The ‘nose’ of Armagnac is an integral part of what makes the enjoyment of the spirit. It can be a real challenge to know what you’re actually meant to be experiencing. Experts mention various aromas, such as vanilla, citrus fruits, peach, caramel, vanilla, or tobacco. But for those whose senses aren’t quite as well tuned as those who inhale Armagnac for a living, I will try to give you some guidance.
The twenty thousand hectares that make up the Armagnac vineyard are a wonderful feature of Gascony that offer lovers of France’s oldest eau-de-vie and walkers wanting to discover the region, a plethora of varied and pleasant walking routes.
Los Angeles, California, April 17th, 2018 – Cyrano Armagnac XO won its first Double Gold Medal in the 2018 San Francisco World Spirits Competition (SFWSC), including Best on Class honors as the Best Armagnac in this year’s event!
Sugaris Armagnac’s ally! It is even an excellent ally when it comes to food pairing because it can help to reduce the sensation of alcohol on the palate. But beware, too much sugar will overwhelm the Armagnac and inhibit its expression.
Armagnac is a spirit which pairs well with fine food and cuisine. It may, therefore, be invited to the dinner table, whatever the occasion or dishes served. Seafood, meat, fruit, vegetables, cheese, and dessert can be accompanied by one or more different types of Armagnac.
Many who enjoy Armagnac also love Whisky – or Whiskey – and Bourbon. And yes, many people are aware that Armagnac is made from grapes, and Whisky from grain. But the story certainly doesn’t end with the grape versus grain saga.
Let’s get to the number crunch. For example, the production cost of a litre of vodka is around $0.90. A liter of 12 year old whisky of 12 years is around $1.70. And a liter of 12 year old armagnac, bears a production cost of about $9.00! Now that’s a big difference. But why is the cost of making a liter of armagnac so different from that of other spirits? Let’s look at this in a bit more detail.
Researchers from St. Petersburg State University have designed a brandy analyzing device which can distinguish the ‘young’ drink from the seasoned one and even to distinguish among variants of brandy. This is of great help both to manufacturers and analysts on the hunt for counterfeits.
It is here that the magic takes place; where the cellar master creates his masterpieces. Both a place of work but also a ‘sacred temple’, the cellar contains the secrets of Armagnac. Its raw and authentic atmosphere gives the impression of time standing still.
Margouet-Meymes, FRANCE, 21 December 2017- Cyrano, the Armagnac for bartenders and sommeliers, today unveiled its latest innovation: Fine & Rare Vintages. The date displayed on a bottle of vintage Armagnac denotes the year the grapes were grown.
As consumers become more educated about their alcohol choice they lean towards higher quality drinks. As an incredibly complex drink, with a lot of controversy surrounding its popularity, variations, and market share, armagnac is getting into the spirit of the musketeers.
In French, terroirs reflect what realtors call location – the complex interaction of soil, climate, topography, and other factors that make each grape-producing region (and often each single vineyard) – unique.
In Armagnac there are three Terroirs that constitute a vineyard in the form of a vine leaf representing 15 000 hectares of vines, of which today, 4200 hectares are identified exclusively for the production of Armagnac:
Bartenders use spirits more than anyone else: they pour them all day long, and they try them in countless different mixed drinks. They see the bottle as a canvas and a tool to use and interact with; hence, the shape, weight, and feel are extremely important to them.
They helped us design a bartending-friendly bottle that would facilitate and inspire bartender’s work. A bottle having Speed, Accuracy, and Comfort in mind – the three key things that enable them to make more drinks, to make better drinks.
The Sales Manager will visit key accounts and work with local distributors and distributor sales reps to achieve sales objectives. Will be part of a dedicated and passionate team, focused on sales and brand management
The glass must help to contain and then give expression to the aromas. The balloon glass is not the best suited, although it is the type most often proposed for a tasting. The ideal glass is of the “Tulip” type.
Barrel-aged cocktails have been popping up at high-end bars for quite some time, but no two barrel-aged cocktails are the same. We've seen plenty of Negronis and Old Fashioneds, but some bartenders have been getting a lot more creative.
When a cocktail is barrel aged, a number of compounds define what we recognize as key flavor identifiers of aged products: dry, nutty, vanilla, fruity, sweet, toasted, etc. We can break down the reactions that produce these flavors in three categories: infusion, oxidation and extraction
It’s unfortunate that, these days, people tend to think of cocktails as being made with gin, tequila, the whiskies and vodka. Everyone forgets about brandy. Or, if they don’t, they think of it as a drink for old men in tweed, sipping it from warmed tulips as they smoke their way through Havana’s finest. Or they think of wealthy rappers drinking cognac.
This is a shame because, brandy has much to offer at the bar. If ever there was a spirit as deserving of a renaissance as last week’s rye, this is it.
They have much in common: they are both French premium spirits produced in South West France, they are both white wine grape brandies with their own Appellation Contrôlée, they are both aged in oak in well-charred barrels, they can both be aged for considerable periods, they are both normally reduced in strength before bottling, and they share many of the same quality descriptors. But there are many differences....
Brandy is exploding in the American market. It may not get the popular-press attention and cultural buzz that other spirits do, but the numbers don’t lie.
It made up 5.7 percent of the U.S. spirits market in 2015 - more than gin, scotch and blended whiskey. Between 2002 and 2015, super premium bottlings rocketed up by 226.9%, and premium by a mind-boggling 340.5%, according to the Distilled Spirits Council of the United States (DISCUS).
While Armagnac requires aging in oak barrels, not just any oak will do. It is critical for Armagnac production to select the right wood and age and dry it to perfection before starting to make the barrels.
Although oak from other regions can legally be used, purists insist on barrels made from the black oak of the local Monlezun forest