Here at Forgeron, our cellars follow the ambient temperature, neither too humid nor too hot, taking advantage of the coolness of the old stone buildings. In terms of aromas, the dry cellar dries the eau-de-vie and gives it character, whereas the wet cellar makes the drinks round and mellow. It is also said that a dry cellar evaporates the volume but less the alcohol, whereas a wet cellar evaporates the alcohol but less the volume. Compared to the temperature, it is not uncommon to find in the rum regions an evaporation of around 8% of the volume per year. The difference in loss can be explained in particular by the temperature of the cellars and their humidity. In addition to the general volume of the brandy, the angels also take pure alcohol, rarely more than 0.5% per year.Įach year, each barrel loses 2 to 6% of its volume. The only solution to avoid this evaporation would be to place the eau-de-vie in an airtight container, such as stainless steel, but the qualitative exchange with the wood would therefore not exist. This volume simply leaves the barrel by evaporation, through the staves or through the bung. By allowing the alcohol to age, you allow it to develop new aromas but also to acquire a darker colour, absorbing in particular the tannins from the wood and oxidising little by little with the air in the cellar.Ĭoming back to the angels’ share, each year of ageing, cognac loses up to 6% of its volume (usually 2/3%). The principle of ageing spirits (in barrels of course!) is to allow the precious beverage to improve through the exchange between the alcohol and the wood in the barrel. The Angels’ share is the sweet name given to the natural evaporation of eaux-de-vie.