From Distillation to the Cellar
Exceptional Distillation, Distinctive Aging
distillation
Armagnac distillation is a continuous process using a column still. It is notably different from the method used for Cognac and other spirits.
Distillation takes place during the winter and must be completed by March 31 of the year following the harvest.
Wine is often distilled directly on the estate with the help of a traveling distiller, known as a bouilleur ambulant, who goes from cellar to cellar to distill the winemakers’ wines, as few estates have their own still. The wine may also be brought to professional distillation workshops or cooperative cellars.
Château Garreau owns two traditional Armagnac stills, which can be seen during the visit to the Armagnac Écomuseum. This allows us to control the entire production process, from vine to bottle. Our main still is a SIER Armagnac still built in 1919.
Most Armagnac (around 95%) is produced using the traditional continuous Armagnac still. Made entirely of pure copper, this still was patented in 1818 by Sieur Tuillière, a craftsman from Auch, and later improved and refined by the region’s distillers. It plays an essential role in shaping the unique character of Armagnac.
The Principle of Armagnac Distillation
The process can be summarized as follows: the wine continuously feeds the still and flows into the column, descending from tray to tray toward the boiler. Under the intense heat of the furnace, the vapors rise in the opposite direction and bubble through the wine on each tray. These vapors are enriched with alcohol and the wine’s aromatic compounds, then condensed and cooled in a coil surrounded by wine. This ingenious system not only enhances aromatic extraction but also avoids the need for water cooling.
At the still’s outlet, the brandy is colorless, with an alcohol content between 52% and 72% (traditionally between 52% and 60%).
At this stage, Armagnac is still fiery but already rich in aroma — intensely fruity (plum, grape) and often floral (vine blossom or linden). Aging in oak casks will gradually bring complexity and roundness.
Partial source: Bureau National Interprofessionnel de l’Armagnac (BNIA)
Aging in Oak
The clear brandy leaving the still is then aged in oak barrels, which give it its golden color and new aromas. At Château Garreau, our Armagnacs mature in the “Chai du Prince,” a unique underground cellar within the appellation, built in the 19th century by a Russian prince. Sheltered from light, in ideal conditions of temperature and humidity, our Armagnacs gently evolve over the years, gaining roundness and depth.
Each year, a precise selection of new barrels naturally imparts color and woody notes to our young spirits.
Oak, an Essential Element
In Armagnac production, only two oak species are authorized: sessile oak and pedunculate oak.
Sessile oak (Quercus petraea): Its acorns grow directly on the branches, without or with a very short stalk. It thrives in drier, higher soils than pedunculate oak. Its wood is fine-grained, dense, and less porous, which slows air exchange and the release of aromas. It imparts subtle notes of dried fruits, hazelnut, toasted bread, or cedar, with soft, elegant tannins.
Pedunculate oak (Quercus robur): This majestic species is characterized by acorns hanging from long stalks. It grows mainly in lowlands and humid areas of Western Europe. Its wood is dense, with large pores that allow moderate oxygenation during aging. It releases strong aromatic compounds: marked tannins and spicy, woody, vanilla, or roasted notes. This oak is particularly valued for spirits that require structure and expressiveness.
