Armagnac

Ancient Origins and Production History

In the south and east of France, bordered to the west by the Atlantic Ocean and to the south by the Spanish Pyrenees, lies the historic and famous region of Gascony, the birthplace of d'Artagnan and the Three Musketeers. It is here that one of France's oldest spirits, perhaps the oldest, is produced, sharing the distinction with Scotch whisky. Famous since the Middle Ages for its therapeutic properties, it then spread as a product to be enjoyed and tasted. The earliest records date back to the 14th century when a monk from Vital du Four listed the healing benefits of spirits. At the time, this speciality was known as 'aygordent'. Archives in France mention a certain Antoine who distilled the wines of the area in 1411. Also at this time, a manuscript from Auch recommended the use of locally produced spirits to combat depression and to revitalise the mind. The most important date is 1431, when Count Vic de Fronsac explained how the barrels were made and the production methods used. If these testimonies were definitively confirmed, Armagnac may well be older than Whisky, whose date of introduction refers to a document from 1494. In the following centuries, thanks to the Dutch trade routes, and to a small extent English ones as well, it spread to many states. In particular, the Dutch bought a large quantity of wine in bulk from this region and mixed it with small quantities of spirits. In 1804 there were more than 72,000 hectares of vineyards in the region, of which more than half were used for the production of spirits. Within a few years, the growing success and increased production established this product as one of the greatest and most appreciated in the world.

The Best Production Areas

The inhabitants of these areas like to point out that the shape of this region is reminiscent of a vine leaf, further highlighting the area's incredible calling. Compared to its illustrious sibling Cognac, which loves the limestone-rich soils that give it finesse and class, this distillate is best expressed on silica-rich soils. This production comes from AOC whites produced, according to an old 1909 specification, in three areas. The Bas-Armagnac, with its 5130 hectares, is the most renowned production area, where Armagnac Dartigalongue is made by one of the oldest wineries in history. The area is characterised by low hills made up of soils rich in sand and limestone. The dark colour of the oak leaves present in this region gives it the nickname "Nero" (black) and this is the most famous and finest Armagnac, characterised by a sublime finesse and great ageing potential. The Armagnac Chateau de Laubade, which has unique characteristics and has been awarded prizes in renowned international competitions, is certainly worth mentioning. Haut-Armagnac, despite the considerable size of the other two areas, has only 160 hectares for distillation, which represents only 1% of the entire production. It is certainly not the most prized and famous area, not very suitable due to the presence of high mountains and destined mainly for the cultivation of other crops, such as cereals. The Ténarèze with its 5200 hectares is the largest area. It is located in the centre of the region and is made up of red sandy soil resting on clay and limestone. It is here that more intense and dry varieties are born, with particular hints of violet, which require long periods of ageing to round off the taste. This variety is the one with the lowest prices.

Method, Classification and Profile

This spirit is made from the processing of AOC white wines produced from the following white grapes: Ugni Blanc, Colombard, Baco and Folle Blanche. These varieties have a diversified territorial distribution, as Colombard and Ugni Blanc dominate in the Ténarèze, while Folle Blanche and Baco predominate in the Bas. The process is usually carried out in winter using the famous continuous column still with plates. This rapid-fire alembic is fuelled by wood, where the wine, which descends through the plates, is heated and rises in the form of steam until it reaches a coil that cools it. The next stage is the ageing period, which takes place inside oak casks of 400-420 hectolitres, which are transferred to storage areas known as chai. According to the period of ageing, we can classify them as follows:

• S.: up to 3 years
• S.O.P. (Very Superior Old Pale): 4 to 9 years
• Napoléon: 6 to 9 years
• XO (Extra Old): 10 to 19 years old
• XO Premium: over 20 years

Amber in colour with an oily texture, it releases aromas of dried fruit, candied fruit, sweet spices, resin, honey, toasted notes, intense tertiary notes and the famous orange peel finish. On the palate, warmth, intensity and smoothness characterise a persistent and velvety taste.

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