Armagnac

From Cookipedia

Revision as of 10:37, 2 March 2016 by Chef (talk | contribs)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)


A 1956 armagnac.

Armagnac (French pronunciation: ​[aʁ.maˈɲak]) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of Armagnac grapes, including Baco 22A, Colombard, and Ugni Blanc. Armagnac was one of the first areas in France to begin distilling spirits, but the brandies produced have a lower profile than those from Cognac and the overall volume of production is far smaller. In addition they are for the most part made and sold by small producers, whereas in Cognac production is dominated by big-name brands.


Find recipes that contain 'Armagnac'