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Armagnac (; (:aʁ.maˈɲak)) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using column stills rather than the pot stills used in the production of Cognac. The resulting spirit is then aged in oak barrels before release. Production is overseen by the Institut national de l'origine et de la qualité (INAO) and the Bureau National Interprofessionel de l'Armagnac (BNIA). Armagnac was one of the first areas in France to begin distilling spirits, but the overall volume of production is far smaller than Cognac production and therefore is less known outside Europe. In addition, they are for the most part made and sold by small producers, whereas Cognac production is dominated by big-name brands. ==History and cultural uses== Armagnac is the oldest brandy distilled in France, and in the past was consumed for its therapeutic benefits. In the 14th century, Prior Vital Du Four, a cardinal, claimed it had 40 virtues: Between the 15th and 17th centuries, Armagnac was traded on the markets of Saint-Sever, Mont-de-Marsan, and Aire-sur-l'Adour. Subsequently, Dutch merchants began promoting the trade more widely. The traditional French gourmet dish ortolan has traditionally been prepared by force-feeding an ortolan bunting before drowning it in Armagnac and roasting it. (The dish is now legally prohibited due to laws protecting the bird.) 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Armagnac (brandy)」の詳細全文を読む スポンサード リンク
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