Armagnac is produced from Armagnac vine grapes which are in a hurry to extract the juice. The juice is fermented for about two weeks, then distilled to produce Armagnac. Armagnac is aged in oak barrels for at least three years, which gives it its amber color and its woody taste. There are several types of Armagnac, which differ in their age and their production method. Old Armagnac is aged for at least ten years, while very old Armagnac is aged for at least twenty years. Armagnac is also classified according to its degree of aging, with terms such as V.S. (very special), V.S.O.P. (Very Superior Old Pale) and X.O. (Extra Old).
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