For KELT cognac, the wine is distilled with its noble Grande Champagne lees(rich in flavours) in an alambic still (massive fixed copper kettle seated in a square brick furnace). Wine is heated and passes as steam up into a condensing tube (the coil).It takes about 10 hours. Condensed by cooling to form a milky liquid with alcoholic strength of 27-30% of alcohol/volume after eliminating the first fractions (Heads) and the last ones (Tails).
Head which condenses first and Tail which condenses last are eliminated and only the “Heart” of the distillate is used. This is approximately 70% alcohol/volume. Colourless, very fruity and flowery infant Grande Champagne is produced.