Armagnac, Gascony's distinctive spirit, has its origins in the distillation of wine in the Middle Ages, probably introduced by the Arabs. Although its exact creator remains unknown, Father Labat, a monk, refined the distillation process.

Discover the history and location of the country of Armagnac, a territory in the heart of South-West France, marked by its Celtiberian peoples and its autonomous past within Novempopulanie. Learn more about its current administrative departments and regions as well as its long-standing relationships with neighboring countries.

Reading time is approximately 3-4 minutes The cultivation of vines is an ancestral tradition which requires unfailing dedication and rigor. The winegrowers, artisans of the land and guardians of know-how passed down from generation to generation, lead a life punctuated by the seasons and the needs of their vines. Days tailored to the seasons The life of a winegrower is far from easy. From daybreak until sunset, the winegrower is on his feet, watching over his vineyard with constant attention. From March 1 to October 1, his day begins at five in the morning and does not end until six in the evening. This long period is crucial for the vine, which requires care and vigilance to bear fruit. With the arrival of autumn and until the return of spring, the rhythm adjusts to the shortening of the days. The work begins at dawn and continues until night forces the winegrower to return home. These extendable schedules show the necessary adaptation to natural cycles, a harmony between man and his environment. A strict working environment The winegrower of the time was subject to strict rules to ensure the good health and productivity of his vines. In particular, he was forbidden to keep dogs in the vineyards, to make fires, or to burn or take away stakes or branches. These measures, although severe, were designed to protect the vines and guarantee the quality of the wine produced. A life of work The description of these days of work, with few breaks, illustrates the winegrowers' commitment to their profession. These men and women of the land spared no effort, aware that the quality of their harvest depended on their labor and vigilance.

Reading time is approximately 3 minutes Armagnac owes much of its unique character to an inseparable plant companion: the oak. Without it, the vine at the origin of this nectar would be powerless to offer us its complex and captivating aromas. Fortunately, the Armagnac region is full of oak forests, essential for transforming eau-de-vie into a beverage. These trees, once split, give off scents of damp earth and wildlife. Allowing the Armagnac, after several years in barrel, a subtle and wild scent. The Gascon tradition, rich in its traditions and customs, favors the aging of Armagnac in Gascon oak barrels, thus promoting a perfect alchemy between wood and wine. But which oak should you choose to properly house the Armagnac? The region is blessed with five main varieties, each bringing its own unique touch to the eau-de-vie The Pedunculate Oak : Recognizable by its twisted trunk and elongated acorns. It is most used in cooperage, particularly appreciated for its distinct aromas. The Sessile Oak : With its straight trunk and egg-shaped acorns. It is also authorized in cooperage and often crossed with pedunculate oak for its specific qualities. Tauzin Oak : Its very cut and fluffy leaves give it a unique aesthetic, although it is less used in cooperage. Downy Oak : Also known as truffle oak, it plays a role in the production of truffles, adding additional richness to the region. Oak-Cork : Essential for the production of corks, it completes the life cycle of Armagnac, from the forest to the bottle. The “Corkscrew” initiative highlights the importance of cork recycling, inviting the collection of corks to finance humanitarian actions. Ultimately, pedunculate and sessile oaks, thanks to their unique characteristics and their perfect adaptation to the climate and soil of Armagnac, are the chosen ones for making barrels. The forest of Monlezun-d'Armagnac, with its seed oaks, is a national treasure, whose acorns, carefully harvested and cultivated, continue to perpetuate the tradition and quality of Armagnac.

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.

Le Sud-Ouest de la France propose des recettes savoureuses à base d'ingrédients locaux comme le roquefort et l'armagnac, tels que les pruneaux fourrés, la terrine de foie gras et le magret de canard à l'armagnac. Ces plats témoignent de la richesse culinaire régionale.