The base wine (termed vin de chaudière in Cognac production) is fermented over indigenous yeasts and distilled over open fires in a 20-hl still. In this cuvée, both the gross lies and the fine lees (hence “double lies”) are uniquely used in both the distillation process and the aging process. Both types of lees are present in the vin de Chaudière when it is distilled and are reintroduced into the barrels in which the Cognac is aged. This Cognac contains 200mg of esters /L means three times more than usual. This result is obtained thanks to the Maillard reaction produced when the lees are heated above 140°C.