Both cognac and whisky are spirits – but what’s the difference? All spirits are a type of alcohol made by distilling or macerating fermented fruits, grains, or other sources of sugar, but the two of the most popular spirits have completely different origins, processes, and tasting experiences.
Cognac vs. Whisky: Key Differences
They may look similar in a glass, but cognac and whisky offer entirely distinct experiences.
1. To start, the first difference between these popular spirits is their primary ingredients: cognac is made out of grapes, making it a type of fruit brandy, while whisky is made from a variety of grains, mainly barley, rye, corn, and wheat.
2. The next key difference is where they are produced: cognac is made from grapes exclusively grown in the small Cognac region of France, while whisky is made all around the world including in Scotland, Ireland, the United States, Canada, Japan, and France.
All these differences produce two very different spirits with distinct flavor profiles.
Understanding Cognac with Rémy Martin
A product of aromatically complex grapes, cognac captures and amplifies the nuances of its origins and terroir. For the past 300 years, the House of Rémy Martin has pursued a quest to capture the very quintessence of cognac to reveal the talents of nature and humankind. Cognac must be made according to strict requirements established under French law called an “Appellation d’Origine Contrôlée” (AOC or controlled designation of origin or in other terms Geographic Indication GI).
Cognac’s Exceptional Terroir
The unique aromatic richness of our House style is the result of several factors – first of which is we only make cognac classified as “Cognac Fine Champagne”. This official AOC applies only when the cognac is made from grapes grown in the two highly sought after crus of Petite Champagne and Grande Champagne, the premier cru of the Cognac region.
The chalky soils of these crus support ideal vine vigor and grape ripeness, material for wines of finesse, perfect for distilling.
Cognac’s Distilling Methods
In addition to the selection of these two crus, Rémy Martin employs traditional distillation methods on the lees in small copper pot stills, uses large grained oak barrels for the aging process, and benefits from the outstanding craftsmanship of the House’s Cellar Masters.
Cognac must be double distilled in copper pot stills then aged in oak barrels for a certain amount of time depending on its classification, from a minimum of 2 to 10 years or even more in the case of an Hors d’âge Cognac.
Whisky can be made in a variety of ways, with different styles following specific regional rules when it comes to distillation methods and aging minimums.
Cognac’s Ageing Process
Cognac is always aged at least two years in french oak casks and beyond our AOC, another important factor in understanding cognac is an official grading system that classifies cognac by minimum age, including: VS (Very Special), VSOP (Very Superior Old Pale) and XO (Extra Old).
Rémy Martin only produces VSOP & XO aging grades, but also special cognacs that embody the signature creativity of our Cellar Masters such as the 1738 Accord Royal.
Well-balanced, pure, elegant and smooth with a long finish
mark Rémy Martin’s signature style.
Understanding Whisky
Unlike cognac, which necessarily comes from a specific region of France and is strictly-defined and regulated, whisky can come from many places, be made from many raw materials, using many different methods, and result in very distinct characteristics and flavor profiles. A selection of the most popular whiskys includes:
Scotch Whisky
Scotch Whisky is the most common type of whisky produced worldwide. It is strictly regulated like Cognac, being distilled exclusively in Scotland from malted barley. The two most common styles of scotch are Single Malt and Blended, each with their own production requirements. The term “scotch” is another way to refer to Scottish Whisky, which is most commonly used in North America.
For example, Bruichladdich is a Scottish distillery on the isle of Islay, known for its experimental and diverse range of single malt whiskies. Bruichladdich spirits are known for their use of unpeated barley in a region famous for smoky whiskies, as well as their exploratory heavily peated spirits including Port Charlotte and Octomore.
Single Malt Scotch
Single Malt Scotch is made by a single distillery entirely out of malted barley, distilled in copper stills, then aged in oak barrels (also known as casks) for a minimum of 3 years. This produces a rich, velvety, and complex flavor profile, often reflecting which region of Scotland it was produced. For example, the Island of Islay produces peated whisky, using peat smoke to dry the barley and impart a distinctive, smoky flavor.
Blended Scotch
Blended Scotch is the most common type of Scotch, produced by blending Single Malt Whisky with other grain whiskies from corn, wheat, or other grains. This greater flexibility results in flavor profiles that vary by producer and can be somewhat milder or sweeter.
Whisky From Other Parts of the World
Ireland: Whiskey from Ireland also follows regional regulations, such as requiring it to be aged a minimum of 3 years in barrels. Irish Whiskey is typically smoother and lighter in taste, often triple-distilled for added purity.
Japan: Japanese whisky is particularly smooth and complex, combining Scottish methods with Japanese precision.
United States: Bourbon is a type of whiskey traditionally from Kentucky in the United States. It is made from a mash that must contain a majority of corn and aged in brand new, charred oak barrels. This gives Bourbon a sweet and robust flavor profile. Rye whiskey is another type of whiskey from the United States that must be made from a mash containing a majority of rye grains. This gives Rye a spicier, fruitier taste profile.
For all this diversity, it’s difficult to generalize whisky’s characteristics and flavor profiles. Whether enjoyed neat, on the rocks, or in a cocktail, whisky is a beloved, popular spirit that has captivated connoisseurs and casual drinkers alike for centuries.
What’s the difference between “whisky” and “whiskey”?
In general, it’s spelled “whiskey” with an “e” when produced in the United States or Ireland, and spelled “whisky” without an “e” when produced in Scotland, Canada, Japan or elsewhere.
Rémy Martin Cognac Alternatives to Whisky
For whisky connoisseurs curious about cognac, Rémy Martin has a collection of exciting alternatives to discover.
A perfect starting point for those new to cognac is Rémy Martin VSOP, a versatile, well-balanced, and multi-layered cognac that embodies the perfect harmony of powerful and elegant aromas. For a more distinctive flavor profile with spice notes that can easily appeal to rye lovers, Rémy Martin 1738 Accord Royal is particularly smooth and round.
For something most likely to appeal to malt whisky connoisseurs, Rémy Martin XO is a full-bodied, complex, and opulent, cognac made from a unique blend of many Grande and Petite Champagne eaux-de-vie aged at least 10 years.
FAQs: Cognac vs. Whisky
Cognac is renowned for its defining smoothness, while whiskys vary greatly depending on their style, maker, and production.
In general, it’s spelled “whiskey” with an “e” when produced in the United States or Ireland, and spelled “whisky” without an “e” when produced in Scotland, Canada, Japan or elsewhere.
Absolutely – cognac can be swapped in for whisky in common cocktail recipes. For example, Rémy Martin XO can bring a new dimension to a classic Old Fashioned or Mint Julep in place of rye or bourbon.
By definition, cognac is geographically limited, relies on a delicate raw material, and involves a long aging process. These parameters contribute to cognac’s average price being higher than grain-based spirits.
Generally, cognac is often considered to taste somewhat less strong than whisky. In terms of alcoholic content, with some exceptions for exclusive blends, cognac generally comes in at 40% ABV, as it is the mandatory minimum, but some can exceed this mark. Whiskys usually range between 40-50% ABV. For cask strength whiskys, they often go over 50% ABV.
Like Champagne, most cognacs and whiskys do not bear a vintage year of their production. Sometimes, producers will choose to give standout bottles a vintage under exceptional circumstances. This is different from Armagnac for example, where most of the bottles are of a specific vintage.
Absolutely – the tulip glass is the recommended shape to best enjoy tasting most spirits served neat. This specific form allows for a balanced nose, palate, and notes. At Rémy Martin, we recommend the ISO tasting glass, which is the professional choice and that of our own Cellar Master. This shape was scientifically designed with relatively high sides to allow for ample swirling and to release aromas, while the narrow opening helps to capture and focus them. Learn more about our favorite glasses for enjoying cognac.
No, cognac is never peated. Using peated smoke is a very specific practice that is only performed by a small number of whisky distilleries, especially in Scotland.
“Eau-de-vie” is the French term for any alcoholic spirit produced by distillation, and “assemblage” means a blend of multiple eaux de vie. Cognac is an assemblage, meaning Cellar Masters select and mix different eaux-de-vie in order to reproduce the same exact taste profile year after year no matter the variations in the harvest.
Final Words
While both cognac and whisky are aged spirits, they offer entirely distinct experiences stemming from their unique origins, production processes, aromas, and flavor profiles. For whisky lovers intrigued by the allure of cognac, Rémy Martin offers an enticing array of cognac expressions that serve as exciting alternatives to explore whether it’s neat, on the rocks, or in your favorite whisky cocktail.
