The Journal

VS, VSOP, XO, Hors d’Âge, vintage: what each Armagnac age statement guarantees, how age accounts work, and why the real age often runs well past the minimum.

Two French grape brandies aged in oak, two regions, two ways of distilling. Here is what really sets Armagnac apart from Cognac, backed by official figures.

From the tawny sands of Bas-Armagnac to the limestone of Haut-Armagnac, by way of Ténarèze: where Armagnac’s three regions lie, what their soils are like and how their brandies differ.

Sealed, a bottle of Armagnac keeps almost indefinitely; once opened, it needs a little care. Position, place, cork and timing: everything you need to know.

The right glass, the right temperature, a small pour and a little time: a complete method for tasting Armagnac, from unaged Blanche to old vintages.

Bred in 1898 by François Baco, Baco 22A is the only hybrid grape fully listed in a French AOC. Here is its history, its soils, its flavors and why it ages so well.

A vintage Armagnac carries the year of a single harvest. What that guarantees, why the bottling date changes everything, and how to pick the right year to give.

From ice-cold Blanche to old vintages, Armagnac has a place at the table. Pairings by age and by dish, cooking with Armagnac and Gascony’s table traditions.

Clear, fruity and unaged, Blanche Armagnac is Armagnac before the barrel. Here are the rules behind it, how it tastes, how it is served and how it mixes.