Nowadays, 20% of the Cassaigne vineyard is devoted to making Armagnac.

1 – Distillation

With a pot still very specific to this wine spirit: the Armagnac continuous still. It is a pure copper apparatus, which was recognised by a patent registered in 1818 (by a stove builder from Auch, Sieur Tuillière, during the reign of Louis XVIII), then adapted, modified and improved by local distillers. It really contributes to the unique character of Armagnac.

Distillation fabrication Armagnac

  • When it leaves the pot still, the wine spirit is colourless. At this stage, the Armagnac already displays incredibly rich fruit aromas (plums and grapes), often accompanied by floral notes (vine flowers and lime blossom).

2 – Ageing in 400-litre barrels

As soon as distillation is complete, the Armagnac is aged in 400-litre oak barrels. They are stored in the Cassaigne cellar under the care of the cellarmaster who monitors:

The extraction of tannins and aromatic compounds from the barrel.

The partial evaporation of the wine spirit and the reduction in the alcohol content.

The development of oak and wine aromas due to slow oxidation of the Armagnac as it comes into contact with the oxygen in the air through the barrel.

Vieillissement de l'Armagnac

The wine spirits remain in new oak barrels until the optimal integration of oak aromas has been achieved. They are then transferred to older barrels to prevent an excessively oaky taste and continue their slow development. The oaky notes become more refined and vanilla and prune aromas develop. The wine spirit turns a beautiful amber and then mahogany colour.

After a certain number of years (ranging from around 50 years or more), as determined by the cellarmaster, the wine spirit is transferred into glass demijohns. The quality is then at its peak.

Have you heard of the “angels’ share”?

This a poetic way to describe the reduction in the alcohol content of Armagnac during barrel ageing, approximately half a degree every year. After a certain number of years (ranging from around 50 years or more), as determined by the cellarmaster, the wine spirit is transferred into glass demijohns. The quality is then at its peak.

3 - The art of blending

When the cellarmaster considers the ageing process to be sufficient, they begin the “coupe”, i.e. the harmonious blending of several wine spirits of different origins and ages. The final alcohol content (bottling strength) is obtained by the gradual addition of “petites eaux”, a mixture of distilled water and Armagnac.
Savoir-faire Armagnac