What is the difference between Armagnac and Cognac?

Armagnac and Cognac are French wine spirits aged in oak barrels that each has an AOC designation.

Armagnac Vs Cognac

The AOC Armagnac and Cognac terroirs

Armagnac is produced in the South-West of France (the Gers department, the East of the Landes and the South of the Lot-et-Garonne) whereas Cognac is produced 300 km further North (Charente, Charente-Maritime, part of the Dordogne and Deux-Sèvres).

The terroirs are distinguished by their soils and climate, which give their brandy their typical character. The Cognac soil is mainly limestone, while the Armagnac soil is sandy, clayey-siliceous and clayey-limestone. The Armagnac region has a continental climate, while the Cognac region has a more oceanic climate.

The grape varieties Armagnac vs Cognac

Cognac is made from the Ugni Blanc grape only, whereas Armagnac is made from 10 different grape varieties, including Ugni Blanc. The diversity of grape varieties authorized by the AOC Armagnac decree is due to the viticultural tradition of the region which also produces tasting wines. The Cognac region only produces wine for distillation.

Armagnac stills vs. Charentais stills

The still used for the distillation of Cognac is different from the one used for Armagnac. The Cognac or “Charentais” alembic is a basic copper alembic c” (double heating): the alcohol is distilled twice and the brandy comes out with a higher alcohol content (72°). The Armagnac still is a double-column copper still with trays, for a continuous distillation: the wine is distilled only once and the brandy comes out with a low alcohol content (54°).

Function of the plates of the Armagnac still

The plates of the Armagnac still allow the alcohol vapors to bathe in the fresh wine and extract its aromas: this is the bubbling. This step does not exist in the Cognac still where the alcohol vapors do not meet the fresh wine.

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Château Arton Haut-Armagnac in the Gers, owner, and harvester since 1991, in conversion to biodynamic farming and permaculture.

Armagnac vs Cognac comparison

After distillation, Armagnac has a strength of 54°, while Cognac has a strength of 72°. The evaporation of alcohol during the aging process allows Armagnac to reach its 40-45° when sold. Its aging links it to the culture of wine and distinguishes it from other brandies. Like wine, Armagnac can be vintage to reflect the history of the year. Cognac is gradually diluted with distilled water to reach its 40-45° for sale. The brandy, “burned” by the alcohol, cannot evolve.

Armagnac and Cognac have two singular historical trajectories, which influence their current reputation. Armagnac has developed on a French consumption model. Its more confidential artisanal production perpetuates ancestral know-how. Cognac was conceived for an export market to the Netherlands and England.