Armagnac, distilled mainly in Gascony in the southwest of France, is recognised as the only brandy to come
close to the quality of cognac - indeed some connoisseurs specifically prefer the more robust flavour of
armagnac. It is distilled once only, in a specialised copper still that was invented in the Armagnac region on the
nineteenth century. Frequently, small farmers use a portable still, which is wheeled from farm to farm. It is then
aged in black oak, which gives tannin and deep colour to the brandy. The ageing and labelling of armagnac is
done in much the same way as cognac.

The region known as Armagnac is divided into three areas (in order of descending quality): Bas-Armagnac,
Ténarèze, and Haut Armagnac. Any bottle bearing only the word Armagnac, without mention of any of the
regions, is a blend of two or all three regions.

Unlike cognacs, vintage dated armagnacs have always been legal in France, and so a much wider variety of
vintage-specific bottlings are available.