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.

vieillissement-savoir-faire-armagnac-eau-de-vie-janneau

As soon as they exit the still, our eaux-de-vie are put to age in 400-liter French oak barrels. From this moment on, our Cellar Master, Jean-Noël Dollet, will monitor and accompany daily their development that will last, for some of them, more than 50 years. Slowly, in contact with the oak, the aromas will evolve. To keep a balance between the wood and the fruit, the eaux-de-vie are then transferred in older barrels. There, in time, they develop vanilla and prune aromas and the typical character of Armagnac appears.
During this ageing period, a percentage of the eau-de-vie evaporates from the barrels. This is called “The Angels’ Share”.

AGEING

Janneau’s aeration process is unique in Armagnac.
To maintain a right level of oxygenation in our eaux-de-vie and homogeneize their evolution, barrels of the same lot are regularly emptied and their contents mixed together before splitting it again in new barrels.

AERATION

As soon as they exit the still, our eaux-de-vie are put to age in 400-liter French oak barrels. From this moment on, our Cellar Master, Jean-Noël Dollet, will monitor and accompany daily their development that will last, for some of them, more than 50 years. Slowly, in contact with the oak, the aromas will evolve. To keep a balance between the wood and the fruit, the eaux-de-vie are then transferred in older barrels. There, in time, they develop vanilla and prune aromas and the typical character of Armagnac appears.
During this ageing period, a percentage of the eau-de-vie evaporates from the barrels. This is called “The Angels’ Share”.

AGEING

Janneau’s aeration process is unique in Armagnac.
To maintain a right level of oxygenation in our eaux-de-vie and homogeneize their evolution, barrels of the same lot are regularly emptied and their contents mixed together before splitting it again in new barrels.

AERATION

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

Specialist in wines and spirits, after having travelled the world for major international brands for groups such as Moët Hennessy, Diageo or even Distell, and, with a Doctorate in hand, attached to the land, the vine, the terrier and the French way of life, Jean-Noël Dollet decided to settle down in Armagnac Ténarèze where he owns a small estate dating from the 18^th century (former summer residence of the vicar of Vic-Fesansac).

Fine taster of spirits, with a very great knowledge of the different techniques of elaboration, aging and assembly of these, Jean-Noël has also deepened his knowledge and his expertise with experts such as Michel Bettane, Thierry Desseauve, Christophe Macra (Master of Wine) and Laurent Giraud (Head Barman at Harry’s New York Bar, the oldest cocktail bar in Europe) with whom he worked.

By joining Grands Armagnacs Janneau, Jean-Noël knows that the tools at his disposal, associated with employees who have been in house for more than 40 years, and his experience will enable him to develop ever more complex Armagnacs, resolutely turned towards the future to get closer to perfection like a Meilleur Ouvrier de France.