The region of Cognac in the South West of France near the Atlantic Ocean is where the white, sun- blessed land has a mild ocean climate that encourages optimum grape growth. It is the richness and complexity of the land that gives Conjure Cognac its characteristic aromas: smoothness, elegance, flowery notes, candied fruit and soft spices.

Conjure Cognac is made from Ugni Blanc grapes from blends that represent a variety of cognac regions including Grande Champagne, Petite Champagne and Borderie. After the grapes are pressed, the juice is left to ferment for two or three weeks, with the regions native's, wild yeasts converting the sugar into alcohol.

Conjure Cognac implements the traditional distillation process using small copper stills where the wine is distilled with its lees to capture all of its rich, fruity and complex aromas. A second 12-hour distillation called Broullis is performed to retain only the most essential and exceptional flavors. Our Master Distiller then selects the best eau-de-vie (water of life) to produce our exceptional cognac.

Once the finest eau-de- vie is selected, it is aged in Limousin oak casks and stored under perfect humidity conditions for three years. It is during the evaporation process called Angel's Share that the cognac interacts with the oak barrel and the air. The cognac is then transferred to large glass called bonbonnes, then stored for future blending. The maturation process is not the only criterion of excellence so our Master Distiller skillfully studies and identifies each eau-de-vie at the peak of its development to complete the perfect harmonious ensemble and blend of Conjure Cognac.

The unmistakable typeface and sensual, etched damask pattern relate the value of the experience inside the slim, sleek, tall and ultra-heavyweight glass bottle.