Blending is perhaps the most important part of cognac-making. And each Roland Bru cognac is blended to precise, secret specifications, making it completely unique.

Cognacs from the four best crus, aged for various amounts of time in oak, have different flavours, aromas and personality. It is the role of the Master Blender to bring together these different eaux-de-vie, selecting the best of each, and blending them to produce a final cognac that will satisfy both the nose and the mouth. Like a painter on his palette, the Master Blender mixes and matches the different barrels to create his own symphony of flavours and aromas.

Our Master Blender always leaves behind a specific quantity for each lot he blends. He will use it to blend it with new lots of the same product. This will contribute to better guarantee the even quality of our cognacs year after year.

After blending, the cognac returns to our cellars to rest in large wooden casks for a minimum of six months, and up to eighteen or more for the higher qualities, to allow the flavours to truly blend together.

Our Master Blender, Philippe Fillon, has to intimately know each of our eaux-de-vie from the day they were distilled, to the day our final elixir is achieved. It is an art that has been learnt and passed on in the region from generation to generation.