Brandy

Around 1313, in France, the foundation of what would become the country’s renowned brandy industry began to take shape, particularly in the region of Armagnac. While distilled spirits were already known across Europe, their production techniques were still evolving. Initially, French distillation focused on medicinal purposes; alcohol was distilled as a base for herbal remedies by alchemists and apothecaries.

In regions such as Gascony, where Armagnac lies, wine was abundant, and local producers began experimenting with distilling their wine into a more concentrated, long-lasting spirit. This early version of brandy, often called “burnt wine” (from the Dutch term “brandewijn”), was found to be robust and better suited for aging. The casks in which it was stored imparted additional flavors, paving the way for the distinct character brandy is known for today.

By the mid-14th century, Armagnac brandy was being recognized for its unique qualities, and its production continued to spread across France, later leading to the establishment of Cognac as another major brandy-producing region. France’s early distillers laid the groundwork for the global brandy industry, with Armagnac recognized as one of the oldest continuously produced distilled spirits in the country.