellars, where the aromas, perfume and amber colour evolve, mysteriously, discover our cellar…
Cognac VS Organic
Cognac VSOP Organic