Single Cask Vintage Armagnacs

Ideally armagnac spends enough time in new oak to naturally pick up color, vanilla and spice. Afterwards, in more neutral casks, slow oxidation continues; the alcohol level slowly diminishes while the spirit becomes more viscous and soft, finally reaching a point where there is a playful tension between tannin, fruit and alcohol. The armagnac is bottled directly from cask at its natural strength without any sort of outside intervention and the bottle carries its vintage date. This is true, classic armagnac that guards the individuality of its base material and natural élevage. Obviously, it is the armagnac sought by connoisseurs.

Traditional armagnac has always had a close relationship with the individuality of the wine world. Vintages are an important element that sets armagnac apart from cognac because it is common for armagnac, unlike its Charentais relative, to be marketed by the year in which its grapes were grown. Vintages, according to those in the Charente, are never perfect and always contain some type of defect. Blending helps correct these defects and allows for a consistent, uniform taste and continuous availability even in very difficult wine years.

Yet as there are so many variables that play a role during an armagnac's life and producers approach their craft differently, it is difficult to make sweeping generalizations about armagnac vintages as one might with wine vintages. In addition to the quality of wine, one has to consider the quality of distillation, quality of the oak barrels used during the various decades of élevage, and the naturalness of the final bottling.

One of the biggest myths among spirit consumers is that something older is automatically better. The fact is that most armagnacs peak, with regard to their fruit, alcohol and tannin balance, between their 18th and 30th birthdays. It is possible to obtain outstanding armagnacs distilled 30, 40, or 50 years ago; yet the majority that have remained in wood this entire time are overly dry and dominated by secondary aromas.