The Armagnac is a brandy or "eau de vie" (literally "water of life") produced in the heart of Gascogny, France from a single distillation.

Armagnac History

The Armagnac is the oldest French brandy. The spirit has been recorded as early as 1411, but since 1909 certain controls have defined its area and how it should be made and labeled. During the Middle Ages it was used for medicinal purposes as a "water of life".

Armagnac owes its commercial development to the Dutch. The Dutch had the idea of developing the distillation of Gascogny wines in order to produce spirits.

Much later, on May 25, 1909, the region was organized through a Decree which delimited a production zone and on August 6, 1936, the Armagnac AOC officially came into being.

Armagnac Production Area

Bas armagnac : Produces the most prestigious Armagnacs with a particular bouquet of plum. Center: Eauze

Ténarèze : Produces some highly perfumed spirits sometimes rather coarser. It gives most of the production of Armagnac. Center: Condom

Haut armagnac : This appellation has the largest territory but the smallest vineyard with the smallest production. Center: Auch

Armagnac Grape varieties

3 varieties are authorized: Ugni Blanc also known as Saint-Emilion Colombard Folle Blanche

Armagnac Production process

The making of Armagnac remains artisan work. There are three different stages that are very important to get a great final product.

Natural vinification: The wine used in the making of the brandy comes from white grapes with a good acidity and low alcohol level. The juice is fermented completely naturally with no oenological additives.

Distillation: The wine is often distilled on the estate, sometimes using a mobile distiller which moves from winery to winery to distil the vine growers' wine. It is also produced in distillation workshops by professional distillers and cooperative cellars.

The essential part of Armagnac (approximately 95 percent) is obtained with a still which is very specific to this eaux-de-vie: Continuous Armagnac Still The single distillation is particular to the Armagnac

This still gives a colorless brandy of 52 to 60percent. It is very aromatized, but needs the contribution of wood and many years of ageing to gain character.

Armagnac Aging

• Blending refers to the time the youngest Armagnac used in the blending remained in oak barrels.
• Vintage refers to the harvest year mentioned on the label

How and when to serve Armagnac

An Armagnac should be served in a brandy glass. It is usually served at the end of a meal. It goes well with all fruity and chocolate desserts as well as with a great coffee.

Variations on the subject

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