SAVOIR-FAIRE

JANNEAU


SIGNATURE DISTILLATION

Janneau’s fame comes partly from its unique mastery of both distillation methods allowed by the appellation decree: continuous distillation with Armagnac alembic and double distillation with Charente pot stills.


Authenticite Savoir Faire Janneau Armagnac Qualite

CONTINUOUS DISTILLATION

The continuous distillation is the most common method in the region. It uses a regional specific column still, the Armagnac alambic.

The distilled eaux-de-vie, with alcohol content between 52 and 60 percent, are full of vigor and very rich aromatically.

DOUBLE DISTILLATION

The double distillation, on the other hand, after being forbidden by restrictions in 1903, was introduced back in Armagnac in 1972, following a demand by Janneau. More complex, it requires a Charentais pot still.

It consists of two successive distillations to bring the eau-de-vie at 72 percent alcohol. The resulting eaux-de-vie are marked by an intense fruit.

AROMAS

VARIETIES

HARMONY

CELLAR MASTER


BLENDING

When an eau-de-vie reaches the aromatic profile our Cellar Master desires, he begins the “coupes”, the blending of eaux-de-vie from diverse origins – variety, age, distillation – that will complement each other. The eaux-de-vie are like a palette of unique and complex aromas. Following the traditional artisanal method, our Cellar Master reproduces Maison Janneau’s exceptional blends every year.While the notes they are made of may evolve, the harmony of our blends remains constant year after year. The particularity of Janneau is to blend eaux-de-vie from single and double distillation.



BLENDING

When an eau-de-vie reaches the aromatic profile our Cellar Master desires, he begins the “coupes”, the blending of eaux-de-vie from diverse origins – variety, age, distillation – that will complement each other. The eaux-de-vie are like a palette of unique and complex aromas. Following a mastered artisan method, our Cellar Master reproduces each year Maison Janneau’s  exceptional blends. While the notes they are made of may evolve, the harmony of our blends remains constant year after year. The particularity of Janneau is to blend eaux-de-vie from single and double distillation.



CELLAR MASTER

A fine taster from an early age and a great enthusiast of European wines and distillates of wine origin, Micol Meo chose to dedicate herself to the production of wines and spirits by becoming an Oenologist at the Università degli Studi della Tuscia, near Rome. She began her career in a small family winery in the Veneto region of northern Italy, working as an oenologist and cellarman in the cellar and as a vineyard worker in the vineyards, giving her a gateway into the world of wine. It was after a bucolic season in Tuscany, making Brunello di Montalcino in the historic Castelgiocondo cellar of the Marchesi de’ Frescobaldi family, that she decided, keen to develop and enhance her skills, to go and study in France.

After her National Diploma of Oenologist in Toulouse, falling in love with the city and its regional traditions, she decided to stay in France. She taught in the BTSA Viticulture and Oenology and in the Professional Baccalaureate in Vine and Wine in Cognac for a year, then finally settled permanently in the Gers, as a consulting oenologist. She became a manager within a small oenological council independent of the laboratory where she carried out all the analyses and accompanied several winegrowers in the production of their wines and Armagnacs.

If oenology is the fruit of human genius, distillation is its sublimation.

It was with this philosophy and her great love and respect for the oldest eau-de-vie in France that she arrived at Maison Janneau. Surrounded by great distillers and strengthened by their know-how, she knows that with dedication and team spirit, the name of Maison Janneau will continue to resonate strongly in the world of Armagnac.