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Grapes

Three thousand farmers is not just a number, it is the families who work on the land every day. We are proud that so many people participate in the creation of ARARAT brandies

Creating ARARAT brandy starts with the careful cultivation of vineyards in Ararat Valley, which is flooded with generous Armenian sunshine 300 days a year.

The climate in Ararat Valley and the variety of local soils and grapes gives ARARAT its rich taste.

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The climate in Ararat Valley and the variety of local soils and grapes gives ARARAT its rich taste. Every September, farmers and their families gather the whole harvest by hand in just a few weeks: they work from dusk to dawn to make sure that the collected grapes don't lose their taste qualities and can be pressed as quickly as possible.

To get grape juice, experts from Yerevan Brandy Company use pneumatic presses designed for producing expensive sparkling wines: only a delicate press, which does not damage the seeds or skin, helps to retain the exquisite aroma of the Armenian grape. After pressing, natural fermentation produces high-quality white wine, which is necessary for further distillation of the brandy.

Three thousand farmers is not just a number, it is the families who work on the land every day. We are proud that so many people participate in the creation of ARARAT brandies

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Alcohol

The creation of brandy is a constant extraction of the best from the best

Hamlet Antonyan

Converting wine into brandy is a complex and delicate process of distillation, a process known from ancient times.

In accordance with the technological standard for brandy production, wine goes through two distillation phases: primary and secondary, fractional distillation.

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In accordance with the technological standard for brandy production, wine goes through two distillation phases: primary and secondary, fractional distillation. The first distillation produces 32° alcohol, which is then distilled again. Secondary distillation separates alcohol into three fractions: head, heart and tail. Only the heart, the purest, thinnest and delicate fraction, is used as the basis for ARARAT brandies.

Steam distillation gives brandy a special charm. This is a longer and more complex process than traditional distillation over a naked flame, which allows the brandy to absorb all the taste properties of the local wine varieties.

The creation of brandy is a constant extraction of the best from the best

Hamlet Antonyan

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Casks

Ageing alcohol is like raising a child who needs to be pointed in the right direction from birth. Brandy is like a child, it is a mirror of its parents, it reflects the love and hard work of its makers

Artem Jraghatspanyan

After distillation, the brandy undergoes a long and secret process of ageing in oak casks.

Ageing is a process which doesn't take days or months, but many years.

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Ageing is a process which doesn't take days or months, but many years. Only trees over 70 years old are used as the basis for the casks, another few years is spent on preparing staves and assembly - each cask is hand-made by masters of Yerevan Brandy Company in its own workshop. Finally, the completed cask is passed to the ageing workshop, where it is filled with alcohol. The alcohol spends between three years and half a century, or even longer, in the cask, becoming enriched with different shades of colour, taste and aroma. It is thanks to the special structure of the Caucasian oak that the alcohol for the future ARARAT brandies acquires a unique character with clear tones of dry fruit, herbs, vanilla and chocolate.

Although the masters cannot see what is happening, they constantly monitor and control the temperature and conditions of the cask. In many ways, it is the master's intuition that determines the properties of the alcohol after many years.

Ageing alcohol is like raising a child who needs to be pointed in the right direction from birth. Brandy is like a child, it is a mirror of its parents, it reflects the love and hard work of its makers

Artem Jraghatspanyan

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Blending

Brandy blending requires spiritual and physical balance: when you can concentrate on your work, you create the perfect product

Vardan Harutyunyan

Blending is the culmination of brandy making, it is the most creative and responsible process in the whole chain relying on inspiration and true craftsmanship.

Blending is almost an art form.

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Blending is almost an art form. When combining spirits of different ages and different grape varieties into a single composition, the master blender has to work with a complex range of tastes and aromas. To create the unique character for each of the brandies in the ARARAT range, the master has to choose from over 700 spirits, which differ only because of variations in the weather the grapes grew in and the properties of the casks the spirits aged in.

Water plays a special role in blending. For ARARAT brandies, water is used from Katnakhpyur natural spring, which perfectly reveals the drink's character and richness of taste. The finished blend is sent once more to "rest" in oak barrels, during which time the spirits adapt to each other and combine to make the legendary ARARAT brandy. All that is left is to pour it into bottles.

ARARAT brandies range

Brandy blending requires spiritual and physical balance: when you can concentrate on your work, you create the perfect product

Vardan Harutyunyan

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