Contact Us

Wine

Arak

Arak, pronounced raki in Turkey is a Middle Eastern or Mediterranean aniseed flavoured liqueur, similar to the Greek ouzo but more potent. Iran, Syria, Lebanon, Israel, Turkey and Jordan all produce variations of arak. As to the origins of the name arak it is said to mean juice or sweat in Arabic which is most appropriate if you think of the distillate "sweat” condensing to form the “juice” or arak in the condensing recipient. It is basically distilled from grape pomace or molasses.

Traditionally it is distilled in copper alembics using a double distillation process. The first distillation is much the same as one would perform for Portuguese aguardente (see The Portuguese Experience) to obtain a colourless eau de vie. This first distillation has an average alcoholic volume of 45 to 50%. It is during the second distillation that arak acquires its particular distinctive flavour. Aniseed is placed in the copper alembic together with the distillate and allowed to distil very slowly. This slow distillation, together with the controlled ratio of distillate to aniseed is the secret to producing a high quality product of between 69 to 71% alcohol. The Alquitar Still, which is favoured by many due to its longer distillation process, is particularly suitable for this kind of distillation.

Arak is served diluted in water turning it milky-white in colour. This particular characteristic together with its high alcoholic concentration is what lends it the name “Lions milk”. It is usually accompanied by snacks or titbits known as mezza, much like the Spanish tapas or served at barbeques and is sipped alternately with water on the side. It is customary in the Middle East for the local village distiller to throw a party whilst distilling his arak with much drinking accompanied by mezza, of course.

It should be noted that there are many variations of Arak in the Middle East and products like grain, molasses, plums, figs and potatoes may be used for distilling Arak. Also the alcoholic volume after bottling may vary between 53% and 60% with some versions reaching as high as 80%.

In Lebanon, Arak is stored in clay jars, a tradition which dates back to early Phoenician times. Here it is refined and allowed to mature acquiring a mellowness which is peculiar to clay aging. Arak may loose alcoholic volume during the aging process by evaporation through the clay. This so called “angels share” may be as much as 3 to 4%.

Armagnac

Armagnac is produced in the temperate Mediterranean climate of the Gascony region in France, land of the legendary D'Artagnan. It is the oldest of the French brandies.

Armagnac was born from the vines brought to France by the Romans and distilled in alembics, a Moorish influence. In the 15th century Armagnac eau de vie was used for  medicinal purposes, being used to combat plagues that emerged everywhere and at anytime. It was in the 17th century that this spirit started to be used as an alcoholic beverage.

Armagnac is distillated, exclusively, from the French grapes from the so called Gers Department. It can only be produced from one of three regions: Bas Armagnac (which produces the best Armagnac), Tenarèze and Haut Armagnac. Depending on the region where the spirit is produced it has different characteristics, the Bas Armagnac has a plum flavour, Tenarèze a violet aroma and Haut Armagnac needs more time to age (a lower quality eau de vie).

After the harvest season grapes are pressed and its juice ferments naturally without any kind of additives. That allows the spirit to preserve its particular aroma until the distillation. The liquid which results of this process is an acid wine, lower in alcohol (8 to 10%).

Traditionally the distillation is made in the harvest season till April of the following year.

The Armagnac production is made in a pot still known as "Armagnaçais” (see our our Armagnac Alembic Still, a continuous distilling system).

Nowadays the spirit can be produced by a single or double distillation, but tradition demands a single distillation which imparts a sweeter taste to the Armagnac, contrasting with Cognac.

The final distillate is almost colourless with an alcoholic volume of about 52 to 72%. 

When ready Armagnac is aged in oak casks made from dark Gascony oak wood. The ageing process takes 4 to 20 years.

Cognac

Cognac, a well-known spirit has been produced since the 17th century in the French region that lends its name to this high-quality brandy.

At the time, the town of Cognac was linked to Dutch trade routes and they where the first to try exporting the wine from this region to other northern European countries. Unfortunately the wine would spoil during the journey and that's why they began distilling it. They called it "Brandewijn” or 'fire wine", and later it came to be known simply as brandy. It was the locals from Cognac however who discovered that a double distillation of the wine allowed it to travel without spoiling. By that time they also realized that the quality of the spirit improved when it came in contact with the oak cask in which they were kept. From that moment on this spirit came to be known as Cognac.

The French region of Charante has six demarcated areas where Cognac can be produced. But it is in Champagne where the best cognacs are made due to the quality of the soil. Excellent grapes also grow in the chalky land of the “Borderies” (another of the six areas where cognac is produced, the so called heart of cognac region), which makes an eau de vie with a fine, sweet flavour. In fact, the main reason for cognacs’ success is the soil and microclimate.

Grapes are gathered in early October when they are perfectly ripe and sweet. Soon after the harvest the grapes are pressed and their pips removed or they could impart an undesirable acidity to the cognac and spoil the final result. The grapes are pressed in a traditional horizontal plate press or in a pneumatic press. The use of a continuous press, such as the Archimedes' screw press is forbidden by law. The fermentation starts soon after the grapes are pressed and after two or three weeks a sour white wine is obtained with about 8 to 10% alcohol.  Sugar addition it’s not allowed. The wine is now ready for distilation.

An Alembic Charentais (see Charentais Alembic Still)  is needed for the distillation. This double distillation process has two stages and takes about 12 hours. The first distillation (first chauffe) takes about 10 hours and produces a liquid called “brouillis” with about 24 to30% alcohol. In the second stage (second chauffe or bonne chauffe) heads and tails are removed, using precise cutting points and used in a new distillation. The bonne chauffe, the heart of the distillate, has about 68 to 72% and it’s from this that cognac is produced. Cognac distillation must be done between the end of the harvest season and the 31 March of the following year.

The spirit is aged in limousin or troncais oak casks, where it is stored for at least two years to give the cognac its “bouquet”. These oak casks are handcrafted and made using the old traditional methods. In order to obtain a higher quality product some cognac could be transferred to older oak casks where they acquire the colour and characteristics of the wood. These old cognacs are stored away in different cellars called “the Paradise”, where this nectar of the goods rests for many decades in an airtight environment.  During this aging period, cognac loses 3 to 4% of alcohol per year. This evaporation is known as “angel’s share”.

Ouzo

Ouzo is a traditional drink which forms an integral part of the Greek cultural heritage, the reason for which the use of the name and its production is strictly regulated by the European Union. Ouzo can only be made in Greece. In every Greek restaurant and bar delicious appetizers known as mezedes are served accompanied by ouzo diluted with water turning it opaque or milky white. The most well known and best quality Ouzo is said to come from Lesbos Island.

It is thought that the origins of ouzo distillation can be traced back to the ancient Greek civilization, influenced, most certainly by arak, a similar Middle Eastern drink.

Grapes or grape skins, aromatic herbs (such as star anise, coriander, cloves, angelica root, liquorice, mint, wintergreen, fennel, hazelnut, cinnamon and lime blossom) and berries are the ingredients for this drink of the gods and lesser mortals.

The grapes are pressed and other aromatics such as aniseed, its principal ingredient, are added at the fermentation stage. After fermentation distillation follows. A traditional copper alembic still or Riveted Union Alembic Still can be used for distilling ouzo. After distillation the distillate is cooled and stored for a few months before being diluted to obtain an alcoholic volume of between 38 and 46%.