Distilled Spirits – Brandy – Armagnac
Armagnac is a distinctive brandy produced in the Armagnac region of Gascony, southwest France. It is distilled from a blend of grapes, including Baco 22A, Colombard, Folle Blanche, and Ugni Blanc, using column stills. Unlike Cognac, which is primarily made with Ugni Blanc and utilizes copper stills, Armagnac is aged in oak barrels before being released to the market. The production is regulated by the Institut National de l’Origine et de la Qualité (INAO) and the Bureau National Interprofessionel de l’Armagnac (BNIA).
Armagnac is one of the earliest distilled spirits in France, and although its production volume is smaller compared to Cognac, it is less known outside of Europe. The majority of its production comes from small producers, unlike Cognac, which is dominated by recognized brands such as Courvoisier, Hennessy, Martell, and Rémy Martin.
Armagnac is the oldest recorded brandy that is still being distilled in the world. In the 14th century, it was known as “Aygue ardente” and was used for medicinal purposes in monasteries. During the 15th and 17th centuries, Armagnac was traded in local markets, and Dutch merchants played a significant role in its promotion. In the 19th century, Armagnac gained popularity and was served at the Palace of Versailles. However, the French gourmet dish ortolan, which used to be prepared with Armagnac, is currently banned due to bird protection laws.
The Armagnac region is located in the southwestern part of France, between the Adour and Garonne rivers, at the foothills of the Pyrenees. It has three main districts: Bas-Armagnac, Armagnac-Ténarèze, and Haut-Armagnac. Bas-Armagnac accounts for approximately 62% of the total production, while Armagnac-Ténarèze represents 37% and Haut-Armagnac only 1%. Each district has its own AOC regulations.
The production process of Armagnac involves a unique distillation method, where it is distilled once, unlike Cognac, which is double-distilled. This results in a more fragrant and flavorful brandy. Aging in oak barrels adds complexity and smoothness to the taste of Armagnac. As it ages, the alcohol naturally reduces due to evaporation, creating more complex aromatic compounds. Armagnac is classified based on the age of the spirits used, ranging from VS (minimum one year of aging) to vintages (minimum 10 years of aging).
In terms of production, the Armagnac region produces around 3 million bottles per year, compared to 220 million bottles of Cognac. While the French consume 4 million bottles of Cognac, they only consume around 250,000 bottles of Armagnac. Most Armagnac exports are destined for other European countries, the United States, and Canada. However, Armagnac has started gaining recognition in other markets, such as Asia and South America.
Armagnac can be enjoyed neat, in cocktails, or in cooking. Its unique flavor makes it a popular choice for those seeking a more authentic and less commercialized brandy experience than Cognac. Some classic cocktails that use Armagnac include the “Belle Epoch” and the “French Connection.” It can also be used in the preparation of sauces and desserts, adding a special touch to recipes.
In summary, Armagnac is a distinctive brandy produced in the Armagnac region of Gascony, France. With a long history and deep-rooted tradition, Armagnac is cherished for its unique and complex flavor. While less known than Cognac, it has its own charm and appeals to connoisseurs of fine spirits worldwide. Whether enjoyed neat, in cocktails, or used in cooking, Armagnac offers a unique experience for those seeking to explore the world of quality brandies.