The Cognac predecessor

The French refer to Cognac, brandy and other grape-based distillate as eaux-de-vie, which translates to “the waters of life” implying these liquids are an essential element for living. Not a bad philosophy, especially during the coldest months. Connoisseurs apart, very few people know that it’s the Armagnac that preceded the rather elite digestif, the Cognac.

Brandy, Cognac and Armagnac are differentiated basically by their geographic designations. Cognac and Armagnac are brandies that can only be produced in their designated appellation in France. Both appellation are in Southwest France; Cognac borders the Atlantic to the north of Bordeaux, and the Armagnac region lies inland, South of Bordeaux. Brandy can be — and is — produced in many parts of the world, notably from South Africa, Spain and now California.

If you’re not a French or even love all things French, Armagnac is one of the more rare after-dinner drinks. It’s seen in high society circles as an indicator of having very discerning taste.

Traditionally, Armagnac was made in much the same way as Cognac. Or rather, the other way around, as Armagnac is considered the oldest spirit in France; up to 200 years older than Cognac. In Armagnac, the process is done in a single distillation, where the copper still is exactingly regulated every step of the way.

Cognac has traditionally been twice-distilled. Both spirits are aged in wood casks mainly to impart colour — not flavor — and allow aeration. A significant percentage of Cognac evaporates; this is romantically (or fatalistically) termed “the angels’ share”.

You can sip on the Armagnac, much like you would on brandy or Cognac. The crockery is often a matter of global trends or personal tastes. While nobody disputes the appeal of hand-warmed brandies sniffed and tasted from large, balloon-shaped glasses, the current fashion is for smaller, narrow glasses that can either be tulip-shaped or have slightly closed tops.