A type of brandy traditionally made in Aquitaine in SW France.
- It can be made like a water-ice (just omit the egg white) or a sorbet (with the egg white) and some people like to flavour it with a couple of tablespoons of brandy, whisky or Armagnac.
- One is spoilt for choice with cognacs such as Armagnac and Calvados, as well as various eaux de vie to digest a hearty meal.
- Spirits such as whisky, bourbon, Cognac, Armagnac and rye derive virtually all their colour from the time they spend in oak barrels - they would be clear as water otherwise.
From the former name of a district in Aquitaine.
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Line breaks: Ar|mag¦nac
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