Guide to Armagnac: Difference Between Armagnac and Cognac

Armagnac is a type of French brandy, or distilled wine, that is typically enjoyed as an after-dinner drink. Armagnac is known for its flavor, which combines notes of chocolate, dried fruit, and caramel, and for its rich mouthfeel. Armagnac is column-distilled, which is a process where the alcohol is continuously heated between two vertical columns and then aged in French oak barrels or casks for a minimum of 1 year. Though Armagnac and Cognac are both are brandies distilled from wine, Armagnac is distilled once while Cognac is distilled twice.

Only four specific French grape varieties are used to make Armagnac: Baco, Folle Blanche, Colombard, and Ugni Blanc. Armagnac was originally produced in the Gascony region of southwest France, and it is now produced in only four certified Armagnac regions, including Bas-Armagnac, Armagnac-Ténarèze, and Haut-Armagnac.

Here is a brief overview of how Armagnac is made.

• Pressing: After the grapes for the Armagnac are harvested, they are pressed to create the juice that will become white wine. The solution ferments for about three weeks, allowing the sugars to ferment into a low-alcohol and high-acidity wine.
• Distillation: The wine is distilled through a column distillation process in which the wine is heated in one still then siphoned into another, where it boils and creates vapor, enriching the wine’s taste. The process yields a brandy called eaux-de-vie, which will age to become Armagnac. Armagnac distillers must begin the distilling process in winter, so that it is completed by the final day of March.
• Aging: Similar to Cognac, the eaux-de-vie that becomes Armagnac is aged in oak barrels after it is distilled. It is often stored in new oak barrels, then transferred to previously-used ones to avoid an overly oaky taste. The Armagnac ages for at least a year, depending on its classification.
• Blending and bottling: Different aged eaux-de-vies from different crus—or geographic regions with the proper environment to grow quality grapes—are blended together to make Armagnac, with the youngest brandy in the blend determining the classification.

There are four grades of Armagnac, each of which is determined by the age of the youngest brandy in the blend. The older Armagnacs are considered to be the finest ones. Here are the four grades.

1. 1. Very Special (V.S.): V.S. Armagnac is any Armagnac in which the youngest brandy in the blend has been aged at least two years.
2. 2. Very Superior Old Pale (V.S.O.P.): V.S.O.P. is any Armagnac where the youngest brandy in the blend has been aged for at least four years.
3. 3. Extra Old (X.O.): Also known as Napoleon Armagnac, this is a class where the youngest brandy in the blend has been aged at least six years.
4. 4. Hors d’âge: This designation, meaning “beyond age,” means that an Armagnac has been aged for at least ten years.

Though Armagnac and Cognac are both sweet French brandies made from distilled white wine and customarily enjoyed after dinner, there are a few key differences between the two.

• Distillation: Cognac is distilled twice using pot stills, and armagnac is distilled once in column stills made of stainless steel. The flavors of Armagnac are often a bit brighter and more pronounced because of the lesser distillation time.
• Texture: Because of the different distillation processes, Cognac and Armagnac have different textures and mouthfeels. Cognac has a thinner texture, more purely liquid, while Armagnac has a thicker, more viscous texture.
• Alcohol content: Armagnac has a stronger alcohol content, typically distilled to between 52–60 percent ABV, while cognac is distilled to around 45–47 percent ABV. When they are bottled, both end up at about 40 percent ABV, but Armagnac can go up to as much as 48 percent.
• Region: Cognac can only be made in the Cognac region of France, which is farther inland and north than the Gascony region of France—located on the east coast of France near the Spanish border—where Armagnac is made.

If you’re drinking Armagnac for the first time, try these ways to enjoy the spirit.

1. 1. As an after-dinner liqueur: The sweet flavors of Armagnac make it a perfect after-dinner drink, and when you’re choosing one to enjoy, older is always better so go with a vintage Armagnac. Serve your Armagnac neat and at room temperature, and take small sips to appreciate the flavor profile.
2. 2. On the rocks: When drinking clear Armagnacs—known as Armagnac blancs or Haut-Armagnacs, which have spent less time in the oak aging barrels—you can enjoy them on the rocks or chilled in the fridge.
3. 3. Brûlot: Serving your Armagnac Brûlot means to flambé it using sugar to set it on fire. You will need a copper receptacle to set your Armagnac to protect your surroundings from the braze.

These classic Armagnac cocktails are perfect as a pre-dinner aperitif, or a post-dinner digestif.

1. 1. Armagnac Stinger: This cocktail, originally served with Cognac, was a pre-Prohibition favorite. To make, combine Armagnac, crème de menthe, orange bitters, and garnish with a sprig of mint.
2. 2. D'Artagnan: The D’Artagnan is of the only cocktails to specifically call for Armagnac over generic brandy. To make, combine armagnac, orange liqueur, orange juice, simple syrup, and finish it off with a splash of champagne.
3. 3. Brandy Smash: Adding Armagnac brings boldness to this classic brandy cocktail. To make, muddle Armagnac, simple syrup, mint leaves, and lemon wedges together, then serve over crushed ice.
4. 4. Continental Sour: Make this evolution of a Whiskey Sour by mixing together armagnac, egg whites, simple syrup, lemon juice, and red wine.
5. 5. Armagnac Sidecar: Make a classic sweet and citrusy Sidecar cocktail by swapping the Cognac for Armagnac, then adding white sugar, orange liqueur, and lemon juice.

Learn more about mixology from award-winning bartenders Lynnette Marrero and Ryan Chetiyawardana. Refine your palate, explore the world of spirits, and shake up the perfect cocktail for your next gathering with the MasterClass Annual Membership.