Just like rock ’n’ roll, Armagnac is an attitude about life: maladjusted, passionate, unashamed, and soulful at the same time. Brazenly resisting the passage of time, this spirit remains not only the oldest, but also arguably the most authentic in the world. Armagnac is a very distinctive and seductive brandy.
We might have no sympathy for the devil, but we’d rather live in the memory motel than in a yellow submarine. And as with any band, quality requires continuity. Since 1955, there have only been three maîtres de chai who have ensured that the house’s savoir-faire in the production of Armagnacs has been passed down from generation to generation.
The Société Produits d’Armagnac, home of Marquis de Montesquiou and Comte de Lauvia, was founded in 1936 by Pierre de Montesquiou, a politically ambitious Armagnac merchant and co-founder of the Confrérie des Mousquetaires de l’Armagnac.
Legend has it that when God created the earth, He forgot a small corner of Gascony, which made Him very sad. A tear ran down His cheek and when it fell to the ground, it formed the region of Armagnac. In reality, Armagnac is a protected designation of origin.
Armagnac only exists because every year, on the slopes of beautiful Gascony, different grapes are grown that will eventually be vinified, distilled, and aged. While ten different varieties are permitted by decree, only the following three are playing in our band.
Every year from the end of October to the end of January, the Flamme de l’Armagnac is carried round on foot and on horseback to symbolically light the stills of each distillery and herald the magical period of distillation. Armagnac typically undergoes only one distillation.
An old Gascon proverb says that Armagnac must be matured in barrels made of oak that has “seen the grapes growing” – in other words, wood that has seen the seasons pass. This is why you can see stacks of stave wood stored in the open air all over Gascony.
Armagnac comes off the still at around 52% ABV. It is casked at the same strength and typically bottled at between 40% and 48% ABV. In our opinion, Armagnac shouldn’t be too oaky and needs to have somehow “digested” its ageing in wood.
The venue, the chai (“cellar”), also plays a decisive role and contributes significantly to the maturation of our Armagnac – let’s call it sensory acoustics. Because the fact is – and you can ask our angels – the more humid a cellar is, the rounder the brandy will be.
Traditionally, Armagnac is a composition (or assemblage) of different eaux-de-vie from different vintages, grape varieties, and locations. However, the assemblage is not a duty, but rather an art form; an interplay of man and nature with the ultimate goal of sensory harmony.
