The oldest brandy in FranceArmagnac was known in the Middle Ages for its therapeutic virtues
In Armagnac, the Romans introduced the vine, the Arabs the still and the Celts the barrel. Armagnac was born from the confrontation of these three cultures . While armagnac is undoubtedly the oldest eau-de-vie in France, its little brother Cognac, is more popular outside France. These two grape-based eaux-de-vie are similar on many points but each have their own identity. Let's dive into what makes an Armagnac.
TERROIR
The Cognac and Armagnac terroirs, both in the New Aquitaine region, are separated by approximately 300 kilometers; which induces soil differences. The Armagnac soils, further South are composed of fine quartz sands, continental and river sediments and siliceous clay. This terroir is divided into 3 crus: Bas-Armagnac or Armagnac Noir is partly found in the Landes. It is characterized by clay-siliceous soils poor in limestone, sometimes acidic. Haut-Armagnac or white Armagnac is characterized by predominantly limestone soils except in its southern part where we find clay-siliceous boulbènes. The Ténarèze is a land of transition that can be found in part in the Lot et Garonne. There the vines are grown on predominantly clay-limestone soils.
VARIETALS
In Armagnac, about half of the grapes produced (55%) are Ugni-Blanc know as Trebbiano to the Italians. These grapes produces fine, quality eaux-de-vie that are also used in the Cognac region. The main differences in the use of grape varieties between these two regions stem from the fact that Armagnac produces wine intended to be consumed without being distilled which is not the case in Cognac where the very acidic wine is not pleasant as it is. Other varietals usd include the famous Folle Blanche (2%) which produces fine and floral eaux-de-vie, Colombard with fruity and spicy aromas appreciated in blends, Baco (hybrid of Folle Blanche and American Noah ) which gives round eaux-de- life with aromas of ripe fruit (35%).
A FRENCH SECRET
Armagnac is one of the oldest eaux-de-vie. Its history is totally in line with the French gastronomic heritage as evidenced by the many recipes and culinary preparations with Armagnac (flambéing, sauces, etc.). However, Armagnac has hardly been exported and remains mainly consumed on French territory. It comes from small producers or family houses that perpetuate traditions and ancestral know-how. The production is still extremely small compared to Cognac with a just about two hundredth of the production of Cognac.
DISTILLATION
While Cognacs are made in the famous Alambic Charentais with two distillation, the vast majority of Armagnac is obtained with the Armagnac continuous still. The patent for this machine was filed in 1818 and perfected over time by distillers. The eau-de-vie obtained at the end of the distillation has an alcohol content between 52% and 72%.