Armagnac is the oldest eau-de-vie produced in south-western France, in Gascony with an Appellation d'Origine Contrôlée. It is obtained by distilling white wine in a still called an "armagnacais alembic" and ages for many years in oak barrels before being put on the market. Armagnac is offered in blends of several eaux-de-vie from several harvests (VS / VSOP / XO) in a vintage version, that is to say, a single harvest year. The area of production, the methods of viticulture, distillation, and the crus of Armagnac are all subject to strict rules.
In the bottle, Armagnac does not change. However, it must be kept upright so that the alcohol does not attack the cork. Armagnac should be drunk at room temperature in tulip-shaped glasses which concentrate the aromas and allow for a more precise tasting. Tilt the glass to observe the colour and brilliance of the brandy. From golden yellow to mahogany to tawny orange, the colours of Armagnac reflect its oak barrel ageing and its maturity.
What should you eat with Armagnac?
As an aperitif, served on the rocks or in cocktails, opt for young Armagnacs that can be accompanied by a couple ice cubes, sparkling water, tonic or combined in cocktail creations. As an accompaniment to sweet and savoury dishes: foie gras, duck with honey, or even as a dessert, with candied orange, cinnamon or chocolate-based mignardises. Young Armagnac is frequently used to spice up a sauce, to flambé poultry or shellfish, to deglaze a preparation. It is also used to enhance pastry recipes (cannelés, crêpes, etc.)