Armagnac is produced through the distillation of wine made primarily from authorized grape varieties, including Ugni Blanc, Baco Blanc, Folle Blanche, and Colombard. Distillation is generally carried out between late October and late January using a continuous column still known as the alambic armagnacais, developed in 1818 in Auch. Over time, this apparatus has undergone technical refinements and is typically compact, sometimes mobile, and usually heated by wood or gas firing. The alambic armagnacais plays a central role in shaping Armagnac’s aromatic profile, as it allows for a single distillation while preserving a relatively high concentration of congeners and aromatic compounds. This method contributes to the spirit’s structural richness and stylistic diversity.
Armagnac
The oldest brandy in the world
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.
