Armagnac

Armagnac is the generic name for very fine grape brandies and the oldest type of brandy in France.

The first known production was in 1411.

Armagnac is produced in the Armagnac region in the ancient province of Gascogne (Gascony), located southeast of Bordeaux between Lot Valley and the Pyrenees Mountains.

It's distilled from fermented grape juice and aged in oak barrels for up to forty years to become softer, richer and more complex.

The primary grape varieties used in making armagnac are Ugni Blanc, Folle Blanche, and Colombard. They are grown in the three subregions Bas Armagnac, Tenareze, and Haut Armagnac.

The white wines made from these grapes are thin, low in alcohol and high in acidity, and therefore not suitable as table wines. The grapes, however, are perfect for making fine brandy.

Armagnac is much like cognac, but it has a more dry taste. Generally it's distilled only once and therefore has a lower alcohol content than cognac, which is double distilled.

The single distillation, however, retains a higher proportion of flavouring elements in the distilled spirit, resulting in a brandy with more flavours, aroma and character than cognac.

Alembic Armagnacias
Most armagnacs are produced by small, family owned estates. They use a specially designed type of pot still, the Alembic Armagnacias, which allows only one distillation at low temperatures.

An alembic or pot still is a simple copper boiler with serpentine condensation coils.

Some producers have their stills set up at their estates, while others traditionally travel from vineyard to vineyard with their portable stills mounted on two-wheel carts, doing the distillation on site.

Some of these stills are more than 100 years old.

The best armagnacs have been aged in barrels made of the black oak grown in the local forests of Monlezun in Landes.

The sappy, black Monlezun oak adds its own special flavour, character and colour to the armagnac during aging. That's why old armagnac never has caramel added for colour.

However, as suitable Monlezun oak has become harder to find, barrels made of oak grown in the forests of Limousin and Troncais are also being used now.

Most armagnacs are blends of different years and usually of two of the subregions, but single vintages and vineyard bottlings can be found.

Armagnac is Appellation Controlee (AOC), and the name is protected by international law.

Armagnac is usually served as an after-dinner drink or used to flambé dessert and other dishes.












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