European Stars And Stripes (Newspaper) - November 16, 1945, Darmstadt, Hesse                                Georg Meyers Yanic staff Cognac name of this town is this is where the stuff comes and As any barfly from Berlin to Brussels will inform unless it does come from an me of Cognac and simulated Cognac that americans have tossed Down m Europe since hhourplus5 were placed Stem to Stem there would be enough full bodied Aro Matte Topaz coloured alcoholic liquid to float a this statistic should make the people of the town of Cognac very they wow like nothing More than to float several troops lips in at the prevailing Tariff per the next Best thing would be for those americans to whom nightly Cognac transfusions be come to vanquish boredom and to carry the Cognac habit Back to the and continue to Over american for Only in this Way will the citizens of Cognac realize that the american infatuation with Cognac is not just one of those Man far from lonely and brooding for Smoky scotch and tangy giving his affection to any Amber Jolt that pleased him for the eve Ning and made him hate himself in the the people of the Heads of the great houses like Hine and the other big names in fancy to peasants like Louis the grape grower on the Hillside overlooking the town and the River sincerely Hope that the affair of the americans and Cognac will not turn out to be a wartime that is because the storage Sheds Cognac were Seldom Fuller than they Are right and the soonest possible reopening of commercial shipping will Delight the it is As the local captains of Industry As sure that the people of Cognac were the victims of singular harshness during the War and the German domination there is scarcely an Industrial group in All of France that weathered those bad years with less annoyance than the the distillers and the blenders of Cognac in the Region of the River that is admitted by a Man like Mau Rice for 200 years his family has blended Cognac for connoisseurs in the far Cor ners of the and now he and his Brothers Michel and Andre Are carrying on the Martell the germans were a to be and like the were eager to drink up All the Cognac in for that reason the manufacture of Cognac was but Tri tingly interfered which was since Cognac is a business for the older the men too worn and set in their ways to be taken As of 350 men employed by the House of for Only six were dragged away for the army or perhaps slave the demanding Cognac to drink and paying unquestionably with francs stolen from the Bank of were Stupicic palates dulled by Bourgeois Beer were scarcely sensitive to the qualities that make the the stuff is Mellow chiefly Bec Owse occupation troops were too dumb to smell out private stocks of Avo the cagey Chare Tais stashed away to Ripen in charred Oak magnificent by being Clever one could satisfy the germans with inferior leaving the Good Cognac to Ripen in their casks of Limousin As Maurice Martell pointed there is now at least 12 percent More Cognac available for Export than in even with the germans there were forever and it required the utmost in French ingenuity in order not to let the fires die under the but such a Sharp Young executive As Michel for let nothing stand in his Way in the seasonal production of germans or no Michel Camus is some where under 40 and the firecracker of the Cognac As anyone in his Home town will his methods seem so modern As perhaps to be out of place in slow moving and even his Ai Vearold father frequently shakes Hatake the instance of no foreseeing this shortage of fuel for the Young Michel sought arts of but Lack of gasoline made it impossible for him to haul in the fire Wood from the forests in Michel bought numerous oxen to drag the Wood m but oxen require and it was impossible to buy Michel bought acres of Farmland and cultivated his own then he sat Back and sued and continued to make Selling the bad to the germans and storing away the Good for after the Victory of the which of and the germans were sometimes troublesome on a personal you understand Friendly old Louis with his Back Bent from fondling did not like to be visited by the but the Airfield was Only at the foot of his and whenever the Allied planes would come All the men from the Luftwaffe would run up his Hill and hide in his modest distillery to camouflage their nervousness they would com him to bring them and of course he always but old Louis was a scheme at heart he would bring them the Early distil that liquid of 70percent coloured of and sweetened Svith Burnt m the air danger lasted a Long one German often had to help another Down the Stum bling and tearing their faces in old Louis on the if the Cognac Industry has fared Well in spite of the that must be because wars come and go and Cognac flows on it is you must remember that these Are the two most important factors in All the Cognac business time and War and the Ger mans gave the people of Cognac plenty of five years of they already had the for in the manufacture of in the words of a Young distiller named Henri you cannot although it is inadvisable to allow the Cognac to Ripen in the casks for More than 60 years name by a coincidence Means though far from in a sem modern Structure 27 Kilometres from the town of his Dis Tillery adjoins the it is a Low Cham Ber of Brick turnip shaped Copper pot stills and a Maze of Boisson purchases his wine from neighbouring Vineyard lists who grow grapes but own no the grapes Are of the three types that make the Region of the Charente the envy of Brandy distillers the world Over la Folle Blanche and in pressing the wine from the the Farmers take care that the skins and pulp Are not As it is partly due to this that Cognac owes its and while it is True that not much modern machinery is used for this pressing it is now a somewhat rare spectacle to see the juice of grapes being pressed by peasants with Bare from May to september is the time for the Farmers like Louis Bourdin to and then comes the the grape by no Boisson and All the other distillers Are ready to Light the fires under the and they will not go out until the next watching the distillation of you would not say that an act score of 50 or higher was required to do but the Chare Tais be eve they believe that proper distillation demands comprehension which must be handed Down from father to for that every november Gray headed old Remy Michenon shows up at the Boisson place with his he stays until caring for the and then disappears until the next this has been his program for 40 the first distillation of the wine produces a Brouelli of 30 percent this liquid is siphoned Back into the and the second vaporization leaves a solution of White dynamite that is 70 percent this is already