Cognac et Armagnac

The Cognac is a fine brandy with grape products in the region around Cognac. Grapes arise from white vines: Ugni Blanc, CoLombard and Madwoman Blanche. The Cognac possesses numerous flowery and subtle aromas. 5 major aromas which we find most of the time are the vanilla, the prune, the caramel, the orange and the apricot.

Cognac and Armagnac are France's two great wine-based brandies and an essential part of our selection of spirits, alongside whisky, rum and gin. Both are produced in south-western France, just a few hundred kilometres apart, yet they follow very different production methods. This explains why their aromatic profiles can differ so greatly despite sharing the same origin: wine.

A brandy from Charente

Cognac is produced from naturally acidic white wines with a low alcohol content, primarily made from Ugni Blanc grapes grown across the appellation's six crus: Grande Champagne and Petite Champagne in the south, renowned for the finesse and length of their spirits; Borderies, known for a rounder style that matures more quickly; followed by Fins Bois, Bons Bois and Bois Ordinaires, which account for most of the planted area. The base wine is then distilled twice in a traditional Charentais pot still, a copper still heated over an open flame using a process regulated since 1936, before being aged for at least two years in oak barrels. This double distillation process is one of the key characteristics that sets Cognac apart from its Gascon counterpart.

A more rustic distillation style in Gascony

Produced further south-west, in the same departments as Côtes de Gascogne wines, Armagnac is made from Ugni Blanc, Colombard, Folle Blanche and Baco grapes. What sets it apart is its distillation method: unlike Cognac, Armagnac is traditionally distilled continuously in a single pass through an Armagnac still. This process retains more of the original character and aromas of the base wine, resulting in spirits that are often more distinctive, rustic and expressive of their terroir than Cognac, where blending eaux-de-vie from different crus tends to create a more consistent final profile. Armagnac production is also considerably smaller-scale and more artisanal, driven by family-owned estates rather than large houses.

Understanding the label: VS, VSOP and XO

Since 2018, both spirits have used the same age classifications, harmonised to make them easier to understand on international markets: VS (Very Special) requires a minimum of 2 years of ageing, VSOP (Very Superior Old Pale) 4 years, and XO (Extra Old) 10 years, compared with just 6 years before the reform. These classifications always refer to the youngest eau-de-vie in the blend rather than the average age. The longer a blend spends ageing in oak, the rounder and more aromatically complex it becomes, developing notes of dried fruit, spices and vanilla along with a deeper amber colour, generally accompanied by a more pronounced oak influence and a higher price.

How to choose between Cognac and Armagnac

A VS or VSOP, regardless of origin, is well suited to cocktails or as an introduction to these spirits, retaining fresher floral and fruity notes. An XO is generally best enjoyed neat after a meal, allowing its complexity from extended ageing to come fully into its own. The choice ultimately comes down to style: on one side, the roundness and consistency of Cognac blends combining eaux-de-vie from several Charente crus; on the other, the more characterful, artisanal profile of Armagnac, which often offers better value at a comparable age due to its lower international profile.

FAQ

Do Cognac and Armagnac have the same alcohol content?

Yes, both are generally bottled at around 40% ABV, as is the case with most brandies sold in France.

Why is Armagnac less well known than Cognac?

Armagnac production is considerably smaller and more artisanal, driven by small estates rather than large houses, which has historically limited its distribution on international markets.

Can Cognac and Armagnac be enjoyed other than as after-dinner drinks?

Yes, increasingly so. VS and VSOP expressions, with their lighter oak influence, work particularly well in mixology, whether in cocktails or long drinks, an approach that appeals to a younger audience than the traditional after-dinner serve.