Re(2): SC - cognac

[Sue Wensel]

> I agree that brandy is an appropriate thing to use for either aqua vite or
> eau ardent (and have a sneaking suspicion that eau is clearer than aqua...
> but I don't know why I think that).  But I wouldn't use the (more expensive)
> and regionally specific cognac in a recipe, unless perhaps the source of the
> recipe was in or near Cognac, France.

Could the difference be language based?  I wonder if eau ardent was available
in France more readily than it might have been other places.  
> 
> 	Tibor

Just wondering.

Derdriu

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