Armagnac is an undisputed symbol of France, in particular, as it is indicated - by quite a few historians - as the oldest of the spirits that can be found on the market, although this title is questioned by those who they claim, conversely, that Irish whiskey was the first spirit created. Armagnac is mainly produced in three areas of France, including Bas-Armagnac, Haut-Armagnac and, finally, Ténarèze, and what is known for certain from a historical point of view is that the same it was born before another famous brandy, that is, Cognac.

Use in cooking

Armagnac is a spirit widely used in particular to give a stronger and more exclusive flavor to meat-based second courses, such as veal and pheasant based.


A brandy like Armagnac can be stored best in a cool, dark and dry environment.


One of the most appreciated and sought after Armagnacs, it is produced from the Folle Blanche grape variety: this is the Tariquet Armagnac.

Recipe list