wine

1. SUNIL KUMAR
ARMAGNAC
Armagnac is believed to be a brandy older than Cognac. It is located 150 kilometres
to the south of the cognac region.
Cognac grapes grow in chalky soil while Armagnac grapes grow in clayey and sandy
soil.
In Armagnac region, summers are warmer and winters are chilly.
Produced by the clan of people called ‘Basques’
Grape varieties 1) Folle Blanche
2) Picque pont du pays
3) Saint Emillion
4) Collambard
5) Juracon
Armagnac is divided in 3 districts:
- Bas Armagnac (largest producer)
- Haut Armagnac
- Tenareze
Bas Armagnac - has sandy soil.
Tenareze - 2nd largest producer has clayey soil.
Haut Armagnac - Chalky soil. Inferior spirit, used only for blending and base for
liqueurs.
Distillation method
Distilled once in alembic Armagnacaise

2. SUNIL KUMAR
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Final run off is at 53%. Retains all congeners and character.
End spirit is fiery, give it a mystic, earthly, pungent aroma.
Aging is done in dark oak cast from the forest of Monzelun. The wood is dark,
sappy, high tannin but is not very porous. Less evaporation.
On aging is draws colour from the cask. End product is nut brown with flecks of
gold.
Evaporation loss is 2-3% per year.
After 6 months, it falls sick - starts stinking of rotten wood. This is rectified by
blending with older Armagnac (at least 1 and a half years). Same cask is used (not
transferred). Ready after 18 months. (Minimum by law).
Identification system
3*, VS, VSOP, XO, Napoleon
Armagnac is at its prime 5-10 yrs after 10 yrs it starts deteriorating, becomes like any
other brandy.
Controlled by an ‘Appellation Armagnac Controlle’
Brands
Chabot
Sempe
Drunk Straight in a brandy inhaler