Armagnac

Armagnac is a fine, highly aromatic brandy from Gascony, deep in southwest France. The Armagnac region lies between two rivers, the Ardour and the Garonne. and was granted AOC (Appellation d'origine controlee) in 1936.  It lays claim to being the oldest spirit distilled in Europe with origins in the 15th century.  Despite this claim to great age it lives in the shadow of it's better known cousin, Cognac.  If you're ever in the region do not mix these up, especially in the presence of a local! 
Armagnac is distilled once in a column still whereas Cognac is double distilled in a traditional pot still. This process results in Armagnac being a darker, heavier brandy, as one would expect from a region famed for its Foie Gras, Cheese and generally rich cuisine. Cognac is on the other hand lighter and fruitier. According to chef Alain Dutournier "Cognac is dependable, but Armagnac, like the Gascons who make it, is more forceful, more complicated - even excessive at times - and more exciting.” 

Production is primarily based in three sub areas,  Armagnac Tenareze, Bas Armagnac and Haut Armacnac.  Subtle differences between the regions is the result of soils types, weather, etc, what the French call terroir.  This is the perfect digestif after a rich meal of roast goose. 

One of the best producers from Bas Armagnac, and one of my favourites is Duc de Loussac, their XO is particularly good. Sit back and sip it and let the woes of the world slip by unnoticed. But please, no ice.