Cognac

Cognac is a type of brandy, a spirit produced in the Cognac region of France. It is made from fermented grapes, typically the Ugni Blanc variety, which are then distilled twice in copper pot stills and aged in French oak barrels for at least two years.

Cognac is primarily used as a flavouring agent in food products due to its complex, rich, and fruity aroma and taste. It is often found in desserts such as Christmas puddings, cakes, and pies, where it adds depth and a distinct alcoholic warmth.

Cognac is not an additive and does not have an E-number. Its consumption in food is generally in small quantities, contributing flavour rather than significant nutritional value. The primary health consideration relates to its alcohol content. The UK Chief Medical Officers advise that to keep health risks from alcohol low, it is safest not to drink more than 14 units a week, spread over 3 or more days. If you choose to drink, drink no more than 14 units a week. The WHO has classified alcoholic beverages as carcinogenic to humans (Group 1).