Bas-Armagnac: Buy the best Armagnac

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Armagnac is native to the region of Gascony, France. It benefits from a "Appeliation d'Origine Contrôlée" (AOC) which divides it into four sub appellations which concern the distillates of less than one year: Bas-Armagnac, Ténarèze and Haut-Armagnac and Blanche d'Armagnac which is not spent under aging wood.

All Armagnac and Bas-Armagnac are on Excellence Rhum

Armagnac differs from Cognac by its region and methods of manufacture. Indeed, the Armagnac is distilled in column, the cognac him, is distilled in iron still. The great grapes used are the folle blanche, colombards, baco and ugni blanc.

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Where and How Is Armagnac Produced?

Discovering the production of Armagnac takes you deep into an ancestral craft and a tradition firmly rooted in the terroir of the South-West of France. In this article, we will explore the different stages of this production, from grape harvesting to distillation and through to vinification.

Origins and Characteristics of Armagnac

Armagnac is a French brandy that takes its name from the historical region of Armagnac, located in the department of Gers. It is obtained through the distillation of wine and is then aged in oak barrels. Known for its aromatic richness and complex flavor, it is appreciated by spirits enthusiasts worldwide.

The Vineyards of Armagnac

The production of Armagnac relies on a specific terroir, mainly composed of sandy and clayey soils. The grape varieties used in the making of this brandy are primarily Ugni blanc, Baco 22A, Colombard, and Folle blanche.

Appellations of Controlled Origin (AOC)

There are three main AOCs for Armagnac: AOC Bas-Armagnac, AOC Armagnac-Ténarèze, and AOC Haut-Armagnac. Each of these appellations has its own characteristics, linked to the nature of the soils, the climate, and the grape varieties used.

Vinification

The first step in making Armagnac involves grape harvesting and transforming the grapes into wine. Harvesting is done mechanically or manually depending on the vineyards. Once the grapes are harvested, they are pressed to extract the juice, which is then fermented to create the wine.

Fermentation

Fermentation is a crucial step in Armagnac production. It involves transforming the sugars present in grape juice into alcohol and carbon dioxide. This chemical reaction is carried out by yeast, which converts sugar into ethanol and carbon dioxide. Fermentation usually lasts between 10 and 20 days, depending on the climatic conditions and the sugar content of the grapes.

Distillation

After vinification comes the essential step of distillation, which yields Armagnac brandy. This process separates the different components of the wine by exploiting their respective boiling points. It is traditionally carried out using an apparatus called an alambic.

The Armagnacais Still

The Armagnacais still is a column still specific to the region, composed of a pot still and a distillation column. The wine is heated in the pot still, then passes through the column where it comes into contact with steam. Aromatic compounds and alcohol vaporize and are collected as condensates, while solid residues remain at the bottom of the apparatus.

Continuous Distillation

Unlike other brandies, Armagnac is generally distilled only once continuously. This continuous distillation method results in a brandy that is richer in aromas and flavors, characteristic of the Armagnac style.

Aging and Blending

Once distilled, Armagnac brandy is aged in oak barrels for a minimum period of two years for VS Armagnacs, and up to 10 years or more for the most prestigious vintages. During this aging period, the brandy acquires its amber color and develops complex aromas through interactions with the barrel wood.

Blending

At the end of the aging process, different brandies can be blended to create harmonious and balanced Armagnacs. The art of blending relies on the expertise of the cellar master, who selects and blends the brandies to best express the uniqueness of each terroir and vintage.

The Role of Local Actors in Armagnac Production

The production of Armagnac is a true team effort involving various local actors such as vine growers, distillers, and merchants. Together, they perpetuate a centuries-old tradition and contribute to enhancing this valuable gastronomic and cultural heritage.

Vine Growers

Vine growers are responsible for cultivating the vines and harvesting the grapes. They also ensure compliance with the rules of the Appellation of Controlled Origin (AOC) to guarantee the quality and authenticity of the produced Armagnac.

Distillers

Distillers are responsible for transforming wine into Armagnac brandy. Their expertise in distillation is essential to obtaining high-quality brandy rich in aromas and flavors.

Merchants

Finally, merchants play a key role in marketing and promoting Armagnac to enthusiasts and consumers. They also oversee the aging and blending of brandies in collaboration with the cellar masters.