How Armagnac Is Made
Armagnac is a distinctive type of French brandy, produced in the Gascony region of southwest France. Unlike Cognac, which undergoes double distillation, Armagnac is typically distilled once in a continuous column still, giving it a rich, full-bodied character. This guide will take you through the entire process of making Armagnac, from grape cultivation to ageing and bottling.
How Armagnac Is Made
1. Grape Selection
The production of Armagnac begins with the selection of specific grape varieties. The primary grapes used are:
- Ugni Blanc – Provides acidity and structure.
- Baco Blanc – Adds richness and complexity.
- Folle Blanche – Offers floral and fruity aromas.
- Colombard – Contributes spiciness and finesse.
The grapes are harvested in early autumn when they have reached optimal ripeness. Unlike wine grapes, those used for Armagnac retain higher acidity and lower sugar content.
2. Fermentation
Once harvested, the grapes are pressed, and the juice is left to ferment naturally without added sulphites. The fermentation process lasts for about 5-10 days, producing a low-alcohol wine (7–10% ABV). This base wine is high in acidity and low in residual sugars, which is ideal for distillation.
3. Distillation
Armagnac is distilled in a traditional continuous Armagnac alembic still, a copper column still that operates at a relatively low temperature (52–72°C). This single distillation process retains more congeners (flavour compounds) compared to Cognac's double distillation, resulting in a more aromatic and flavourful spirit.
The result is a raw distillate (also called "eau-de-vie") with an alcohol content between 52% and 60% ABV.
4. Ageing In Oak Barrels
Once distilled, the eau-de-vie is placed in oak barrels to mature. The barrels, often referred to as "pieces" in the region, come from different types of oak, each influencing the final flavour of the Armagnac in unique ways.
- Gascon oak from Monlezun is known for its bold tannins, which impart depth and structure.
- Oak from Allier and Nevers has a finer grain and contributes more delicate aromas and subtle spice.
- Toasting levels applied to the barrels influence how tannins, sugars, and other wood compounds interact with the spirit, shaping its character.
New barrels are typically used for the first one to two years of ageing, allowing the spirit to absorb initial flavours of vanilla, spice, and nuttiness while taking on a rich amber hue. To prevent excessive oak influence, the spirit is then transferred into older barrels, where the maturation process continues more gently. Throughout ageing, the cellar master monitors the development, moving the Armagnac between barrels to encourage oxidation and integration of flavours.
After a year, the spirit can legally be called Armagnac, but true complexity only emerges with longer ageing. As time passes, young, fresh notes evolve into mature aromas of dried fruit, chocolate, and nuts. Given extended ageing, tropical fruit nuances, leather, and truffle-like flavours may develop - this transformation is known as "rancio," a prized characteristic of well-aged Armagnac.
5. Blending And Bottling
While some Armagnacs are bottled as single-vintage releases, most are carefully blended to create a balanced and consistent house style. Blending involves combining different grape varieties, ages, and terroirs to achieve complexity and harmony.
Armagnac is typically bottled at a strength of at least 40% ABV, though cask-strength versions are also available. The age classification is determined by the youngest component in the blend:
- VS (Very Special) – Minimum 1 year of ageing.
- VSOP (Very Superior Old Pale) – Minimum 4 years.
- XO (Extra Old) / Hors d’Age – Minimum 10 years.
For vintage Armagnac, the spirit must come from a single harvest and must age for at least 10 years before bottling. Some exceptional casks may be stored in glass demijohns once they reach their peak, preserving them for future bottling. This practice has allowed vintage Armagnacs dating back to the 19th century to survive, offering a rare glimpse into the past with every sip.
For more information read our Explanation Of Age Classification For Brandy.
Final Thoughts
Armagnac is a unique and historic brandy with a deep, rich flavour profile that sets it apart from Cognac and other spirits. Its traditional production methods and emphasis on terroir make it a cherished choice among brandy connoisseurs. Whether enjoyed neat, in cocktails, or as a digestif, Armagnac offers a true taste of Gascony’s heritage.