Armagnac
Discover Armagnac: An Ancient Tradition of Distillation
Armagnac is a prestigious spirit, often considered the predecessor of cognac, with a history dating back to the 15th century. Produced in the Bas-Armagnac region in southwestern France, Armagnac is renowned for its rich and complex character, as well as its traditional production methods.
Origin and Terroir
The Armagnac production region is divided into three main crus: Bas-Armagnac, Haut-Armagnac, and Armagnac-Ténarèze. The varied soils, from clay to limestone, along with a temperate climate, create an ideal terroir for growing the grape varieties used in Armagnac production. The main grape varieties are Ugni Blanc, Folle Blanche, and Colombard.
Production Process
Armagnac is crafted from white wine distilled once in a column still, a method that retains more aromas and flavors. This process includes several key stages:
Harvesting and Vinification: Grapes are harvested and fermented to produce a white wine, often more acidic than that used for cognac.
Distillation: The wine is distilled once in column stills, producing a richer and more complex spirit compared to double distillation.
Aging: The eau-de-vie is aged in oak barrels, where it develops deep aromas and unique flavors. Aging can last several years, even decades.
Blending: Master blenders combine eaux-de-vie to create balanced and refined Armagnacs.
Categories and Styles
Armagnac comes in several categories based on aging:
VS (Very Special): Aged at least 2 years.
VSOP (Very Superior Old Pale): Aged at least 4 years.
XO (Extra Old): Aged at least 10 years.
Hors d'âge: High-quality Armagnac, often aged well beyond the 10 years required for XO.
Tasting and Pairings
Armagnac is best enjoyed neat, at room temperature, to fully appreciate its complex aromas and flavors. It also pairs wonderfully with rich desserts, dark chocolate, or aged cheeses.
