Winter Goes Better with Armagnac

12/08/14 -

Armagnac: fiery, outdated hooch from the days of old or under-the-radar value for lovers of rich, terroir-focused spirits? The answer is probably a bit of both. Like the grower Champagne revolution currently taking place on the other side of France, the best Armagnacs come from small farmer/producers or micro-négociants with longstanding contracts with producers who are often too small in scale for luxuries like bottling or labeling machines. The other side of the coin is dominated by a few major houses that lead the category in sales and in modernization. Shortcuts are de rigueur such as excessive dilution to stretch out quantities, and then the addition of caramel and boisé (syrup made from boiling wood) to add sweetness and color respectively. Luckily, there are still many brilliant spirits made that showcase Cognac’s wild brother's intensity, complexity and authenticity. Here are our favorites that make a great finish to any meal, or a fantastic gift for the holiday season. For more on what Armagnac is, please see this. John Rankin