Armagnac must be matured in oak barrels. Oak barrels are permeable and they absorb a significant amount of liquid over time. As much as 5% of the volume of the new spirit we put into a cask will be quickly absorbed into the thirsty wood when it is initially filled – but it does not stop there.
Cyrano is a poet and a soldier, a brawler and an incurable romantic… a hero. The first among men and totally lost among women. Blessed with being brilliant at everything, cursed by having the biggest nose in all of France.
Cyrano is hopelessly in love with Roxane, but he is too ashamed to confess his love for fear of rejection, so instead becomes a protector, a confidante and friend.
ROXANE is a clear unaged armagnac distilled from white wine grapes, a white spirit full of fruit and freshness. Never compromised by barrels, she is the true essence of armagnac. After distillation is vatted in inert containers allowing the spirit to retain its sharp, spunky edge. Clean with a bold, muscular character, it is the preferred for mixologists as it is a versatile base for cocktails
C'est dans les vallons qui entourent Margouët-Meymes où le regard entrevoit les montagnes pyrénéennes qu'un citoyen argentin a planté sa tente après une carrière passée à commercialiser les produits d'une des plus importantes sociétés françaises dans le monde…
If one sticks to its literal meaning, the word appellation is the action of designating someone or something by giving it a name. Its legal meaning defined since 1909 became even more significant in 1935 when the term «d’Origine Controlée» was attached to it: the appellation became a label of identity.
A skilled craftsman, the cellar master beguiles and exudes an aura of mystery around him. Though however captivating the idea of the silhouette in the shade of the barrels, the reality is far from this storybook image and doesn’t say enough about the responsibility of the one that brings Armagnac to its ultimate maturity.
Piece of theatre, piece of cake or even pièce de résistance, the pièce we are talking about however, is fashioned specially in wood for ageing Armagnac! Whether it is a barrel, tun or cask, it is in this that the eau-de-vie combines with the wood and takes on the aromatic elements that will mark its memory.
There is nothing quite like the coiled, multicolored serpentine ribbons that carpet the ground of a carnival or other festivals. In Armagnac however, the serpentine is nothing like a streamer. It is a copper tube that coils around on the right-hand side of the alambic, the primary tool for distillation.
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.