Category: How to make Armagnac

The Armagnaçaise have two advantages over their rivals; the Cognaçaise operate on such a large scale that they do not generally offer brandies from individual estates and unlike the Armagnaçaise, they did not until the mid 1960’s have the legal right to date their brandies. For the past 40 years every French restaurant worthy of a Michelin star has offered a range of single estate single vintage armagnacs. In 1973 when Janneau started to market single vintage armagnacs, Etienne Janneau said, “It was our only weapon against the Cognaçaise, the individual vintages created our image of quality”. Vintages are controlled… Read more