Cognac vs. Armagnac vs. Calvados: What's the difference?

Here's what you need to know about the iconic French fruit brandies.

Cognac, Armagnac, and Calvados are all fruit brandies that, like Champagne, come from geographically protected regions in France. Furthermore, they all have a minimum alcohol content of 40%. They must be aged in oak barrels for at least two years before bottling, and all come in both blends and vintage editions. But that's where their similarities end.

Calvados is made from apples and sometimes pears, while Armagnac and Cognac are based on white wine grapes. Each originates from different parts of France. Calvados is produced in Normandy, while Armagnac and Cognac are produced in the southwestern regions of France. Armagnac and Cognac are made from some of the same grape varieties, but where these grapes are grown is important. For example, you cannot take Ugni Blanc grapes grown in Cognac to a distillery in Bas-Armagnac and then attempt to make Armagnac.

Production methods also vary. Cognac must undergo double distillation in a copper pot-still, while Armagnac typically undergoes a single distillation in a special column-still; Calvados can be distilled once or twice. Armagnac must rest on its lees (i.e., interact with the remaining yeast in a fermentation vessel) before distillation, and the fruit must have been recently harvested. Additionally, Armagnac often ages longer than Calvados and Cognac and is bottled at a slightly higher proof.

What is Cognac?

Cognac is a grape-based brandy that shares its name with the region in southwestern France where it is produced. Like Calvados and Armagnac, it is a geographically protected spirit with a long history. Many trace its origins back to the 16th century and attribute a former French military officer, Chevalier de la Croix-Marron, with refining Cognac's double distillation process in 1610. Cognac received an Appellation d'Origine Contrôlée (AOC) in 1938, meaning the French government regulates what can and cannot be labeled as Cognac.

Cognac must be made from Ugni Blanc grapes (the most common), Folle Blanche, Colombard, or other grape varieties grown within the six crus or areas of the region. These grapes are fermented into a low-alcohol wine – typically 9% ABV or less – and double distilled in copper pot-stills. They are then aged in Limousin or Tronçais oak barrels for at least two years. Most Cognacs are blended from different barrels, but like Calvados and Armagnac, they can also come in vintages (a blend of barrels from the same distillation year).

To determine how long a particular Cognac bottling has been aged, look for specific initials on the label. VS (Very Special) means it has spent at least two years in oak; a VSOP (Very Superior Old Pale) Cognac is aged for four or more years; XO (Extra Old) is aged for at least 10 years; and an XXO (Extra Extra Old) Cognac ages for 14 years or more.

An older Cognac is typically enjoyed neat, while younger bottlings are used in a variety of classic cocktails, including the Sidecar, Vieux Carré, and Between the Sheets.

Here you can see our selection of cognac

What is Armagnac?

Armagnac, like Cognac, is a grape-based brandy. It originates from three geographically protected regions in Gascony in southwestern France, and its history intertwines 700 years of Roman, Arab, and Celtic traditions. Some consider it France's oldest type of fruit brandy.

In 1936, Armagnac became an AOC product in France. To qualify as Armagnac, the brandy must come from the Bas-Armagnac, Armagnac-Ténarèze, or Haut-Armagnac regions of Gascony. There are ten permitted grape varieties to use for Armagnac production. The most common are Ugni Blanc, Baco Blanc, Folle Blanche, and Colombard.

Production is also regulated. The grapes must first be converted into wine without sulfur and then rest on their lees (remaining yeast) in the fermentation vessel before distillation. The majority of Armagnac is distilled once in a specific continuous apparatus called an alambic Armagnacais. Distillation must take place no later than March 31st of the year following the grape harvest.

After distillation, the clear spirit is aged in 400-liter new oak barrels for a period of six months to two years, after which it is transferred to older barrels to avoid excessive wood extraction and continue its slow development. Much of the same terminology is used to indicate age as with Cognac and Calvados, although the durations vary. VS Armagnac spends at least one year in oak; VSOP is aged for at least four years in oak; Napoleon or XO is aged for at least six years; and a hors d’age Armagnac is at least 10 years old. It is worth noting that Armagnac generally ages for a longer period than Cognac.

Armagnac can also be categorized based on whether the grape's origin is Bas-Armagnac, Armagnac-Ténarèze, or Haut-Armagnac. Armagnac made with grapes grown across the three designated regions is referred to as "simple" Armagnac. If a vintage year is on the label, the Armagnac comes from a single vineyard, and all grapes originate from the same plot and harvest. To have a vintage year on the label, it must have matured for at least 10 years, and the year refers to the year the grapes were harvested.

As a rule, Armagnac is served neat at room temperature as an after-dinner drink. Clear Armagnac, also called blanche armagnac, can be chilled or poured over ice. In French-inspired cuisine, Armagnac is sometimes used as an ingredient in sauces, for flambé, or poured over ice.

Here you can see our selection of armagnac

What is Calvados?

Calvados is a brandy based on apples and/or pears from Normandy – a region in northern France. Its history dates back to the 1790s, where historians believe the term Calvados was first used, although some records date cider distillation in Normandy to 1553.

As with Cognac and Armagnac, Calvados is AOC-protected. A Calvados starts with apples and pears grown exclusively in designated areas of Normandy. The fruit is fermented into a dry cider and then distilled into a clear spirit in pot or column stills. Finally, Calvados is aged for at least two years in French oak barrels before bottling. During this period, it develops a darker hue and rich flavors. Before bottling, different barrels are usually blended to ensure a harmonious product, but producers also make vintage Calvados with a blend of barrels from the same distillation year.

If you look at our selection of Calvados and wonder how long each one has been aged, much of the same terminology is used to indicate age as with Cognac and Armagnac, although the durations vary. "Fine" or "VS" means it has aged for at least two years. After four years, Calvados can be labeled as VO or Vielle Reserve. Those aged for six years or more can be called XO, Tres Vieux, or Napoléon.

Calvados also has three distinct designations based on geography and production methods. Calvados AOC is the generic term and allows for either column or pot-still distillation; Pays d'Auge indicates Calvados that is double-distilled in a copper pot-still, resulting in a richer and more rounded flavor profile; and Domfrontais is known for the high percentage of pears, usually around 60%.

Serve Calvados at room temperature in a tulip-shaped glass, as an after-dinner drink or as a trou normand, a traditional palate cleanser between courses. You can also mix it into cocktails such as a Calvados Sidecar or the sparkling Forbidden Apple.

Here you can see our selection of calvados

How can I taste Cognac, Armagnac, or Calvados?

If you are interested in finding out the taste differences between Cognac, Armagnac, and Calvados, or just want to dive deeper into this wonderful world, we currently have two different offers for you.

You can buy the French Advent Calendar from Mac Y, which contains 24 x 2 cl. bottles, including 14 Cognacs, 5 Armagnacs, 3 Calvados, and 2 Pineau des Charentes. The calendar also includes a link to an online calendar where you can daily discover and learn about the product hidden in each bottle.

You can also buy a ticket for our French tasting on November 3rd, where Sara Jansen from Vinkompagniet will talk about Gilles Brisson Cognac, Pierre Huet Calvados, and Marcel Trepout Armagnac. There will also be a couple of eau-de-vies on the tasting program.