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29 Cards in this Set
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Eaux-de-Vie AOCs of France
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Armagnac AOC
Armagnac-Ténarèze AOC Bas Armagnac AOC Haut Armagnac AOC Blanche Armagnac AOC Calvados AOC Calvados Domfrontais AOC Calvados Pays d'Auge AOC Cognac/Eau-de-vie des Charentes AOC Esprit de Cognac AOC Fine de Bourgogne AOC Kirsch de Fougerolles AOC Marc d'Alsace AOC Marc de Bourgogne AOC Martinique AOC |
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Armagnac AOC
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Subzones: Haut Armagnac, Bas Armagnac, Armagnac-Ténarèze
Encépagement: Baco Blanc, Blanc Dame, Colombard, Folle Blanche, Graisse, Jurançon Blanc, Mauzac, Mauzac Rosé, Meslier Saint-François, Ugni Blanc Minimum Alcohol: 40% Base Wine Requirements: Base wines must contain 7.5-12% alcohol Base wines may not be chaptalized The use of sulfur dioxide is prohibited during fermentation Authorized Additives: Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring Distilled and de-mineralized water may be added to reduce alcohol prior to bottling Aging Requirements: Prior to release, Armagnac must be aged in oak casks of 400-420 liters for a min. 1 year (from April 1 of the year following the harvest) Authorized Pruning Methods: Cordon, Guyot (Simple or Double) Maximum Yield: 12 hectoliters of pure alcohol per hectare Primary Soil Type: see each subzone AOC page |
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Armagnac AOC
Distillation Procedures: |
Distillation may occur in either a continuous still (Alambic "armagnacais") or the base wines may be double-distilled in a copper pot still
Continuous Still (Alambic "armagnacais"): Continuous stills may include 2 or 3 boilers, but may not exceed 40 hl capacity Spirit produced in the continuous still may not exceed 1.5 times the size of the boilers At the conclusion of the distillation, spirits must be between 52%-72% abv Pot Still The still used for the first distillation must not exceed a capacity of 140 hl (5% tolerance), with a volume of base wine not exceeding 120 hl The still used for the second distillation must not exceed a capacity of 30 hl (5% tolerance), with a volume of spirit not exceeding 25 hl At the conclusion of the second distillation, spirits must be between 65%-72% abv Distillation must be completed by March 31 of the year following the harvest |
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Armagnac AOC
Age Indications: |
All below age indications refer to the youngest Armagnac in the blend.
VS / ***: 1-3 years old VSOP / Napoléon: 4-9 years old XO / Hors d'Age: min. 10 years old XO Premium: min. 20 years old Vintage: if Armagnac carries a vintage date, the vintage indicates year of harvest, not year of distillation |
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Armagnac-Ténarèze AOC
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Encépagement:
Baco Blanc, Blanc Dame, Colombard, Folle Blanche, Graisse, Jurançon Blanc, Mauzac, Mauzac Rosé, Meslier Saint-François, Ugni Blanc Minimum Alcohol: 40% Base Wine Requirements: Base wines must contain 7.5-12% alcohol Base wines may not be chaptalized The use of sulfur dioxide is prohibited during fermentation Authorized Additives: Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring Distilled and de-mineralized water may be added to reduce alcohol prior to bottling Aging Requirements: Prior to release, Armagnac must be aged in oak casks of 400-420 liters for a min. 1 year (from April 1 of the year following the harvest) Authorized Pruning Methods: Cordon, Guyot (Simple or Double) Maximum Yield: 12 hectoliters of pure alcohol per hectare Primary Soil Type: clay-limestone and boulbènes |
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Armagnac-Ténarèze AOC
Distillation Procedures: |
Distillation may occur in either a continuous still (Alambic "armagnacais") or the base wines may be double-distilled in a copper pot still
Continuous Still (Alambic "armagnacais"): Continuous stills may include 2 or 3 boilers, but may not exceed 40 hl capacity Spirit produced in the continuous still may not exceed 1.5 times the size of the boilers At the conclusion of the distillation, spirits must be between 52%-72% abv Pot Still The still used for the first distillation must not exceed a capacity of 140 hl (5% tolerance), with a volume of base wine not exceeding 120 hl The still used for the second distillation must not exceed a capacity of 30 hl (5% tolerance), with a volume of spirit not exceeding 25 hl At the conclusion of the second distillation, spirits must be between 65%-72% abv Distillation must be completed by March 31 of the year following the harvest |
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Armagnac-Ténarèze AOC
Age Indications: |
All below age indications refer to the youngest Armagnac in the blend.
VS / ***: 1-3 years old VSOP / Napoléon: 4-9 years old XO / Hors d'Age: min. 10 years old XO Premium: min. 20 years old Vintage: if Armagnac carries a vintage date, the vintage indicates year of harvest, not year of distillation |
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Bas Armagnac AOC
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Encépagement:
Baco Blanc, Blanc Dame, Colombard, Folle Blanche, Graisse, Jurançon Blanc, Mauzac, Mauzac Rosé, Meslier Saint-François, Ugni Blanc Minimum Alcohol: 40% Base Wine Requirements: Base wines must contain 7.5-12% alcohol Base wines may not be chaptalized The use of sulfur dioxide is prohibited during fermentation Authorized Additives: Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring Distilled and de-mineralized water may be added to reduce alcohol prior to bottling Aging Requirements: Prior to release, Armagnac must be aged in oak casks of 400-420 liters for a min. 1 year (from April 1 of the year following the harvest) Authorized Pruning Methods: Cordon, Guyot (Simple or Double) Maximum Yield: 12 hectoliters of pure alcohol per hectare Primary Soil Type: silicious-clay soils, sand, and boulbènes |
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Bas Armagnac AOC
Distillation Procedures: |
Distillation may occur in either a continuous still (Alambic "armagnacais") or the base wines may be double-distilled in a copper pot still
Continuous Still (Alambic "armagnacais"): Continuous stills may include 2 or 3 boilers, but may not exceed 40 hl capacity Spirit produced in the continuous still may not exceed 1.5 times the size of the boilers At the conclusion of the distillation, spirits must be between 52%-72% abv Pot Still The still used for the first distillation must not exceed a capacity of 140 hl (5% tolerance), with a volume of base wine not exceeding 120 hl The still used for the second distillation must not exceed a capacity of 30 hl (5% tolerance), with a volume of spirit not exceeding 25 hl At the conclusion of the second distillation, spirits must be between 65%-72% abv Distillation must be completed by March 31 of the year following the harvest |
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Bas Armagnac AOC
Age Indications: |
All below age indications refer to the youngest Armagnac in the blend.
VS / ***: 1-3 years old VSOP / Napoléon: 4-9 years old XO / Hors d'Age: min. 10 years old XO Premium: min. 20 years old Vintage: if Armagnac carries a vintage date, the vintage indicates year of harvest, not year of distillation |
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Haut Armagnac AOC
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Encépagement:
Baco Blanc, Blanc Dame, Colombard, Folle Blanche, Graisse, Jurançon Blanc, Mauzac, Mauzac Rosé, Meslier Saint-François, Ugni Blanc Minimum Alcohol: 40% Base Wine Requirements: Base wines must contain 7.5-12% alcohol Base wines may not be chaptalized The use of sulfur dioxide is prohibited during fermentation Authorized Additives: Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring Distilled and de-mineralized water may be added to reduce alcohol prior to bottling Aging Requirements: Prior to release, Armagnac must be aged in oak casks of 400-420 liters for a min. 1 year (from April 1 of the year following the harvest) Authorized Pruning Metthods: Cordon, Guyot (Simple or Double) Maximum Yield: 12 hectoliters of pure alcohol per hectare Primary Soil Type: chalk, clay and limestone AOC Established: 1936 (region and subzones first defined in 1909) |
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Haut Armagnac AOC
Distillation Procedures: |
Distillation may occur in either a continuous still (Alembic "armagnacais") or the base wines may be double-distilled in a copper pot still
Continuous Still (Alembic "armagnacais"): Continuous stills may include 2 or 3 boilers, but may not exceed 40 hl capacity Spirit produced in the continuous still may not exceed 1.5 times the size of the boilers At the conclusion of the distillation, spirits must be between 52%-72% abv Pot Still The still used for the first distillation must not exceed a capacity of 140 hl (5% tolerance), with a volume of base wine not exceeding 120 hl The still used for the second distillation must not exceed a capacity of 30 hl (5% tolerance), with a volume of spirit not exceeding 25 hl At the conclusion of the second distillation, spirits must be between 65%-72% abv Distillation must be completed by March 31 of the year following the harvest |
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Haut Armagnac AOC
Age Indications: |
All below age indications refer to the youngest Armagnac in the blend.
VS / ***: 1-3 years old VSOP / Napoléon: 4-9 years old XO / Hors d'Age: min. 10 years old XO Premium: min. 20 years old Vintage: if Armagnac carries a vintage date, the vintage indicates year of harvest, not year of distillation |
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Blanche Armagnac AOC
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Encépagement:
Baco Blanc, Blanc Dame, Colombard, Folle Blanche, Graisse, Jurançon Blanc, Mauzac, Mauzac Rosé, Meslier Saint-François, Ugni Blanc Minimum Alcohol: 40% Base Wine Requirements: Base wines must contain 7.5-12% alcohol Base wines may not be chaptalized The use of sulfur dioxide is prohibited during fermentation Authorized Additives: Color additives may not be used for Blanche Armagnac Distilled and de-mineralized water may be added to reduce alcohol prior to bottling Aging Requirements: Blanche Armagnac must be aged in inert containers for a min. 3 months (the final spirit must be colorless) |
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Blanche Armagnac AOC
Distillation Procedures: |
Distillation may occur in either a continuous still (Alambic "armagnacais") or the base wines may be double-distilled in a copper pot still
Continuous Still (Alambic "armagnacais"): Continuous stills may include 2 or 3 boilers, but may not exceed 40 hl capacity Spirit produced in the continuous still may not exceed 1.5 times the size of the boilers At the conclusion of the distillation, spirits must be between 52%-72% abv Pot Still The still used for the first distillation must not exceed a capacity of 140 hl (5% tolerance), with a volume of base wine not exceeding 120 hl The still used for the second distillation must not exceed a capacity of 30 hl (5% tolerance), with a volume of spirit not exceeding 25 hl At the conclusion of the second distillation, spirits must be between 65%-72% abv Distillation must be completed by March 31 of the year following the harvest |
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Calvados AOC
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Département: Calvados, Eure, Eure-et-Loir, Manche, Mayenne, Oise, Orne, Sarthe, Seine-Maritime
Encépagement: Calvados may be produced from apple (cidre) and/or pear (poiré) Apple Orchards must contain a min. 70% bitter (phenolic) varieties and a max. 15% acidic varieties At least 20% of the apple orchard must contain "local" phenolic varieties Minimum Alcohol: 40% Base Cidre/Poiré Requirements: Fruit is crushed and the juice is pressed after a short period of skin contact Water may be added to the marc for an additional extraction (a second maceration with water is called the "rémiage"), and any juice extracted by this method must have a min. must weight of 48 g/l The maximum yield of must from a ton of fruit is 950 liters The must weight of the juice prior to fermentation must be at least 78 g/l The fermented cidre or poiré must have a min. 4.5% abv Pasteurization, Acidification, Chaptalization, and Carbonation are illegal Authorized Additives: Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring Distilled and de-mineralized water may be added to reduce alcohol prior to bottling Aging Requirements: Prior to release, Calvados must be aged in oak casks (max. 20 hl) for a min. 2 years (from July 1 following the distillation) Authorized Pruning Methods: "Haute Tige" (high stem): Branches are at least 1.6 meters off the ground for apple trees, or 1.8 meters off the ground for pear trees Min. 10% (or at least 50 trees) of the estate must be trained in the "haute tige" fashion "En Basse Tige" (low stem): Branches begin at less than 1.6/1.8 (apple/pear) meters off the ground Authorized Additives: Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring Distilled and de-mineralized water may be added to reduce alcohol prior to bottling |
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Calvados AOC
Distillation Procedures: |
Distillation Procedures:
Distillation may not begin until at least 28 days after the extraction of the must Distillation may occur in either a copper continuous still (Alambic à colonne "de premier jet" ) or the base cidre/poiré may be double-distilled in a copper pot still (Alambic à repasse) Continuous Still (Alambic à colonne "de premier jet"): The continuous still comprises three elements: the heater chamber, the stripping column, and the condensation column The continuous still may produce a maximum of 250 hl of spirit per 24 hours of operation At the conclusion of the distillation, spirits must be no more than 72% abv Rectification is prohibited Pot Still (Alambic à repasse) The still must not exceed a capacity of 30 hl, with a volume of spirit not exceeding 25 hl At the conclusion of the second distillation, spirits must be no more than 72% abv |
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Calvados AOC
Indications: |
Age Indications:
All below age indications refer to the youngest Calvados in the blend. Fine / Trois Étoiles / Trois Pommes / VS: min. 2 years old Vieux / Réserve: min. 3 years old VO / VSOP / Vieille Réserve: min. 4 years old Hors d'Age / XO / Très Vieille Réserve / Très Vieux / Extra / Napoléon: min. 6 years old Other Indications: "Production Fermière" (Produit Fermier): The Calvados was produced on the same estate where the fruit was harvested and fermented |
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Calvados Domfrontais AOC
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Encépagement:
Calvados Domfrontais is produced from apple (cidre), plus at least 30% pear (poiré) Apple Orchards must contain a min. 70% bitter (phenolic) varieties and a max. 15% acidic varieties At least 20% of the apple orchard must contain "local" varieties Orchards used for the production of Calvados Domfrontais must contain at least 15% pear trees (25% from 2016 forward) Minimum Alcohol: 40% Base Cidre/Poiré Requirements: Fruit must be obtained from at least 50% "Haute Tige"-trained trees Fruit is crushed and the juice is pressed after a short period of skin contact Water may be added to the marc for an additional extraction (a second maceration with water is called the "rémiage"), and any juice extracted by this method must have a min. must weight of 48 g/l The maximum yield of must from a ton of fruit is 900 liters The must weight of the juice prior to fermentation must be at least 78 g/l The fermented cidre/poiré must have a min. 4.5% abv Cidre for Calvados Domfrontais must contain at least 30% poiré Pasteurization, Acidification, Chaptalization, Carbonation, and Addition of Yeasts or Nutrients to the must are illegal Authorized Additives: Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring Distilled and de-mineralized water may be added to reduce alcohol prior to bottling Aging Requirements: Prior to release, Calvados Domfrontais must be aged in oak casks (max. 20 hl) for a min. 3 years from the date of distillation Authorized Pruning Methods: "Haute Tige" (high stem): Branches are at least 1.6 meters off the ground for apple trees, or 1.8 meters off the ground for pear trees Min. 80% of the estate must be trained in the "haute tige" fashion En Basse Tige" (low stem): Branches begin at less than 1.6/1.8 (apple/pear) meters off the ground Minimum Age of Orchard Trees for AOC Production: "Haute Tige": 7 years "En Basse Tige": 3 years |
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Calvados Domfrontais AOC
Distillation Procedures: |
Distillation Procedures:
Distillation may not begin until at least 42 days after the extraction of the must Distillation must occur in a continuous reflux column still (Alambic à colonne "de premier jet" ) The continuous still comprises three elements: the heater chamber, the stripping column, and the condensation column The continuous still may produce a maximum of 250 hl of spirit per 24 hours of operation At the conclusion of the distillation, spirits must be no more than 72% abv Rectification is prohibited |
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Calvados Domfrontais AOC
Indications: |
Age Indications:
All below age indications refer to the youngest Calvados in the blend. Vieux / Réserve: min. 3 years old VO / VSOP / Vieille Réserve: min. 4 years old Hors d'Age / XO / Très Vieille Réserve / Très Vieux / Extra / Napoléon: min. 6 years old Other Label Indications: "Production Fermière" (Produit Fermier): The Calvados was produced on the same estate where the fruit was harvested and fermented |
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Calvados Pays d'Auge AOC
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Encépagement:
Calvados Pays d'Auge is produced from apple (cidre), plus up to 30% pear (poiré) Apple Orchards must contain a min. 70% bitter (phenolic) varieties and a max. 15% acidic varieties At least 20% of the apple orchard must contain "local" varieties Minimum Alcohol: 40% Base Cidre Requirements: Fruit must be obtained from at least 50% "Haute Tige"-trained trees Fruit is crushed and the juice is pressed after a short period of skin contact Water may be added to the marc for an additional extraction (a second maceration with water is called the "rémiage"), and any juice extracted by this method must have a min. must weight of 48 g/l The maximum yield of must from a ton of fruit is 900 liters The must weight of the juice prior to fermentation must be at least 78 g/l The fermented cidre must have a min. 4.5% abv Cidre may contain no more than 30% poiré Pasteurization, Acidification, Chaptalization, Carbonation, and Addition of Yeasts or Nutrients to the must are illegal Authorized Additives: Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring Distilled and de-mineralized water may be added to reduce alcohol prior to bottling Aging Requirements: Prior to release, Calvados Pays d'Auge must be aged in oak casks (max. 20 hl) for a min. 2 years (from July 1 following the distillation) Authorized Pruning Methods: "Haute Tige" (high stem): Branches are at least 1.8 meters off the ground Min. 10% (or at least 200 trees) of the estate must be trained in the "haute tige" fashion "En Basse Tige" (low stem): Branches begin at less than 1.8 meters off the ground Minimum Age of Orchard Trees for AOC Production: "Haute Tige": 7 years "En Basse Tige": 3 years |
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Calvados Pays d'Auge AOC
Distillation Procedures: |
Distillation Procedures:
Distillation may not begin until at least 42 days after the extraction of the must Double Distillation must occur in a copper pot still (Alambic à repasse) The still must not exceed a capacity of 30 hl, with a volume of spirit not exceeding 25 hl At the conclusion of the second distillation, spirits must be no more than 72% abv |
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Calvados Pays d'Auge AOC
Indications: |
Age Indications:
All below age indications refer to the youngest Calvados in the blend. Fine / Trois Étoiles / Trois Pommes / VS: min. 2 years old Vieux / Réserve: min. 3 years old VO / VSOP / Vieille Réserve: min. 4 years old Hors d'Age / XO / Très Vieille Réserve / Très Vieux / Extra / Napoléon: min. 6 years old Other Indications: "Production Fermière" (Produit Fermier): The Calvados was produced on the same estate where the fruit was harvested and fermented |
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Cognac/Eau-de-vie des Charentes AOC
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Encépagement:
Colombard, Folle Blanche, Montils, Sémillon, Ugni Blanc; plus a max. 10% Folignan (Folle Blanche x Ugni Blanc) Jurançon Blanc, Meslier-St-François, and Sélect are permitted through the 2020 harvest if planted prior to September 18, 2005 Minimum Alcohol: 40% Base Wine Requirements: Base wines must contain 7-12% alcohol Base wines may not be chaptalized The use of sulfur dioxide is prohibited during fermentation Authorized Additives: Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring Distilled and de-mineralized water may be added to reduce alcohol prior to bottling Aging Requirements: Prior to release, Cognac must be aged in oak casks for a min. 2 years (from April 1 of the year following the harvest) Primary Soil Types: Grande and Petite Champagne: Limestone and soft chalk Fins Bois: "groies" (hard red limestone) and clay Bons Bois and Bois Ordinaires: Sand |
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Cognac/Eau-de-vie des Charentes
AOC Subzones: |
Grande Champagne, Petite Champagne, Borderies, Fins Bois, Bons Bois, Bois Ordinaires (Bois à Terroirs)
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Cognac/Eau-de-vie des Charentes
AOC |
Base wines must be distilled twice in a copper Charentais pot still
For distillation, the copper boiler must be heated over an open flame The still used for the first distillation must not exceed a capacity of 140 hl (5% tolerance), with a volume of base wine not exceeding 120 hl The still used to distill the bonne chauffe must not exceed a capacity of 30 hl (5% tolerance), with a volume of spirit not exceeding 25 hl After the second distillation, the spirits must not contain more than 72.4% alcohol Distillation must be completed by March 31 of the year following the harvest |
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Kirsch de Fougerolles AOC
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Département: Haute-Saône, Vosges
Encépagement: Kirsch de Fougerolles is produced from red and black cherries Table cherries, sour cherries, and Montmorency cherries are not permitted (a complete list of authorized "local" varieties is available in the link below) Orchards of at least 50 trees must include at least 5 different varieties Minimum Alcohol: 45% Base Fermentation Requirements: Cherries are fermented in contact with the pit Fermentation must last at least 5 weeks Enrichment, Heating of the Must, and Additions of Yeast and/or Chemicals are illegal Authorized Additives: Water (sweetening and coloring is prohibited) Aging Requirements: Prior to release, Kirsch de Fougerolles must be aged for a min. 6 months in a neutral container Bottling: Traditionally, the Kirsch de Fougerolles is released in a mouth-blown artisan bottle called the Bô, with an approx. capacity of 70 cl Label Indications: "Production Fermière" (Produit Fermier): The spirit was produced, matured and bottled on the same estate where the fruit was harvested and fermented Primary Soil Type: Sandstone AOC Established: 2010 (first stone fruit-based eau-de-vie to gain AOC status in France |
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Martinique AOC
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Département: Martinique (Caribbean)
Base Material: Martinique Rhum must be produced from either Saccharum officinarum or Saccharum spontaneum, or hybrids of both sugarcane species Sugarcane may not be irrigated between December 1 and the date of harvest; irrigation may only occur for a maximum 6 months from the date of planting Synthetic fertilizers are prohibited Sugarcane harvest may occur between January 1 and August 31 Minimum 14° Brix and >/= 4.7° pH of sugarcane juice at harvest Minimum 10 years of established field age for use of the AOC Minimum Alcohol: 40% (80 Proof) Fermentation Procedures: Fermentation must occur in open tanks of 500 hl or less Enrichment, including the addition of molasses, sugar, or syrup is prohibited Fermentation may not last longer than 120 hours The fermented sugarcane juice has between 3.5-7.5% abv Distillation Procedures: Distillation may occur between January 2 and September 5 Distillation occurs in a continuous reflux column still The continuous still comprises three elements: the heater chamber, the stripping column, and the condensation column The continuous still may produce a maximum of 250 hl of spirit per 24 hours of operation At the conclusion of the distillation, spirits must have an alcohol content of 65-75% Rectification is prohibited Authorized Additives: Sugar, Caramel, and Oak Chips may be used for final adjustment and coloring Distilled and de-mineralized water may be added to reduce alcohol prior to bottling Aging Requirements: "Blanc": Min. 8 weeks in tank following distillation "élevés sous bois": Min. 12 months in oak with a minimum of 250 g/hl in volatile elements other than ethyl and methyl alcohol "Rhum Ambré": 18 months in oak barrels also called Rhum Paille "Vieux / Hors d'Age": Min. 3 years in an oak cask of less than 650 liters with a minimum of 325 g/hl in volatile elements other than ethyl and methyl alcohol VO: min. 3 years in oak barrels VOSP: min. 4 years in oak barrels XO: min. 6 years in oak barrels Label Indications: "Rhum Agricole" must be included alongside "Martinique" on the label "Blanc": typically show fruity, floral, vegetative and spicy aromas; no color "Vieux": typically show woody, fruity, spicy and balsamic aromas; honey- or dark-colored Maximum Yield: 120 tons of cane per hectare Distilleries Smoking (active) as of 2010: The Favorite, Depaz, Saint James, La Mauny, JM, Simon and Neisson |
