Final answer:
Cognac is blended after it has aged both in new oak for about a year and in neutral oak for two or more years, prior to strength reduction and bottling. This blended process is important for achieving the characteristic flavor profile of Cognac.
Step-by-step explanation:
Cognac, a type of brandy named after the town of Cognac in France, is indeed blended during its production process. The correct answer to when Cognac is blended is after aging in new oak (about a year) and further aging in neutral oak (two or more years) but before final strength reduction and bottling. This process allows the various eaux-de-vie, or distilled spirits, that make up Cognac to integrate their flavors and develop the desired bouquet. The initial aging in new oak imparts strong woody and vanilla notes, which are then mellowed during the subsequent aging in older, 'neutral' barrels that do not impart as much flavor. Once the master blender determines that the Cognac has reached the desired character, it is then blended and can undergo strength reduction, also known as 'cutting', with water to reach the appropriate bottle strength before it is finally bottled.