Photo: Armagnac chai

After distillation, Armagnac is first aged in 400-430 liter (105-115 gallon) oak barrels before being placed in glass bottles. The tannins from the oak are dissolved in the brandy as it slowly oxidizes with the air coming through the wood. Evaporation from inside the barrel, which results in a loss of 2-3% of the Armagnac per year, is known as “le part des anges” (“the angel’s share”). Photo Collection B.N.I.A. (Bureau National Interprofessionnel de l’Armagnac).