Armagnac Distillation Method & Aging

For the distillation of armagnac, the main objective is to heat wine until it boils, purely condense its vapors, and finally reconvert this steam into liquid form again. Traditional armagnac is distilled once in a small continuous still called an alambic, which is often transported from one producer to the next between the months of November and January.

Unlike a double-distillation pot still that eventually heats wine to around 72% (144 proof), the armagnac alambic issues a spirit between 52% and 60% (104 and 120 proof).

First, the wine enters the fire-driven alambic and is warmed in a pre-heater. From there it passes into the main column where it cascades over a number of heated plates. When it reaches the lower boiler, it begins to steam and evaporate. The alcoholic vapors then rise back through the curved tubes within the plates, forcing the outgoing eau-de-vie into contact with the incoming wine and insuring that additional fruit elements and flavors are transferred to the spirit. Finally the vapors exit through the top of the column and into the condensing coil, where they are cooled from steam into liquid form before dripping into a wooden cask.

This lower-alcohol spirit retains many esters, acids and congeners that double-distillation purifies or eliminates altogether. In their youth, these non-alcohols can make the spirit thick, rustic and slightly foxy. Given time these elements oxidize and gain tremendous aromatic complexity. One needs, however, at least 12-15 years of patience.

Unfortunately, the commercial market demands products that are young and inexpensive. Therefore, the blends of many négociants (3 Etoiles, VSOP, Réserve, Hors d'âge) incorporate a percentage of double-distillation (reinstated in 1974) which permits the removal of the non-alcohols and ultimately yields a lighter, more neutral and consumer-friendly spirit that can hit the market after only several years.

Aging

Armagnac is traditionally aged in a 400-420 liter oak cask known as an une pièce armagnacaise. Whereas Gascon oak was once commonly used, lack of natural resources now warrants an increased usage of oak from the Limousin forest. The differences between the two types of oak are not tremendous: Gascon oak tends to give more tannin, Limousin more vanilla. Adjusting time levels in newer and second-use oak can compensate for each barrel's physical differences.