What type of still is used to produce Armagnac?

Armagnac is produced using a specific type of still, commonly referred to as an Armagnac still or a discontinuous still. This type of still is a variation of the pot still, but it is uniquely designed for the specific processes involved in the production of Armagnac brandy.

The Armagnac still operates in a batch mode, where small quantities of wine are distilled at a time. This method allows for greater retention of the wine's fruity and floral characteristics, which are crucial to the flavor profile of Armagnac. The distillation process occurs at lower temperatures compared to continuous stills, contributing to the complex aromas and tastes associated with this spirit.

In contrast, a continuous still (often used in the production of other spirits like whiskey) operates continuously, allowing for larger volumes of liquid to be processed more efficiently but resulting in a different flavor profile. Similarly, a pot still is used for many types of traditional spirits but lacks the specific adaptations and processes intrinsic to Armagnac production. So, the designation of the still as an "Armagnac still" highlights its importance and distinctive role in creating this unique brandy.