A strict production process

Distillation is performed as from November and must be completed by March 31. Otard, however, has set a requirement for distillation immediately after the end of fermentation to guarantee a better quality for its eaux-de-vie. Thus, by the end of January the young eaux-de-vie are ready for ageing. The wine is distilled twice in a traditional, copper Charente pot-still.

Otard gives pride of place to distillation on the lees (including the natural yeasts contained in the wine) in order to obtain different aromas and a distinctive bouquet.