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Gourmet Goodies
by Jennifer on November 8, 2007
Two hundred years before the first mention of Cognac, Armagnac was in full production in the pays de Gascogne.
Most often considered Cognac's "little brother," this spirit deserves a heck of a lot more respect than that!
Due to continuous distillation, Armagnac has a decidedly richer, more aromatic flavor and a more fiery finish than Cognac, which employs mainly double distillation.
The choice of oak for ageing is another factor. Armagnac is aged in French black oak, primarily from the Monlezun forest in Bas Armagnac, while Cognac is aged predominantly in French oak casks from the Limousin or Tronçais.
There are three Armagnac producing regions in evidence:
This article from New York Magazine offers excellent advice for storing and tasting Armagnac. It is definitely a spirit to try!
Most often considered Cognac's "little brother," this spirit deserves a heck of a lot more respect than that!
Due to continuous distillation, Armagnac has a decidedly richer, more aromatic flavor and a more fiery finish than Cognac, which employs mainly double distillation.
The choice of oak for ageing is another factor. Armagnac is aged in French black oak, primarily from the Monlezun forest in Bas Armagnac, while Cognac is aged predominantly in French oak casks from the Limousin or Tronçais.
There are three Armagnac producing regions in evidence:
Bas armagnac: produces the most prestigious Armagnacs with a particular bouquet of plum.
Ténarèze: produces some highly perfumed spirits which are sometimes rather coarser than those from the other areas. It is responsible for most of the production of Armagnac.
Haut armagnac: this appellation has the largest territory but the smallest vineyard area with the smallest production of the three areas.
This article from New York Magazine offers excellent advice for storing and tasting Armagnac. It is definitely a spirit to try!
Permalink: Armagnac
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