cognac
noun/ˈkɒn.jæk/ · /ˈkəʊn.jæk/
Etymology Borrowed from French cognac, from Cognac, a city in France, from Medieval Latin Comniacum, from the name Cominius + Gallo-Roman suffix -acum, from Proto-Celtic *-ākom.
1
A brandy distilled from white wine in the region around Cognac in France.
- Major manufacturers add a small proportion of caramel to color their cognacs.
- Cognac, with the addition of a little paprika and the yolk of an egg, is considered an effective aphrodisiac aid.1961, Harry E. Wedeck, Dictionary of Aphrodisiacs, New York: The Citadel Press, page 156:
2 more examples
- We’d have a script meeting for the next day’s shooting that lasted until two in the morning, and he’d be up again at six for a breakfast meeting. I survived on cognac. I have no idea how he did it.2012, Pete Townshend, Who I Am, HarperCollins, →ISBN, page 265:
- David Mason, Beverage and Bar Manager at St. Regis, describes the complex aromas and layered palate of the cognac thus: “It’s kind of autumn flavors. Really nutty, almondy – kind of fig, plum, dried fruits. But it finishes off really smoothly but with a little bit of tobacco leaf.”2016 December 16, Peter Shadbolt, “What does a $22,000 cognac actually taste like?”, in CNN:
- Derived terms
- cognac glass
- Related terms
- Armagnac