The Trifecta of French Spirits

When it comes to world-renowned spirits, France stands tall among the giants, with its long-standing tradition of producing some of the finest alcoholic beverages. Among the numerous treasures that grace French soil, three spirits have emerged as true embodiments of the country's spirit-making expertise: Cognac, Armagnac, and Calvados. Each of these distinguished spirits carries with it a distinct heritage, unique production methods, and a remarkable range of flavours that continue to captivate connoisseurs and enthusiasts around the globe.

This article delves into the unique characteristics of each spirit, exploring their distinct flavours, production processes, and the regions they call home. Additionally, we'll provide guidance for those eager to experience the delights of these spirits, sharing tips on how to savour them and suggesting ways to incorporate them into your favourite cocktails. 

Cognac

Cognac, one of the most popular spirits to come out of France. Cognac is a type of brandy made in, well, Cognac, its namesake commune in Western France. Most people resonate with this spirit on a more luxurious level, especially considering the kind of popularity it gained internationally through American enthusiasts getting into the business. Hennessey, one of the most popular Cognac brands in the world, has now become a household name in America with the people that endorse it and also it being the “Spirit of the NBA”. Shawn ‘Jay-Z’ Carter, one of the biggest artists in the world also now owns a significant ownership stake at D'Ussé. As he said, “Hold up, that D'Ussé is the sh*t if I do say so myself”. A few more well known Cognacs throughout the world include: Rémy Martin, Martell and Courvoisier.  

What do we know about this spirit? In a way similar to wines, Cognacs can only be made from a select few specific grapes and also is connected to a particular geographical location. The spirit is aged and blended, and finally enjoyed in a Cognac glass, if  you want the complete, perfect experience. The way Cognac is meant to be had, if you may. More complex and smoother, they’re definitely a more polished version of regular brandies. Remember you can definitely make something LIKE Cognac in any part of the world, but it ain’t Cognac unless its made in Cognac. The spirit also has classifications that basically separate the spirits based on how they are aged. While it is up to you on how you want to enjoy it, we suggest going neat.    

Armagnac

Made in the heart of Gascony, Armagnacs come from a mixture of four different territories, with Appellation d’Origine Contrôlée (AOC) status: Haut-Armagnac, Ténarèze, Bas-Armagnac and Blanche d’Armagnac. These regions are also famous for all sorts of white, red and rosé wines that they produce from over thousands of hectares of vines that these regions cover. It is white wine from these regions that are distilled for the creation of Armagnac! Blanche d’Armagnac is usually associated with brandies that are not aged. Amongst the most popular brands of Armagnacs, there are Marie Duffau, Delord and Château de Lacquy. 

Armagnac, however, never saw the same kind of popularity as Cognac did. While Cognac has taken over the world, Armagnac has stuck to its roots and stayed more authentic to the art of craft that multiple families and artisans started producing with their own blends. Armagnacs are both a good aperitif and digestif. Old Armagnacs are usually enjoyed after a meal, served neat or if you get your hands on a clear Armagnac you could even try it chilled or on the rocks! Armagnacs also make a great base spirit for cocktails so you could also try them out that way! 

Calvados

Calvados, isn’t the first thing that pops up when one mentions Normandy, France. An apple brandy that is exclusively produced in the region of Normandy, the spirit has recently gained popularity as it finds its way through multiple cocktail and bar menus around the world. Unlike Cognac and Armagnac that are both produced by distilling white wine from grapes specific to a particular region, Calvados starts off as a cider made primarily from apples that MUST be grown in Normandy. While it has never been as popular as either Cognac or Armagnac, Calvados has recently started gaining more popularity as a lesser complex since more people are acclimated to the taste of Apple!

Of course, it is an easy spirit to get used to and also used in cocktails and so if you get your hands on a bottle of Calvados, you shouldn’t find it too difficult to find a way to try it out. Producers usually use four different types of apples: bittersharp, bitter, bittersweet and sweet. Some of the most popular brands are Boulard, Pierre Huet and Père Magloire.