Armagnac is a wine brandy produced in the French departments of Gers, Landes and Lot-et-Garonne, with more limited geographical denominations: bas-armagnac, armagnac-ténarèze (or tenarèze) and haut-armagnac. The blanc-armagnac (or white armagnac) shares the same production area, but has a slightly different specification. All these denominations owe their name to the ancient province of Armagnac, part of the South-West vineyards.
Armagnac has been produced since the Middle Ages, but mass production began in the 17th century and reached its peak in the 19th century. Eauze (Bas-Armagnac) and Condom (Ténarèze), both in the Gers department, are the historical and economic centers.
Armagnacs are made by distilling dry white wines. Various products are covered by these designations, with alcohols of increasing age, this representing the time spent in oak barrels. Their alcoholic strengths are 40% or higher by volume. In 2010, 2,105 hectares of vines were used to produce armagnac, with production that year of 18,900 hectolitres of pure alcohol (equivalent to just over six million 70 cl bottles).
Bas Armagnac Delord 1998 harvest