Cognac Ararat: history, review of taste and types
For 130 years, the Ararat brand has embodied the traditions and impeccable quality of Armenian brandy. The product range of the plant is extremely diverse. Currently, products are exported to 40 countries of the world, and the annual turnover is up to 8,000,000 bottles! Cognac history of the brand Ararat It all began in 1887, when the merchant of the first guild Nerses Tairian wanted his area of influence to be somewhat wider. In this regard, they were bought vineyards in the area of the village of Erivan Fortress. The first cognac, which was produced at the new plant, received the French name “Fin-Champagne”.
Twenty years of successful activity bore fruit – the plant was a profitable and profitable business. Departing from business, Nerses sold him to Nikolai Shustov at a very competitive price. Can you imagine a young couple of aristocrats or noble officers who, sitting in the best institutions of Tsarist Russia, loudly demanded a “bottle of Shustov brandy”? But it was in this way that the ingenious merchant Nikolai Shustov “promoted” his brand. Car stickers and hired actors are by no means all. The apogee of development was the victory at the prestigious cognac competition in Paris, where the products of the Shustov factory won first place.
The well-deserved award “Fin-Champagne Selected” opened the doors to many European states for the enterprise. The events of 1917 and forced nationalization became a new era in the development of the enterprise. Shustov Cognac Factory was renamed “Ararat” Brandy Trust. And in the late 50s, he completely moved to the new premises. After the collapse of the USSR, the Ararat plant did not long remain in state ownership. A well-known company was bought out in 1998 by the French trademark Pernod Ricard. Secrets of cooking and views The pride of the Armenian land is made according to the old technology. To prepare the brandy use local grape varieties – Banants, Chilar, Voskheat, Kakhet, as well as Garandamak. This is a key rule. The initial stage is the process of vinification of grapes.
The resulting material is subjected to distillation, to highlight brandy alcohol. After the substance is formed, it is sent to the extract. Traditionally, the cognac product is aged for at least 3 years. Aging container – oak and enamelled tubs with oak riveting. After assembling the matured spirits, blending is performed. In the process is added syrup, Kohler. The final stage is the spill of the liquid obtained in oak barrels for 1.5-3 years for the final aging. Ready for bottling cognac is treated with cold, and also carry out filtration. Ararat 3, 40% Ararat 5, 40% Ani, 40% Select, 40% Akhtamar, 40% Vaspurakan, 40% Nairi, 40% Armenia, 45% Ararat 25 years, 40% Erebuni, 40% Dvin, 50% Taste and Classification Armenian cognac is produced in three categories. Each version has its own peculiarities of production and taste: Ordinary Armenian cognac. Drink, aged from 3 to 7 years. In the process of assembling alcohol acquires a light amber and golden yellow shade. Vintage Alcohol with an exposure time from 7 to 20 years.
Storage in an oak barrel gives the drink a special flavor: the notes of tobacco, needles and honey are felt. The final shade – citrus gamma, soft aftertaste. The color of brandy is darker than ordinary. There are several subcategories: KV – brandy, aged up to 7 years; OS – very old, more than 20 years; KS – old cognac, 10–20 years old, and KVVK – high quality cognac (up to 10 years). Collectible Made from branded Armenian cognac by additional aging for 3 years. This is the strongest form, in the taste of which notes of hazelnuts, dried fruits and cloves are guessed. Like a brand, there may be several subcategories – KV, KVVS, KS, OS. If you want to enjoy brandy from Ararat brand, we recommend that you take a closer look at the 2nd and 3rd categories of drinks, these are the categories that truly reveal their “soul” to an alcohol connoisseur. And do not forget that it is customary to savor such alcohol in small sips.