Armagnac

It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using column stills.

He was known as the prior of Eauze, today the location of the Bureau National Interprofessionnel de l'Armagnac (BNIA).

But historians have not found evidence that he ever visited Eauze, much less that he was writing specifically about distilled eau de vie from Armagnac.

Subsequently, Dutch merchants began promoting the trade more widely and providing or financing alembics.

The official production area is divided into three districts that lie in the departments of Gers, Landes, and Lot-et-Garonne.

The newest appellation Blanche d'Armagnac ('white Armagnac') was established to allow the production and export of clear, unaged brandies.

[clarification needed] Long aging in oak barrels softens the taste and causes the development of more complex flavours and a brown colour.

When the Armagnac is considered as matured, it is transferred to large glass bottles (called "Dame Jeanne") for storage.

The main difference between Armagnac and other spirits is that, due to its relatively low alcoholic content, it is generally not diluted with water.