Armagnac, a whole history... The principle of distillation - heating the wine to make a more concentrated alcohol, whose aromas will be delicate - has been known since antiquity, and was confirmed in Europe in the 12th century, whereas it was practiced in Central Asia almost a thousand years earlier. Alchemists used the method to extract subtle substances from the elements, but then we realized the taste quality of the liquors resulting from the process when we distilled grapes! Armagnac is one of the oldest eaux-de-vie, since the first representations of stills used to distill it date back to the Middle Ages! Used as a remedy for all ills, Armagnac has earned its reputation. It is applied to clothing to strengthen the body, drunk to warm the blood and fight shyness, each use being accurately recorded by doctors.
From the 17th century onwards, the distillation of Armagnac was massive, its use being clearly oriented towards recreational consumption. But the distillation of Armagnac also meets geographical and economic considerations. The production regions are far from the sea, and transporting concentrated alcohol allows more efficiency: once delivered, the brandy is cut with water or grape juice... The addition of Armagnac to the vinification also allowed to increase the alcohol content quickly.
The production principle of Armagnajhc is simple: from grapes that can belong to different grape varieties (Ugni blanc, Baco, Folle blanche, and others less used such as Colombard, Plan-de-graisse, Jurançon blanc...), we quickly vinify and then distil the result, called ""vin de chaudière"". The next step in the production of Armagnac is the placing in oak barrels, which will allow it to take on all its aromas. It is the length of time spent in these barrels that will determine the age of the Armagnac. Indeed, as soon as it is drawn, Armagnac ceases to evolve.
While the simple distillation of Armagnac is generally the rule, the appellation has allowed, since 1972, a double distillation, like Cognac. Nevertheless, Cognac and Armagnac meet different criteria, starting with the soil on which the grape varieties grow. Cognac is indeed more difficult, less rich in sediments, mainly limestone. The grape varieties are also more diversified in Armagnac, which offers beverages with marked characteristics according to the combination of geographical names and grape varieties. "