Brandy, cognac & armagnac

 How to taste brandy / cognac / armagnac? 

1. Visual analysis
2. Smell the liquid 
3. Taste the liquid (small sip first, larger one second)
4. Analysis of the aftertaste and finish

General description of a cognac/brandy/armagnac and how to taste it:

A video describing a way to serve and taste: 

Another video describing the way to serve them:

Difference between brandy / cognac / armagnac

• Brandy -  is a liquor produced by distilling wine. Brandy generally contains 35–60% alcohol by volume (70–120 US proof) and is typically consumed as an after-dinner digestif. In a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy).^[3][1] These products are also called eau de vie (which translates to "water of life").

• Cognac - is a variety of brandy named after the commune of Cognac, France. It is produced in the surrounding wine-growing region in the departments of Charente and Charente-Maritime

• Armagnac - is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France

Video describing the differences 

Glass, differences and advantages/disadvantages:

 

Glass differences for the most common of them:

Cognac

The cognac production process, grapes, fermentation, distillation, aging and blending - link

Cognac is produced only in France in these regions:

1. Grande Champagne (13,766 hectares (34,020 acres)) The soils in Grande Champagne and Petite Champagne are characterized as shallow clay-limestone, over limestone and chalk.
2. Petite Champagne (16,171 hectares (39,960 acres)) Petite Champagne eaux de vie have similar characteristics to those from Grande Champagne. Cognacs made from a mixture of Grande and Petite Champagne eaux de vie (with at least 50% Grande Champagne) may be marketed as "Fine Champagne".
3. Borderies (4,160 hectares (10,300 acres)) The smallest cru. This denomination's soil contains clay and flintstones resulting from the decomposition of limestone
4. Fins Bois (34,265 hectares (84,670 acres)) Heavier and faster aging eaux de vie ideal for establishing the base of some blended cognacs. The soils here are predominantly red clay-limestone and very stony, or otherwise heavy clay soils
5. Bons Bois and Bois Ordinaires (together 19,979 hectares (49,370 acres)). Further out from the four central growth areas are these two growing regions. With a poorer soil and very much influenced by the maritime climate, this area is 20,000 hectares.
6. Bois à terroirs The soils of Les Bois (Bons Bois, Bois Ordinaires, and Bois à terroirs) are sandy, spanning coastal areas and some valleys

Type of cognac:

• VS - Very Special (minimum of two years of cask aging)
• VSOP  - Very Superior Old Pale (minimum of four years of cask aging)
• XO - Extra Old (minimum of six years of cask aging, but the law will change, and from 2018 it is going to be 10 years)
• XXO (Extra Extra Old) is a specific indication given to wine spirits that have been aged for at least 14 years

Other titles:

• Premium (VS)
• Extra (essentially VSOP– with at least six years aging)
• Napoleon (between VSOP and XO)
• Vintage (a single vintage Cognac)
• Réserve Familiale (Family Reserve)
• Très Vieille Réserve (Very Old Reserve)
• Extra
• Hors d’Âge - (Beyond Age) is a designation which BNIC states is equal to XO, but in practice, the term is used by producers to market a high-quality product beyond the official age scale
• Heritage (which can have 40, 50, 60 or more years of aging!)

“Black” or “double oaked” or “very fine Cognac” are used by brands to market their Cognac brandies to signify a special batch

Armagnac

Armagnac is produced only in

• Bas-Armagnac
• Armagnac-Ténarèze
• Haut-Armagnac
• The newer appellation Blanche d'Armagnac was established to allow the production and export of clear, white brandies that are unaged.

Types of Armagnac  - is allowed to be sold under vintages. When Armagnacs of different ages have been blended, the age on the bottle refers to the youngest component.

• A three-star, or VS, Armagnac is a mix of several Armagnacs that have seen at least one year of aging in wood.
• VSOP or five stars the aging is at least four years,
• XO and Hors d'âge ten years.
• Older and better Armagnacs are often sold as vintages, with the bottles containing Armagnac from a single year, the year being noted on the bottle, aged of a minimum of 10 years.