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For a distilled brandy to bear the name Cognac, an Appellation d'origine contrÃ´lÃ©e, its production methods must meet certain legal requirements. In particular, it must be made from specified grapes (see below), of which Ugni blanc, known locally as Saint-Emilion, is the one most widely used. The brandy must be twice distilled in copper pot stills and aged at least two years in French oak barrels from Limousin or TronÃ§ais. Cognac matures in the same way as whiskies and wine when aged in barrels, and most cognacs are aged considerably longer than the minimum legal requirement.