Armagnac is a strong spirit made by distilling white wine in Gascony, France. It has a minimum alcohol strength of 40% and is often aged in oak barrels.
History
The first mention of Armagnac dates back to 1348, making it older than both whisky and cognac. The drink was developed as a solution to transport difficulties in the region between the Mediterranean Sea and the Atlantic Ocean. Dutch merchants created demand for distilled spirits, leading to the establishment of Armagnac production. By the 17th century, producers began storing spirits in oak barrels, which led to the development of modern Armagnac with its characteristic color and flavor.
How it is made
Armagnac is made by distilling white wine using either a Charentais still or an Armagnac still. The latter consists of stacked circular disks heated by natural oak wood. The resulting spirit has an alcohol content between 52-72%. After distillation, Armagnac is placed in oak barrels, first in new barrels for 6-12 months, then in older ones. The final product is blended to achieve consistent quality and the minimum required alcohol strength of 40%.
Types and styles
Armagnac is classified by production region and age. The three main regions are Bas-Armagnac (light fruit, thin flavor), Armagnac-Ténarèze (rich bouquet, full-bodied), and Haut-Armagnac (lively character, can be young). Age classifications include Vieil Armagnac (aged at least 6 years), Vintage (single eau-de-vie from a specific year), and Blanche d'Armagnac (unaged). The most commonly used grape varieties are Ugni Blanc, Folle Blanche, Colombard, and Baco Blanc.
How it is served
Armagnac is typically served in a tulip-shaped glass or a brandy glass. Younger Armagnacs can be served in spherical brandy glasses. For optimal aroma and flavor, the spirit should be allowed to breathe for 15-30 minutes before drinking. It can be enjoyed neat, with food, or in cocktails such as Carpenter's Hand, Gascon Smash, or Smart.
Adapted from the Russian Wikipedia article Арманьяк (напиток), available under CC BY-SA 4.0.
Styles and varieties
- Floc de Gascogne