{"id":7315,"date":"2021-02-28T18:41:14","date_gmt":"2021-02-28T17:41:14","guid":{"rendered":"https:\/\/www.armagnac-janneau.com\/?page_id=7315"},"modified":"2024-02-08T10:23:14","modified_gmt":"2024-02-08T09:23:14","slug":"savoir-faire","status":"publish","type":"page","link":"https:\/\/www.armagnac-janneau.com\/en\/savoir-faire\/","title":{"rendered":"Savoir-faire"},"content":{"rendered":"
[vc_custom_heading text=”SAVOIR-FAIRE” font_container=”tag:h1|text_align:center” use_theme_fonts=”yes”]

JANNEAU<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>

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<\/div>[vc_custom_heading text=”SIGNATURE DISTILLATION” font_container=”tag:h2|text_align:center” use_theme_fonts=”yes”]<\/div><\/div><\/div><\/div>

Janneau\u2019s 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.<\/p>\n<\/div><\/div>

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\"Authenticite<\/div><\/div><\/div><\/div><\/div><\/div>
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[vc_custom_heading text=”CONTINUOUS DISTILLATION” font_container=”tag:h2|text_align:center” use_theme_fonts=”yes”]<\/div><\/div><\/div><\/div>

The continuous distillation is the most common method in the region. It uses a regional specific column still, the Armagnac alambic.<\/p>\n

The distilled eaux-de-vie, with alcohol content between 52 and 60 percent, are full of vigor and very rich aromatically.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>

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[vc_custom_heading text=”DOUBLE DISTILLATION” font_container=”tag:h2|text_align:center” use_theme_fonts=”yes”]<\/div><\/div><\/div><\/div>

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.<\/p>\n

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.<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div>

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<\/p>\n\t\t\t\n\t\t\t\t\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"vieillissement-savoir-faire-armagnac-eau-de-vie-janneau\"\nAs 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-No\u00ebl 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.
\nDuring this ageing period, a percentage of the eau-de-vie evaporates from the barrels. This is called \u201cThe Angels\u2019 Share\u201d.
\n \n\t\t\t\t\t\t\t<\/rs-layer>AGEING \n\t\t\t\t\t\t\t<\/h2> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\"aeration-savoir-faire-armagnac-eau-de-vie-janneau\"\nJanneau\u2019s aeration process is unique in Armagnac.
\nTo 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.
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\n \n\t\t\t\t\t\t\t<\/rs-layer>AERATION
\n \n\t\t\t\t\t\t\t<\/h2> \n\t\t\t\t\t\t\t<\/rs-layer> \n\t\t\t\t\t\t\t<\/rs-layer>\t\t\t\t\t<\/rs-slide>\n\t\t\t\t\t<\/rs-slides>\n\t\t\t\t<\/rs-module>\n\t\t\t\t