The hidden side of aromas

Armagnac is renowned for its complexity and the sophistication of its aromas.  Whether they evoke floral perfumes, ripe fruits, candied fruits, wood, toasted notes or rancio, these aromas all make up the personality of the Gascon eau-de-vie.

However, where do these numerous aromas come from ?  How can you smell nuts in an eau-de-vie made from grapes ?

An aroma is an olfactory perception of diverse volatile molecules (that evaporate easily).  Each substance in its natural state – wood, fruit, a flower, etc, is made up of numerous volatile molecules.

Therefore, when the molecules rise up to the nose of an astute taster, he or she associates the aroma to a product or food that they recognise where the structure is dominated by the same molecules.  The taster connects the similarity of these familiar smells : he/she will talk of toast and cooked bread instead of hexyl acetate, as the toasted flavour consists in part of this molecule with a complicated name.

All of the taster’s job is to associate these complex perceptions to smells that are identifiable by us all.

At what moment does Armagnac become enriched with these flavours ?

The eau-de-vie takes on its aromatic molecules during several stages of its developement. The first stage is during the ripening of the grapes.  In fact, each variety develops its particular aromas, often vegetal and fresh grape.  Then comes thefermentation after which the Armagnac becomes impregnated with aromas of ripe fruits and late flowers, whilst the distillation will give aromas of cooked fruits.  Lastly, it is during its ageing in contact with the oak, a substance very rich in aromatic molecules, that the eau-de-vie takes on the aromas of spice, patisserie, toasted notes or dried fruits.

Finally, it is all throughout its development that the aromas awaken, emerge and escape.  The longer the process, the more aromas there are that appear, take shape and are ready to escape.  The more complex the process, the richer the product.  In Armagnac the process is very complex…