In 2020, the French Ministry of Culture recognized the production of Armagnac eau de vie, a spirit from the Gers region that combines history, know-how and tradition. The origins of this “fiery water" date back to the Middle Ages, even if at the time it was mainly used as an apothecary's remedy. Today, it is one of the world's best-selling spirits.
Although the depiction of vines on Gallo-Roman mosaics may date the beginnings of winegrowing in Gascony to Antiquity, this beverage probably only appeared after the arrival on European soil of the alembic, the essential distillation tool imported by Muslims in the Middle Ages.
Initially used in medicine to make remedies and essential oils, the alembic gradually came to be used to produce aqua vitae, obtained by fermenting or macerating fruits, cereals or nuts.
In 1310, the virtues of this alcohol were mentioned in a medical treatise, and traces of its sale in Occitan markets can be found in the 15th century, although still as a curative beverage.
After the discovery of the benefits of ageing in oak barrels in the 18th century, giving it its characteristic amber color and aromatic complexity, the drink really took off in 3 French departments: Gers, Landes and Lot-et-Garonne. More precisely, it's the province of Armagnac, located between the Nouvelle-Aquitaine and Occitanie regions, that specializes in this production to which it gives its name.
In the 19th century, Armagnac was exported throughout Europe by Dutch merchants, and was gradually divided into 3 appellations, now derived from the distillation of white wine.
These variations reflect the characteristics of the region's soils: the sandy, acidic soils of the west produce Bas-Armagnac, the clay-limestone soils of the center produce Ténarèze, and the limestone soils of the east produce Haut-Armagnac. In addition to geological specificities, 4 main grape varieties are used: folle blanche, ugni blanc, baco 22A and colombard.
These combinations produce a whole range of eaux de vie, lighter or lighter, fruity or full-bodied, always with citrus or exotic fruit aromas and spicy or vanilla notes.
Distilled between November and March, Armagnac is generally enjoyed as an aperitif (neat or in a cocktail), to celebrate special moments or as a digestif. In all cases, it's a spirit to be savored slowly, a prerequisite for the release of its - at least - 40 virtues listed by Vital Dufour in the 14th century. The prior of the town of Eauze (Gers) praised the fact that this alcohol "sharpens the mind, stops tears flowing, cures hepatitis and gives boldness to the timid".
A true Gascon treasure which, despite its worldwide success, remains a small-scale artisanal product and, in the ultimate accolade, joined the Breton fest-noz and the baguette de pain on France's prestigious list of Intangible Cultural Heritage in October 2020.
Valérie from Comme des Français
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