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Armagnac - A Scientific Brandy Tasting

9 December 2010, Cambridge, United Kingdom


Introduction
Armagnac, like its famous big brother Cognac, is a high quality, complex French brandy made by distilling wine. Most people don't realise that
Armagnac actually came first. It was being traded as early as the 15th century, about 200 years before Cognac. At first, the spirit was used primarily for medicinal purposes, but it wasn't long before people began to drink it for pleasure.
Armagnac is a rich, powerful spirit, with a wide range of flavours including vanilla, pine, coffee, liquorice, prunes and other dark fruits. It takes
longer to mature and is often much earthier than Cognac. The unique style of Armagnac is the result of several factors, e.g. it is much warmer than
Cognac so the base wine is higher in alcohol and lower in acidity, and a different type of still is used in its production.Come along and enjoy a tutored tasting led by Bruce Perry (Eaux De Vie Ltd,
London), and learn the difference between VS, VSOP and XO.
Venue
University of Cambridge

Todd-Hamied Room, University of Cambridge, Lensfield Road, Cambridge, CB2 1EZ, United Kingdom

Organised by
SCI CaGE Section
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