Wine & Spirit Education Trust (WSET) Level 2 Award in Spirits Practice Exam

Cognac must be matured in oak barrels for a minimum of two years to legally be classified as such. This maturation process is essential for the development of the spirit’s flavors and characteristics, as it allows the spirit to interact with the wood and undergo chemical changes. During this period, the cognac acquires complexity and depth, as the wood contributes various compounds that enhance the aroma and taste.

In comparison, other options suggest shorter maturation periods, which do not meet the legal requirements set forth for the production of Cognac in the Cognac region of France. These shorter periods would not allow sufficient time for the spirit to achieve the quality expected of Cognac, making the two-year maturation the correct and necessary timeframe.