Designing a Water-of - life

Once the distillation is done, the Armagnac ages in "pieces": in 400-liter oak barrels generally coming mostly from the forests of Limousin or Gascony.

These parts are then stored in cellars where temperature and humidity are important for the quality of aging.  The cellar master then monitors the evolution of his eaux-de-vie, which takes place in several stages:

Extraction of tannic compounds and aromas from the barrel.

An evaporation of part of the brandy as well as a reduction in the alcohol level (about ½ degree per year), called “angel's share”.

There follows an evolution of the aromas from the wood and the wine by a slow oxidation of the Armagnac in contact with the air through the barrel.

Thus, the eaux-de-vie remain in new barrels until the optimum dissolution rate of the substances in the wood is reached.  A transfer to older barrels in order to avoid excessive extraction of the wood and to continue their slow development then takes place: the substances of the wood are refined, aromas of vanilla and prune develop, the "rancio" character appears. and the degree of alcohol gradually decreases by the evaporation of alcohol (the angel's share).  The eau-de-vie then takes on a beautiful amber color which then turns to mahogany.

After a number of years and constant careful evaluation by the cellar master, up to 50 years. The eaux-de-vie are put into glass so that there is no further extraction of wood and only once it is considered to be at  its peak: the nectar comes to life!