After distillation, Armagnac is first aged in 400-430 liter (105-115 gallon) oak barrels before being placed in glass bottles. The tannins from the oak are dissolved in the brandy as it slowly oxidizes with the air coming through the wood.
Hotel Bars have played a huge part in the development of cocktail culture and the creation of some well known cocktails.
Unblended, vintage Armagnac can be aged from several years to as many as 100 years. Most of the better quality Armagnac has been aged for a minimum of 20 years.
BOLS Bartending Academy in Amsterdam, across from the entrance of the Van Gogh Museum. Test your senses, enjoy a genever cocktail.
Maker’s Mark Distillery is a historic handcrafted, small-batch bourbon whiskey maker in Loretto, Kentucky. It was the first and only distillery in America to be named as a National Historic Landmark.
First sold as a magic elixir with medicinal qualities that suggested alchemy, the Armagnac made by hundreds of small, independent Armagnac producers is recognized today as one of the world’s great liquors.
In the sleepy town of Kampot in southern Cambodia, the Riki Tiki Tavi bartender will quench your thirst with a cold beer or a single-malt from their extensive collection.
At the forefront of modern mixolgy in San Francisco, Alembic has a wide selection of whiskeys and bourbons, and a huge list of classic cocktails.
One of the great cocktail bars of the modern bay area cocktail renaissance. Make sure to try the Ginger Rodgers.
Specializing in incredibly good and classic cocktails, Death & Company is one of New York's best bars. With a speakeasy style and a very well crafted menu it is hard to go wrong with any of the drinks here.