Armagnac is nowadays the poor cousin of Cognac, but prior to the second World War it was the brandy of choice. The grape varieties are Baco 22A, Colombard, Ugni Blanche and Folle Blanche and it grows mostly on chalky clay soils. The grapes are vinified, then distillation takes place in a continuous still, rather than a pot, as in Cognac. The oak used tends to the larger pored, so maturation is faster than that of Cognac. The typical characters of Armagnac are earthiness, fire and fruit, making it a more elemental spirit than Cognac. For some reason, many people find themselves less affected by indigestion from Armagnac drinking than Cognac. (CW 23/01/12)