Armagnac is a unique French brandy that is only produced in the Armagnac region in southwest France. This brandy is traditionally enjoyed neat as an after-dinner digestif. How Is Armagnac Made? Maison Castarèdeis the oldest Armagnac trading house in the world and was founded during Napoleon’s reign. In the 1830s, many believed in the medicinal properties of Armagnac, and Castarède was ready to deliver to the masses.

Janneau have been producing France’s oldest spirit since Pierre Etienne Janneau founded the maison in 1851. Janneau is also the only major producer to use both types of distillation permitted in the region. Since the 1300’s Armagnac has been distilled in copper pot stills, similar to the ones used in Cognac. This all changed in the early 1800’s with the invention of the column still. Its efficiency and practicality as a ‘mobile still’ made it an instant hit with the region’s producers. So much so that by 1903 it was the only legally permitted method. Column stills extract a heavy and aromatic ‘Eau du Vie’ rich in essential oils. The region covers around 2,420 hectares (compared with over 75,000 hectares in Cognac) and is divided into three parts: Bas-Armagnac, Haut-Armagnac, and Armagnac-Ténarèze. Bas-Armagnac means ‘low’ because it is less than 120 metres above sea level. Around 50-60% of production is from this sub-region and the sandy, iron-rich soils are said to produce some of the finest grapes in Armagnac. Then there is the tiny Haut-Armagnac, the high ground, up to about 200 metres above sea level, with mainly chalky soils which produce a rare delicate and fruity spirit. It makes up less than 2% of production. Finally, there's Armagnac Ténarèze making up the rest of production, around 40%, with its rich clay and chalk soils leading to a more robust spirit. A lot of Armagnac will be blends of the three regions.Today Janneau is not just one of the oldest of the great houses but also the world’s leading brand of Armagnac – available in 80 countries worldwide. Key to the quality of Janneau’s Armagnacs are its distillery and cellars in Condom, an ancient city located in the heart of the Armagnac region.

The nose is a pleasant bouquet of pressed dried fruits, delightful vanilla, and spicy cinnamon. On The Palate A buttery vanilla caramel on the palate with a slight orange peel, pepper, and nutmeg spice on the finish. Best Served

Baron De Lustrac X.O. 25-Year-Old Bas Armagnac is made predominantly with Folle Blanche grapes and blended with other Armagnac from the surrounding regions. The spirit is then left to age in new oak casks for 25 years and bottled at cask strength. On The Nose The most popular grape varieties are ugni blanc, baco, folle blanche, and colombard though there are other ones allowed in production. Armagnacs are usually blends but you do see varietal expressions. Once harvested, the grapes are fermented either with wild or cultured yeast to produce a light acidic wine of about 8% ABV. This must be distilled within a few months as it cannot be preserved with sulphur which would be concentrated during distillation. Salted caramel, sugared almonds and dark chocolate on the opening with dried prunes and dates mid-palate. The finish is rich, warm and well spiced. Best Served Between the 15th and 17th centuries, Armagnac was traded on the markets of Saint-Sever, Mont-de-Marsan, and Aire-sur-l'Adour. Subsequently, Dutch merchants began promoting the trade more widely and providing or financing alembics. [3] The Armagnac region produces 3 million bottles a year of brandy, compared to the 220 million produced in Cognac. However, the French drink only 4 million bottles of Cognac compared to 1.5 million of Armagnac. [3] Grapes [ edit ]