Eleanor of Aquitaine embroiled Armagnac in conflicts, but it resisted English occupation and was integrated into France in 1607. The Peace of Nogaro, signed in 1960, brought together allies of d'Artagnan and the Confrérie du Beaujolais.

Cordoba, in the 10th century, became a cultural and scientific center under the Umayyads, thanks to the exchange of knowledge among communities. Significant improvements in wine distillation were made, laying the groundwork for modern distillation.

The Château de Lacquy, an ancient barony, has been marked by influential owners, such as the Lubet family, who expanded brandy production in the 18th century. During World War II, Françoise de Boisséson, then owner, showed courage by establishing a Resistance maquis on the property, thereby making the Château de Lacquy a witness to French history.

Armagnac, a brandy produced since the 14th century in the heart of Gascony, has forged its identity through port transactions and sea voyages. In the 19th century, the term armagnac was adopted to designate this precious liqueur, the geographical boundaries of which were defined by decree in 1909.

Armagnac, a renowned spirit, also reflects a significant French history, notably that of the sovereign Armagnac dynasty which reigned for five centuries. The conflicts and alliances of that era have left their mark on Armagnac's identity, which, beyond its flavor, embodies the resilience and pride of a community.

Armagnac, the oldest brandy in France, has its origins in the rich history of Gascony, a cultural and geographical crossroads. The Gascons, curious and innovative, developed expertise in distillation thanks to diverse influences. Therefore, Armagnac reflects this unique cultural heritage.

Le mot "alcool" vient de l'arabe "al Kuhl", désignant à l'origine une poudre de maquillage. Il a évolué pour désigner l'aqua vitae, une solution utilisée pour nettoyer les plaies, puis est devenu un terme générique englobant une vaste gamme de substances. L'armagnac est le résultat d'une transformation alchimique du vin en une eau-de-vie aux arômes complexes.

Armagnac, in the heart of south-west France, is a fascinating region spanning three départements and two administrative regions. Its history dates back to the time of the Celtiberians, who resisted the Romans, and continued with the autonomy of Novempopulania.

The Armagnac Musketeers, dedicated ambassadors of French excellence, promote this noble eau-de-vie around the world at annual chapters, winning over an international audience and even heads of state, with the support of a coalition of enthusiasts and experts.

Armagnac, a brandy from the Gascony region, owes its fame in part to Henri IV, the epicurean King of France and lover of the drink, who left a significant mark on French gastronomy. Even today, armagnac is synonymous with French refinement and savoir-vivre, perpetuating Henri IV's royal heritage and passion for the pleasures of the table.

In the 1950s, Jacques and a young woman embarked on an airplane journey to procure Armagnac, but the freezing cold of the Pyrenees put them in danger. Jacques then used one of the bottles to warm up his travel companion, and they managed to land safely.

Armagnac was born in the south-west of France in the 11th century, combining tradition and innovation. The grape varieties of the Gers give this eau-de-vie its unique character. The distillation process combines modernity and traditional methods to create rich aromas. A delicate line represents a village.

This article describes the rural landscapes of Upper Armagnac and Ténarèze, where residences in white stone and half-timbered houses bear witness to the region's history and artisanal craftsmanship. Armagnac also has a unique administrative history, briefly being a department in 1790 and requiring several towns to add the qualifier "Armagnac" to their names to avoid homonymous confusion.

The technique of high training, used in the Pyrenean foothills, involves tying the vine shoots to a network of wires to keep the shoots away from the ground, thus reducing exposure to humidity and promoting high acidity in the grapes. The baco blanc and ugni blanc grape varieties, chosen for their low alcohol content and high total acidity, benefit from this method of cultivation to produce quality wines for distillation.

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.

Armagnac, the emblematic eau-de-vie of south-western France, offers a variety of flavours thanks to its traditional production methods and age-based classification system, ranging from Trois Étoiles (one year) to Hors d'Âge (ten years and more), including VSOP (four years) and vintages, which bear witness to historical and personal events.

La folle blanche, a refined spirit from Château de Neguebouc, goes wonderfully well with a variety of dishes, offering unforgettable culinary experiences. Renowned chefs such as Jean-Luc Arnaud and Michel Sarran include this eau-de-vie in their creations, highlighting its aromatic subtleties and its ability to magnify flavours.

South-West France offers tasty recipes based on local ingredients such as Roquefort and Armagnac, including stuffed prunes, foie gras terrine and duck breast with Armagnac. These dishes bear witness to the region's culinary wealth.

South-West France is renowned for its culinary speciality, confit, and its fat markets, offering a unique experience for food lovers. The Musée de l'Oie et du Canard (Goose and Duck Museum) in Gimont and Armagnac, the local spirit, enhance this discovery of the terroir, making the South-West an unmissable destination.