Background

What is Armagnac?

Armagnac Guide

Armagnac is Frances oldest and finest brandy. A distilled grape brandy, it is a favorite of connoisseurs the world over due to its intense aromas, rich complex flavors and tremendous length. All Armagnac is produced in the Gascony region France, an area that is known for superb gastronomy. Gascony is located southeast of Bordeaux, nestled in the shadows of the Pyrenees. Warmed by coastal tradewinds of the nearby Atlantic Ocean, this pastoral countryside is dotted with medieval bastide towns which remain unchanged by the march of time.

History Armagnac was first developed for its therapeutic virtues as the result of a unique intersection of East and West. Romans introduced the vines and Arabs contributed the alambic (still). This spirit, wrote Master Vital Dufour, Prior of Eauze, in a Latin medical treatise of 1310, when taken medically and soberly, has 40 virtues. It sharpens the mind when taken in moderation, brings the past to memory, makes man joyous above all, preserves youth and delays senility. By the fifteenth century this water that burns aygue ardente was a common product in local Gascon markets. However, it was not until the sixteenth and seventeenth centuries that its production expanded and quality improved. Stored in wooden barrels for shipping, the beneficial qualities of aging in oak were discovered and world markets slowly came to know and appreciate the velvet flame of Armagnac.

Making Armagnac
How is Armagnac made?
Armagnac is made by distilling white wine to produce a clear spirit (eau de vie), which is then patiently aged in French oak barrels. The primary grape varieties used to produce Armagnac are Bacco, Ugni Blanc, and Folle Blanche. As with all fine wines, the best Armagnac begins with the best grapes. To achieve that goal, the vines are carefully tended
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throughout the year. As harvest approaches, the grapes are carefully monitored to assure that they reach just the right maturity prior to being harvested, which typically occurs in Gascony in late September or early October. After the grapes are harvested and pressed, the juice is fermented to produce a white wine with an alcohol content of approximately 10% and a high acidic content. Soon thereafter, the wine is distilled to make an eau-de-vie, which is then immediately placed in French oak barrels where it is aged until it has properly matured.

How does Terroir impact the Armagnac?

All Armagnac is produced within an area officially designated by the French government as Appellation dOrigine Controlee (AOC) that has three distinct sub regions the Bas-Armagnac, Tenareze and HautArmagnac. The Bas Armagnac produces the highest quality Armagnac, particularly a small area in the western portion historically known as the Grand Bas Armagnac. There are several reasons why this specific area the Grand Bas-Armagnac produces such extraordinary Armagnacs. The climate, with its mild sunny autumns, is ideal for the ripening grapes. And it is blessed by gentle breezes and moisture from the Atlantic Ocean, while the nearby forests form a natural barrier regulating both temperature and precipitation and creating a unique microclimate. Equally important is the wonderful tawny sandy soils so perfect for producing outstanding spirits. The region was once part of a deep ocean channel which left deposits of sand and marine sediment above the clay layers. While most plants thrive on a rich, clay-based soil, vines flourish in sandy soil. These sandy soils drain and heat quickly and produce grapes with the higher acidity levels required to produce the very finest Armagnac.

How do grape varieties impact the Armagnac?

The three major grape varieties in the Bas Armagnac region are Bacco, Ugni Blanc and Folle Blanche. Prior to the late 1800s, Folle Blanch was the primary grape variety grown to produce Armagnac. Armagnacs made from Folle Blanche tend to mature early and have a light, fine texture with a fresh and fruity flavor and floral aromatics. They are sometimes described as having feminine characteristics. Nearly all the vines in Armagnac were destroyed by the phylloxera epidemic at the end of the nineteenth century. Bacco is a hybrid that was developed by a Landais teacher named Francois Bacco from Folle Blanche and an American grape called Noah and has produced much of the very fine Armagnac over the last 50 years. The spirit produced by Bacco develops more slowly than Folle Blanche, but after 10 -12 years produces a rich, full bodied and complex flavor with a bouquet that typically suggests dried fruit. It has more masculine traits. Ugni Blanc, the grape used to produce essentially all Cognac, is less powerful than Bacco and less aromatic than Folle Blanche, but brings structure to an Armagnac and tends to accentuate the spice flavors from the oak barrels. In combination, these three grape varieties produce the worlds finest brandy.

How is Armagnac distilled?

The objective of all distillation is to heat wine until it produces steam, capture the flavorants in that steam in a pure and unaltered fashion, and then reconvert the steam to a liquid spirit called eau de vie. Armagnac is traditionally distilled a single time in a continuous still known as an Alambic Armagnacais. These ancient copper stills ungainly copper contraptions that are frequently mounted on wheels and can be seen on the country roads throughout Gascony in the winter as the distillateurs go from vineyard to vineyard distilling each vineyards production at the domaine retain many of the flavorants and aromatics that other stills eliminate.

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The distillation of Armagnac is both science and art. Under the watchful eye of the distillateur, the wine enters the alambic and warms slowly as it rises through a column intersected with copper coils containing the cooling eau de vie. When it reaches the top of the first column the wine passes into the main column where it cascades down through a number of artfully constructed plates. As it reaches the bottom of the main column, it begins to evaporate due to the carefully maintained temperature. The rising alcoholic vapors are thereby forced into contact with the incoming wine enhancing the fruit elements so dramatic in Armagnac. As the enhanced vapors reach the top of the main column they flow into the coils where they cool as they descend through the first column, thereby warming the incoming wine and completing the magical cycle of a continuous still. The eau de vie leaves the alambic in a slow but steady stream ready to enter a new oak barrel handcrafted from French oak where the next stage on its journey begins. The use of the single distillation process to distill Armagnac is the single most important factor in setting Armagnac apart from other brandies. Double-distillation is typically used to produce Cognac, calvados, whiskey and other spirits. Although more time consuming and requiring more aging than spirits produced with the double-distillation process, the single distillation process used to produce Armagnac results in a lower alcohol spirit (typically 52-55%) which retains more of the wines aromas and character. This richer spirit is reflected in the greater complexity and fuller-bodied taste of mature Armagnac and captures the essence of the region itself.

How is Armagnac aged?

The eau-de-vie goes directly from the alambic to barrels carefully crafted from French oak until it matures many years later. The barrels are themselves works of art handcrafted by experienced tonneliers in the region. The trees used for making barrels are typically 100 - 150 years old and only approximately 10% of the wood of each tree can be used for barrels. After the tree is harvested and the proper sections cut into staves, they are air dried for several years. Once the staves are properly dried, they are planed and assembled into a barrel holding 400 - 440 liters of spirit. The barrels are held together solely by metal hoops; no nails or glue are used. The cooper then stimulates the sweet components of the barrel by toasting the inside of the barrel with a slow burning fire. This toasting plays a critical role in the development of fine Armagnac as it gives color to the spirit and activates the vanilla scents and other flavors in the wood that ultimately give such wonderful nuances to the mature Armagnac.

How does Armagnac evolve as it ages?

The Armagnac is clear as it comes out of the alambic and goes to the barrel. Slowly the oak does its work as it imparts tannin and the spirit begins taking on a golden hue. As the Armagnac ages, evaporation occurs. This loss is referred to as the angels share (la part dange), and generally results in the loss of 1-3% per year. Depending on the level of humidity in the chai in which the barrels are stored the alcohol content is naturally reduced by as much as 12 percent per year. While aging, the Armagnac may be periodically aerated to increase oxygen contact with the spirit. The Armagnac is constantly monitored and tasted to make sure that it is transferred from the new barrels to older barrels at the optimum time. These older barrels provide a more neutral home for the Armagnac. During this stage, the color will continue to darken, albeit more slowly, and the aromatic flavors derived from the wood become increasingly integrated with the fruit. By the time the Armagnac has aged 8 - 12 years it has acquired an attractive amber color, the fruit aromas have intensified, and the natural sweetness has become evident. As the aging process continues, typically from 12 - 25 years, preserved fruit flavors arrive, the spirit becomes richer and more complex and the finish lengthens. Many consider this to be the optimum period of aging for fine Armagnac, although, as with the very best wines, each spirit will age differently according to its individual character.

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Enjoying Armagnac
How to enjoy Armagnac?
The first goal of tasting Armagnac is pleasure, so it is important not to become so focused on the techniques of tasting that they distract from the enjoyment of this unique experience. Its also important to remember that when one first tastes Armagnac, the heat of the alcohol briefly anaesthetizes the taste buds and masks the flavor. Oxygen is Armagnacs best friend, so it is important to allow your Armagnac to breath. Sipping it slowly greatly enhances the experience. Relax and enjoy, a good Armagnac will conjure up all the wonderful qualities of Gascony its people, its traditions, and its legends. The first impression of an Armagnac is its color. Look for a beautiful golden amber color that is pleasing to the eye. Note also the clarity and intensity of the color. Armagnac is intensely aromatic, a fact most people find one of its most pleasing characteristics. And the aromas are as diverse as they are intense. Some of the most common aromas are fruit (ripe, dried and preserved orange, prune, quince, apricot, apple, pear), spices (vanilla, cocoa, cinnamon, mint, pepper), toasted (coffee, coconut, tobacco, leather), almond and hazelnuts, wood (oak, cedar, hickory), herbal (fern, mint, jasmine, tea) and floral (dried flowers). After a first nose without aeration, swirling the Armagnac lightly in the glass to aerate it will emphasize the aromas that can be enjoyed by placing the nose about an inch above the rim of the glass. One should never artificially heat Armagnac and while it is a pleasant ritual to warm the glass with ones hand it increases the release of alcohol and often causes the alcohol aromas to surface before those of the fruit. Tasting an Armagnac is a very personal experience with several different aspects. Sip it delicately, particularly at first, as the alcohol may be a little strong initially. The second tasting is much more flavorful. The remarkable amount of fruit a good Armagnac posses-ses is truly magical. But there are several other aspects to ones enjoyment of fine Armagnac, all difficult to describe with the written language. Armagnacs differ, for example, in weight and texture they differ from light, medium bodied and full bodied and can be chosen according to ones individual preferences. But, as Francis Darroze has often emphasized, The important thing when tasting these brandies is the roundness in your mouth. Armagnacs also differ in intensity, but all fine Armagnacs exhibit a remarkable richness and complexity. And the best Armagnacs reflect a balance and finesse, a complex equilibrium between the fruit, alcohol and tannin. Finally, there is the finish, which is to many one of the most critical elements of the Armagnac experience. Good Armagnacs have a lengthy finish. The finish begins after you have swallowed the Armagnac and it tells you much about the purity of the Armagnac, its concentration and balance. It is ones final impression of the Armagnac and ideally leaves the taster with a pleasant reminder of all that has gone before.

What glassware is best for Armagnac?

The brandy snifter is the most common glassware used for Armagnac. However, more recently the advantages of using a tulip shaped glass have been recognized. Ideally, whatever glass is used, it should not be too large and should taper in at the top to concentrate the aromas.

Storage
Unlike wine, once Armagnac enters the bottle it stops changing and may be stored indefinitely. Because alcohol attacks the cork, Armagnac should be stored in an upright position. Armagnac is a live spirit that reacts to oxygen, so it is wise to always put the top back on the bottle after pouring.
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How to read Armagnac labels?

Armagnac labels are generally very similar to wine labels, but thereare a few differences. The most notable difference is typically the age statement on the label; a V.S. has been aged for a minimum of two years, a V.S.O.P., VO, Reserve, or Reserve Speciale for at least five years and a Napoleon, X.O., Vielle Reserve or Extra six years. An Hors dage Armagnac has spent at least 10 years in the cask. To avoid confusing nomenclature, some Armagnacs are now labeled to indicate the youngest spirit in the bottle. Thus, if a bottle is age labeled 10 or 20 years, one is guaranteed that the youngest spirit in the bottle was aged in oak for no less than the number of years indicated. Vintage labeled Armagnacs identifying a specific year must contain spirit made from grapes harvested exclusively during the year indicated on the label. To be labeled Bas-Armagnac, the bottle must contain only spirit made from grapes grown and distilled in the Bas-Armagnac region. A bottle labeled Armagnac can contain grapes grown or distilled in any of the Armagnac regions.

How do Armagnacs and Cognacs differ?

While Armagnac is the older of the two brandies, the isolation of the Armagnac region and the lack of access to a seaport took it on a much different historical path than Cognac. Cognac capitalized early on its locational advantages and profited greatly from international trade, particularly with the British and Dutch markets. A handful of large Cognac houses grew dramatically, and established recognized brand names in the international markets. By contrast, Armagnac was primarily consumed in France. It is reported that while one bottle of Armagnac is sold in France for every three bottles of Cognac, in the United States the ratio is one to 150. To this day Armagnac remains a craft industry with small, artisanal producers using historic production methods and little or no advertising or international marketing. By contrast, the annual output of each of the large Cognac houses dwarfs the entire output of Armagnac. Cognacs losses through evaporation are nearly four times greater than Armagnacs entire production each year. It is has been said that it is easy to understand the difference between Armagnac and Cognac if one thinks of Cognac as industrially produced worsted cloth and of Armagnac as hand woven Harris Tweed. However one characterizes the differences, they are significant and readily explained by the different grape varieties, terroir, and production methods. Armagnac is produced from several different grape varieties grown in sandy soil and warm temperature. Cognac is produced almost exclusively from Ugni Blanc, grown in chalky soil with mild temperatures. Armagnac is single-distilled to a low per cent alcohol (52-55%) while Cognac is double-distilled to a high per cent alcohol (67-72%). The better Armagnacs are marketed at their natural cask strength, while Cognac is typically reduced to 40% alcohol by the addition of water. In terms of taste, Armagnac is typically richer and fuller bodied and shows more primary fruit. It is dominated by dried fruit flavors (orange, plum, quince and apricot), with hints of vanilla, leather, almonds, and hickory, while Cognacs fruit is lighter and more floral. The interaction of Armagnac with the oak barrels typically produces flavors emphasizing vanilla, caramel, toffee, bourbon and pepper; in Cognac it more commonly produces spice and herbal notes. Armagnac is normally more aromatic with smoky and earthy overtones whereas cognacs aromas are more muted due to the dilution from adding water. And while the better Armagnacs emphasize the differences between vineyards and vintages, the large Cognac houses typically blend spirits from a variety of sources to achieve a consistent taste.

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Armagnac Paradox
While much mystery remains regarding the early history of Armagnac, it is clear that it was developed for medicinal purposes. A treatise dated in 1441 describes more than 30 medicinal uses of Armagnac and another early treatise recognized Armagnac as an elixir of life. Over the last ten years there has been increasing attention to the so-called French Paradox, referring to the fact that although the French consume far more saturated animal fat than Americans do, they experience much lower rates of coronary heart disease than Americans. Numerous worldwide studies have documented the fact that moderate drinkers of alcoholic beverages, particularly red wine, have a lower incidence of a variety of diseases than nondrinkers. What is less well known is the fact that the French Paradox also exists within France; areas in Southwestern France where Armagnac consumption is greatest have a coronary mortality rate as much as one-third lower than that in Northern France.

Recommended Reading ARMAGNAC: The Definitive Guide to Frances Premier Brandy, by Charles Neal (1998; Flame Grape Press, 710 8th Avenue, San Francisco, CA 94118 USA) (English).LE GUIDE DE LAMATEUR DARMAGNAC, by Fernand Cousteaux and Pierre Casamayor (1985; Daniel Briand-Robert Laffont, 5, Rue Saint-Pantaleon, Toulouse, France) (French).

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Information
Domaine Loujan
Driven by a passion to produce the very finest Armagnac, Laura and Robert Hill purchased Domaine Loujan in 2000 and assembled an experienced team of local craftspeople who share their passion and dedication to producing Armagnac. When they are not in Gascony pursuing their passion for Armagnac, they reside in Colorado, where Roberts law practice emphasizes litigation on behalf of consumers, investors and small businesses. Both Laura and Robert are active in their community and are involved in a number of non-profit organizations.For more information regarding Domaine Loujan or to communicate with Laura or Robert Hill, please contact: DOMAINE LOUJANLaura@LoujanBasArmagnac.comRobert@LoujanBasArmagnac.com

About Preiss Imports

PREISS IMPORTS

From its establishment in 1961 Preiss Imports has built an impressive portfolio of the finest international spirits from producers grounded in tradition and committed to excellence. For information regarding the availability of Loujan Bas Armagnac, please contact: PREISS IMPORTSP.O. Box 2172Ramona, California 92065E-mail preiss@preissimports.comTelephon e 760-789-6010Fax 760-789-5461http://www.preissimports.com Additional Armagnac Information From time to time we send electronic mailings updating our friends and clientele regarding Loujan Bas Armagnac and sharing Armagnac related news and recipes. We hope you will subscribe to our mailings by completing the brief form below with the understanding that we closely guard the privacy of our friends and clientele. We will never share any of this information with anyone at any time under any circumstances. Laura and Robert Hill

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