Tag: Tasting Armagnac

Scientists have produced an artificial tasting tongue.  It is made from sub-microscopic slices of gold and aluminium which create ‘tastebuds’ that are around 500 times smaller than the human equivalent.  Subtle differences in how the metals absorb light allow the ‘tongue’ to identify individual spirits with more than 99% accuracy.  Picking up differences in complex chemical mixtures, sometimes resulting from barrel type and length of maturation, it is hoped that the ‘tongue’ will be used to identify counterfeit products.  Artificial tongues have been produced before, but this is the first time that two different types of nanoscale metal ‘tastebuds’ have… Read more

For many years we have been using a very impressive aroma wheel, set up by the BNIC, to help us describe the different aromas detected in cognac. I suppose it was inevitable that the Armagnaҫais would come up with something similar.  So, instead of a wheel, armagnac aromas have been described in a round seashell with a collection of fruit, herbs, nuts and flowers floating mysteriously from the shell aperture. There are a number of other surprises too since the shell is split into three sections. The inner section denotes a range of ages, 4, 10 and 20 years, and… Read more

Armagnac is probably the oldest known wine spirit in the world but the art of distillation was introduced by the Arabs between 1411 and 1441.  In the department of France known as the Landes, they produced an agua ardente, or fire water, which was used initially as a therapeutic cure.  Tasting Armagnac for pleasure ensued when it was established that storing the spirit in barrels developed desirable flavours. Armagnacs are the earliest examples of distilled wines known in France.  Traditionally they are made using the Folle grape although others, including Colombard, Ugni Blanc and even more recently, the Baco all… Read more