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Learn more. The region of Gascony in Southwest France , for many, epitomises the irresistible charm of rural France. The truth, however, is rather different: a combination of factors, from terroir to grape varieties, distillation methods and maturation, make Armagnac a remarkably diverse and fascinating drink that it can take a lifetime to explore.
Think a highly fragmented region filled with small, artisanal producers, where local knowledge is key. For the Armagnac newcomer, exploring the category becomes a voyage of discovery. Out of that total, roughly 4,ha are exclusively allocated for Armagnac production, split into three zones:. In contrast to Cognac, where Ugni Blanc aka Trebbiano is all but ubiquitous, Armagnac offers a diverse palette of grape varieties. The most significant are:. This is a continuous still that can be tailored to the demands of the producer.
Early in their lives, Armagnacs are often matured in active, wide-grained Gascon oak. They take on plenty of flavour from the wood — especially spice and oak tannin. Those destined for longer ageing are then moved into older, more neutral barrels to mellow, often for decades. The finest and oldest Armagancs are sometimes moved into large glass dames-jeannes demijohns or bonbonnes to prevent the spirit from being overwhelmed by wood.
There are also a large number of vintage bottlings still a relatively rare sight in Cognac. Credit: Maison Darroze. The good news is that, for all its diversity, there is one common thread running throughout Armagnac: value for money. From a still dating back to comes this classic expression of Bas-Armagnac — albeit with Ugni Blanc, rather than Baco, to the fore. Chiaroscuro notes of flowers, dark fruit and dry spice, especially chilli and black pepper.
