ARMAGNAC

ARMAGNAC

 

Armagnac is the world’s second best brandy produced and is also a distinctive kind of brandy  produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of Folle Blanc, Colombard and Ugni Blanc, using modified version of column stills rather than the pot stills used in the production of Cognac. The resulting spirit is then aged in oak barrels before release. Armagnac was one of the first areas in France to begin distilling spirits.

Armagnac region is divided into three separate zones which are also known as the delimited areas of Armagnac region which were identified in 1909:

                                                  i.            Bas – Armagnac: Producing the finest Armagnac’s

                                                ii.            Ténarèze: Armagnac produced here mature early.

                                              iii.            Haut - Armagnac: Lowest quality production.

 

Manufacturing Process

Armagnac is traditionally distilled once, which results initially in a less polished spirit than Cognac, where double distillation usually takes place. However, long aging in oak barrels softens the taste and causes the development of more complex flavors and a brown color. Aging in the barrel removes a part of the alcohol and water by evaporation (known as "angels' tribute" or "angels' share") and allows more complex aromatic compounds to appear by oxidation, which further improves the flavor. When the alcohol reaches 40%, the Armagnac can be transferred to large glass bottles (called "Dame Jeanne") for storage. From then on, the Armagnac does not age or develop further and can be bottled for sale from the next year on.

Brand Names

·         Janneau

·         Marquis de Montesquieu

·         Chabot

·         Samalens

·         Armagnac Lapostolle

·         Laubade