Armagnac - King of French Brandies
Brandy Based Cocktail Recipes - Armagnac Aperitifs and Digestives
Dec 5, 2008
Armagnac brandy has been produced in Gascony, South West France for over 700 years. The Armagnac region lies between the Adour and Garonne rivers and the unique character of the brandy derives from the soil of the region, which is light and sandy and ideal for the growing of Armagnac grapes.
Brandy is technically a fruit spirit or eau-de-vie and was traditionally made from a variety of fruits. Nowadays Armagnac is made in small quantities from white wine using a blend of grapes –usually but not exclusively Ugni Blanc and Colombard.
Whereas Cognac, it’s more famous cousin, goes through a double distillation process in a pot still, Armagnac wine is distilled only once in a special column still made of laminated copper which produces a colourless spirit, known as ‘la blanche.’
The la blanche is then transferred to new oak casks where it is stored for, on average between 8 – 10 years, before being transferred into old oak casks, for a second aging. Cognac’s double distillation process may produce a smoother and more polished brandy but the special second aging process of Armagnac gives it a unique and complicated flavour as well as it’s famous amber colouring.
When first produced the la blanche spirit is about 65% alcohol, some of which evaporates naturally in the long maturing process – this lost percentage is called ‘la part des anges’ (the angels share) and once the angels are replete and the alcoholic content reaches 40%, the brandy is then bottled.
Armagnac is sold under several different classifications as the brandy is often blended. In this case the age given on the bottle will always be the age of the youngest brandy within. If there is a single year on the bottle then the Armagnac is a true single vintage. Once bottled the brandy will not mature further so don’t hesitate to uncork it right away. Once opened it will also – should the need arise – keep for years.
According to the purists great Armagnac deserves to be presented in the proper manner – served in a snifter with a large bowl and a narrow rim which helps concentrate the aroma.
But for those of us less concerned with drinking etiquette there is a host of ways to enjoy Armagnac
Armagnac Based Cocktails:
Armagnac Sour
- 3 parts Armagnac
- 1 part lemon juice
- Dash of brown (demerara ) sugar
Serve in a tumbler decorated with two slices of lemon
Aramis
- 1 part Armagnac
- 3 parts Orange Juice
Mix in a large tumbler and top up with crushed ice.
Hôtel de France (apéritif)
- 2 parts Armagnac
- 1 part Crème de cassis (blackcurrant syrup)
- 7 parts chilled Champagne
- A shot of pear liqueur
In a tall flute glass mix the cassis, armagnac, pear liqueur and top up with champagne
Armagnac Fizz (apéritif)
- Armagnac (4 cl)
- 1 teaspoon of citron pressé
- A teaspoon of brown sugar
Put in a cocktail shaker and shake quickly, then top up with soda water.
Nuit Gasconne (digestif)
- 1 part Armagnac
- 1 part Cointreau (triple sec)
- 2 parts of strong cold coffee
Serve in a balloon glass with ice cubes and a little cream on top
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