Armagnac

Armagnac is a wine brandy produced in the French departments of Gers, Landes and Lot-et-Garonne, with geographically more restricted denominations: bas-armagnac, armagnac-ténarèze (or tenarèze) and haut-armagnac. The blanc-armagnac (or white armagnac) shares the same production area, but with a slightly different specification. All of these names owe their name to the ancient province of Armagnac, which forms part of the vineyards of the South West.

Armagnac has been produced since the Middle Ages, but its massive production began in the 17th century and reached its peak in the 19th century. Eauze (in Bas-Armagnac) and Condom (in Ténarèze), both in the Gers, are the historical and economic centres.

Armagnac is made by distilling dry white wines. Various products are concerned by these appellations, with alcohols of increasing age, this duration representing the time spent in oak barrels. Their alcoholic strengths are greater than or equal to 40% by volume. In 2010, 2,105 hectares3 of vineyards were used to produce Armagnac, with a production that year of 18,900 hectolitres of pure alcohol (the equivalent of just over six million 70 cl bottles).