Armagnac vs Grappa: Two Unique Expressions of Grape Spirits
Armagnac and grappa are both renowned grape-based spirits, but they come from very different traditions and regions. Armagnac, a product of the Gascony region in southwest France, is known for its rich, complex flavours derived from long aging in oak barrels. Grappa, on the other hand, originates in Italy and is made from grape pomace—the skins, seeds, and stems left over after winemaking—giving it a distinctive fresh, fruity character. In this blog, we’ll explore the key differences between Armagnac and grappa, while introducing Dappa and Dark Fire, our British alternatives to traditional grappa.
What is Armagnac?
Armagnac is one of the oldest spirits in France, dating back over 700 years. Made from fermented white wine, it is distilled in a continuous column still, which gives it a unique flavour profile. Armagnac is traditionally made from a blend of grapes, including Ugni Blanc, Folle Blanche, and Colombard.
Unlike its more famous cousin Cognac, Armagnac is usually distilled only once, which allows more of the raw flavours of the grapes to be retained. This, combined with the fact that Armagnac is aged in oak barrels for many years, results in a spirit that is rich, complex, and full of deep fruity, woody, and spicy notes. The aging process softens the spirit, developing flavours of vanilla, caramel, prunes, and toffee over time.
What is Grappa?
Grappa is an Italian spirit made from the leftover grape pomace after winemaking. Traditionally seen as a way to ensure nothing goes to waste, grappa has evolved into a refined spirit enjoyed around the world. Unlike Armagnac, which is distilled from wine, grappa is made from the skins, seeds, and stems of grapes, giving it a fresh, fruity character.
At Devon Distillery, we produce a British version of grappa called Dappa. While not made in Italy, Dappa follows the same distillation principles, using grape pomace sourced from some of the UK’s finest vineyards. We also offer Dark Fire, an aged version of Dappa, which is matured in oak barrels to add depth and complexity, similar to the way Armagnac is aged.
Technical Differences Between Armagnac and Grappa
- Base Ingredients:
- Armagnac is distilled from fermented white wine made from grape varieties such as Ugni Blanc, Folle Blanche, and Colombard.
- Grappa (and Dappa) is made from grape pomace—the skins, seeds, and stems left over after pressing grapes for wine.
- Distillation Process:
- Armagnac is distilled once in a continuous column still, allowing for more robust flavours to remain in the spirit.
- Grappa and Dappa are distilled using steam distillation, which preserves the fresh, fruity qualities of the grape pomace.
- Aging:
- Armagnac is aged in oak barrels for a minimum of one year, but it can be aged for decades, developing rich, deep flavours over time.
- Grappa is typically unaged, but aged versions (such as Dark Fire) take on additional complexity from time spent in oak barrels.
Flavour Differences Between Armagnac, Grappa, and Dappa
The flavour profiles of Armagnac, grappa, and Dappa are shaped by the ingredients and methods used to produce them.
- Armagnac is known for its richness and depth, with notes of dried fruit, prunes, vanilla, caramel, and spice. The longer it’s aged, the more complex the flavours become, making it a luxurious sipping spirit.
- Grappa tends to be more fruity and aromatic, with notes of apple, pear, and citrus, particularly when made from white grapes. Dappa, made from red grape pomace, offers a fuller body with notes of dark fruit and spice.
- Dappa provides a fresher, fruitier flavour compared to Armagnac, but Dark Fire, our aged version, adds layers of complexity with flavours of oak, vanilla, and toffee, making it a smooth, robust alternative to Armagnac for those who enjoy a more mature spirit.
Sustainability and Craftsmanship: Upcycling Grape Pomace in Grappa and Dappa
One key distinction between grappa (and Dappa) and Armagnac is the focus on sustainability. Grappa and Dappa are made from the leftover grape pomace after winemaking, ensuring that no part of the grape goes to waste. This upcyclingprocess has been an important part of Italian winemaking for centuries and reflects a commitment to sustainability and resourcefulness.
Armagnac, on the other hand, is made from fermented grape juice, with a focus on refinement through long aging in oak barrels. While the aging process is central to Armagnac’s complex flavour, grappa and Dappa highlight the versatility of grape pomace and the benefits of sustainable production.
A Call to Try Dappa and Dark Fire: Alternatives to Armagnac
For those who enjoy the rich, complex flavours of Armagnac, Dappa and Dark Fire offer a unique British alternative. Whether you prefer the fresh, fruity notes of Dappa or the robust, aged complexity of Dark Fire, both spirits provide a distinctive experience that can rival Armagnac in depth and character.
Dappa captures the essence of the grapes used in winemaking, offering a smooth, versatile spirit perfect for those who enjoy fruit-forward spirits. Dark Fire, aged in oak barrels, adds layers of richness and warmth, making it ideal for sipping neat or enjoying after a meal as a digestif.
Conclusion: Armagnac, Grappa, and Dappa—A Celebration of Grape Spirits
While Armagnac and grappa may share a common origin in the vineyard, they offer two very different expressions of the grape. Armagnac reflects the refinement of French distillation and long aging, while grappa and Dappa showcase the fresh, fruity qualities of grape pomace, with a focus on sustainability and craftsmanship.
For those looking to explore something new, Dappa and Dark Fire provide a British twist on these classic grape spirits. With their smooth finishes and rich character, they are perfect alternatives to Armagnac and a testament to the art of upcycling and sustainable distillation.
