Armagnac

Armagnac is a traditional French brandy produced in the Armagnac region of Gascony, in southwest France. It is made from wine, typically white grape varieties grown in the region, including Ugni Blanc, Folle Blanche, Colombard and Baco Blanc, often blended from multiple plots and vintages. The production is governed by the Appellation d'origine contrôlée (AOC) Armagnac.

Distillation is typically performed in a copper still known as an Armagnac still, usually in a single pass, which yields a richer, more rustic spirit than the double-distilled Cognac. The distillate is aged in oak barrels in cellars, where it can mature for many years and develop color and complexity. Armagnac is labeled under aging categories such as VS (Very Special), VSOP, and XO, with some producers offering Hors d'âge and Napoléon expressions that indicate greater age.

Geographically, Armagnac is subdivided into Bas-Armagnac, Armagnac-Ténarèze, and Haut-Armagnac, each associated with distinct flavor tendencies. Production and aging practices, as well as grape composition and vineyard site, contribute to a range of profiles from lighter, fruit-forward spirits to richer, more substantial ones. Armagnac is typically enjoyed as a digestif neat, but is also used in cocktails and in culinary preparations.