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The oak barrels give each Armagnac a part of their personality, their colour, their sweetness and their aromas. Gascon oak of course ! However, did you know that there are hundreds of varieties of oak ? The selection of oak by the cooper is a crucial moment in the future development of Armagnac. Varieties of oak Coming from the other...
When we talk of wine, the question of oxidation is often a sensitive subject. Necessary for the development of the product but also a source of alteration of aromas, contact with air must be perfectly controlled. What about Armagnac then, as it is made from wine ? In Armagnac, the harvested grapes are vinified totally naturally, without the addition of any oenological...
For the most part, spirits are quite particular in that they are presented to the consumer as blends of many different aged vintages coming from various harvests. That’s before we start looking closely at the ever original Armagnac … VS, VSOP, XO. All of these acronyms are instantly associated with a number of different spirits and indicate an age statement: all are...
When the wine merchant offers his customer a bottle of Armagnac, or when at the end of a meal, the waiter brings it as a digestive, they notice that the abv (alcohol degree) marked on the bottle label is generally at 40°. However, when it comes out of the alambic, the eau-de-vie is often at around 60°. So where do those extra degrees of alcohol go? ...
Without distillation, there would be no Armagnac. And without an alambic, there would be no distillation. For the producers that don’t own their own alambic, there are roving distillers that travel the roads of the Gers to offer this distillation service. The art of distillation is not accessible to all [1] . Not only because of the high cost of an alambic, but also the...
In order that Armagnac ages in the most ideal conditions, the barrels are designed to pass on the best of what they can offer to the eau-de-vie. This is when the savoir-faire of the cooper is truly revealed. Without oak barrels, there would be no Armagnac ! This inevitable statement demonstrates the enormous responsibility of the cooper who cuts and shapes the wood so that its...
The barrel, or ‘ pièce’ as it is known in Armagnac, is a necessary tool for maturing the eau-de-vie. The selection and the preparation of the wood for making the ‘ pièces’ have to meet very specific criteria. For an Armagnac to assert its personality, the wood must be of good quality. The richness of Armagnac comes from the...
The natural disposition of terroir contributes to the identity of the final product, though the key moment in the production of an eau-de-vie is the distillation : the wine is transformed into « eau ardente » (burning water). It is at the moment of distillation that we notice the most striking differences without doubt : Armagnac and Cognac are two...
Beyond the history, the true identity of a spirit that led Armagnac and Cognac on different paths, the terroir has also played a role in the differences that separate them today. The terroir You can make wine as well in Bordeaux as you can in Burgundy, but by no means is it sensible to venture at comparing them, as they are singular and representative of their...
