Armagnac is France’s oldest brandy, a spirit that has remained somewhat under the radar compared to its more famous cousin, Cognac. Produced in the Gascony region of southwestern France, it boasts it’s own traditions and production methods, and provides a complex flavor profile that sets it apart from other brandies.
A Rich History
Armagnac’s roots trace back over 700 years, making it one of Europe’s oldest distilled spirits. Historical records indicate its presence as early as the 14th century, when it was used medicinally before evolving into a sought-after drink. The region’s winemaking tradition predates even Cognac’s, and distillation methods likely arrived through a mix of Moorish, Roman, and medieval alchemical influences.
Despite its long history, Armagnac never achieved the same level of global commercial success as Cognac. The reasons lie partly in logistics—Cognac, with its proximity to the Atlantic, had easy access to export markets, while Armagnac remained more of a local treasure. This relative obscurity, however, has helped it maintain a level of artisanal craftsmanship that still defines the category today.
The Appellation and Production Process
Armagnac comes from three primary appellations: Bas-Armagnac, known for elegant and fruity expressions; Ténarèze, which produces fuller-bodied spirits that age well; and Haut-Armagnac, a lesser-known sub-region with small-scale production.
Unlike Cognac, which is distilled twice in pot stills, Armagnac is typically distilled once using a continuous column still. This single distillation retains more character from the original wine, resulting in a richer, fuller-bodied spirit. Aging takes place in local black oak barrels, which impart robust flavors and accelerate the spirit’s evolution.
Key Terminology
Like Cognac, Armagnac uses aging classifications: VS (Very Special) for at least one year in oak, VSOP (Very Superior Old Pale) for four years, XO (Extra Old) for ten years, and Hors d’Âge, meaning the blend’s youngest component is at least ten years old. Vintage Armagnacs, distilled in a single year and bottled decades later, are highly prized.
Comparing Armagnac and Cognac
While both are French brandies, their differences are striking. Cognac is known for its smoother, more polished profile due to double distillation and the use of Limousin oak barrels. Armagnac, by contrast, is richer, earthier, and more rustic, often featuring intense notes of dried fruits, prunes, spices, and roasted nuts.
The Producers Keeping Tradition Alive
Some of Armagnac’s most renowned houses—such as Château de Laubade, Delord, Darroze, and Janneau—continue to uphold the region’s legacy. Other respected names include Laberdolive, Castarède, and Baron de Sigognac, each offering distinct styles that reflect the terroir and craftsmanship behind this unique spirit. Churrasco Phuket Steakhouse offers the excellent value-for-money Armagnax XO Demandis, supplied by Slaur Sardet in Le Havre, France.
For those seeking a bold alternative to Cognac, Armagnac delivers a depth of character that rewards exploration.
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