Armagnac has been unfairly seen as the poor cousin of Cognac from those who know little, but equally is often held up as being the best of all the French spirits by those with knowledge.
Made in the south-west of France in the Gers region, it is intrinsically linked with Old Gascon culture. Its production probably pre-dates Cognac too, having been produced by the Moors in the 12th Century.
There are three regions of vineyards with Bas Armagnac in the west being the most revered for the rich topsoil, which produces wines that are low in alcohol and high in acidity; ideal for distillation into Armagnac.
The grapes used are Ugni Blanc, Picpoule (Folle Blanche), Colombard, Blanquette and Baco Blanc 22A (which is the only hybrid grape permitted in the French system of Appellation Controllee).
Armagnac is distilled just once in traditional Armagnac continuous stills, but Cognac-style pot stills have been permitted since 1972. The spirit is distilled to a much lower strength of 55%-60% and is said to be rounder, fuller and more flavourful than Cognac.
Maturation was traditionally undertaken in the scarce 'black' Monlezun oak of the region, but Limousin and Troncais casks are now more common.
Although Armagnac is also blended like Cognac, single vintages of great ages are more common, with Baron de Sigognac holding impressive stocks stretching back 100 years