Armagnac is France's oldest brandy, produced in the Gascony region of southwestern France since at least the 15th century, and represents a more rustic, artisanal approach to grape brandy compared to its more famous cousin Cognac, using single-distillation in traditional column stills (alambic armagnacais) that preserves more of the wine's original character and terroir. The spirit is made from specific grape varieties including Ugni Blanc, Baco Blanc, and Folle Blanche grown in three designated sub-regions—Bas-Armagnac (producing the finest, most elegant brandies), Ténarèze (known for structured, age-worthy spirits), and Haut-Armagnac (the smallest production area)—with each terroir contributing distinct characteristics based on soil composition and microclimate. Unlike Cognac's double distillation process, Armagnac's single continuous distillation typically results in a lower proof spirit (52-60% ABV) that retains more congeners and flavor compounds, creating brandies with greater intensity, earthiness, and individual personality that reflect both the vintage year and specific producer's style. Armagnac ages in black oak barrels from Gascony forests, developing complex flavors of dried fruits, spices, leather, and nuts over decades, with many producers offering vintage-dated bottles that showcase specific harvest years, making this spirit particularly appealing to collectors and connoisseurs seeking authentic, terroir-driven expressions of French brandy craftsmanship that often provide exceptional value compared to similarly aged Cognacs.