Armagnac Country

Armagnac is documented from the fourteenth century, older than cognac, and the difference is in the method: it is usually distilled once through a continuous column still, at a lower strength, which leaves more of the grape character in the spirit, where cognac is distilled twice in pot stills. It is aged in local black oak. Ten grape varieties are permitted, with Ugni Blanc, Baco, Folle Blanche and Colombard dominating. Bas-Armagnac, the western zone on sandy soil, is generally considered the best. Vintage bottlings are common, which is unusual for brandy. Small family producers do most of the making and open for tasting.

What you actually see

• The column stills - single-distillation alambics, some still mobile on trailers.
• The oak chais - ageing cellars of local black oak barrels.
• The vintage bottlings - single-year brandies, unusual outside this region.
• The Gascon countryside - vines, bastides and duck farms across the Gers.

When to go

October to November for distilling, when the stills run and some travel between farms; April to October for general visits. Producers keep farm hours and prefer appointments.

Honest expectations

Producers are small and often need calling ahead. Tastings involve strong spirits, which matters when driving. The region is rural with long distances and little public transport.

Nearby

Auch lies east; Larressingle and Condom are in the heart of the region.