3. How to distil armagnac

The quality of the wine depends in part on the wood used in the barrels, which is meticulously selected and prepared: the trees must be straight and free of knots, and are ideally cut during the waning moon of August, then split and air-dried to develop their aromatic potential and reduce humidity, creating unique barrels that will enrich the eau-de-vie.

Armagnac, a renowned spirit, derives its unique character from the oak, which is abundant in the Armagnac region. The five main varieties of oak, including pedunculate and sessile, used in cooperage, give distinct aromas to the barrel-aged brandy. The life cycle of Armagnac is completed by the cork oak, used for corks.

Discover the still, a heritage from Persian Antiquity, well before the Arab era. Initially used for the distillation of perfumes and medicines, it has evolved over the centuries. Follow its journey across the Mediterranean rim, where it was adopted by the Egyptians and Greeks, then improved in Italy and southern France. At Château de Lacquy, a still from 1939 perpetuates this centuries-old tradition. Immerse yourself in this fascinating story and discover how this invention revolutionized distilling.

This article relates the evolution of Armagnac. Storage in oak barrels improves quality, leading to the adoption of aging in wood. Bottling around 1750 marks a turning point. Distillation technology is evolving from a batch to a continuous process. Menier built the first continuous jet still in 1767, followed by other innovations. In 1818, Jacques Tuillière filed the patent for a model of column still adapted to the region. These centuries-old techniques still influence our appreciation of Armagnac.