Armagnac

Armagnac comes from the south west of France in an area called Gascony. Production of the brandy probably started in the 15^th century but due to the area having no major rivers full-scale export did not start until the 19^th century. Like many of the world’s spirits, Armagnac started as a medicinal tonic distilled by monks and apothecaries.

The production is centred round the town of Condom, so they tend to have to replace the signs around the town quite often.

Armagnac uses the same three grapes as Cognac; the colombard, folle blanche and the ugni blanc as well as others such as Bacco 22A (a hybrid grape developed especially for armagnac production but it will be phased out over the next few years) but unlike Cognac the wine is obtained without added yeast’s.

The wine is left on its lees, which gives the brandy a fuller aroma and a fruitier flavour. Armagnac is divided into three production zones:

Bas Armagnac, has a sand and clay soil which produces brandies that are fine, light, fruity and of a very high quality.

Tenareze, has chalky clay soil which produces powerful, robust and flavourful brandies perfectly suited for blending.