What type of still is typically used in the production of Armagnac?

The production of Armagnac typically utilizes a pot still, specifically a type of still known as an "alambic," which is designed for batch distillation. This method allows for the preservation of the complex flavors and aromas characteristic of Armagnac, as it captures the volatile compounds during fermentation and offers a slower distillation process. The pot still enables distillers to create a spirit that reflects the terroir and the unique grape varietals used in the production process.

While hybrid stills can be used in other types of distillation to combine elements of both pot and column stills, they are not the standard for Armagnac production. Column stills, on the other hand, are more common in the production of lighter, cleaner spirits and do not contribute the same rich complexity of flavor profiles found in Armagnac. Continuous stills are primarily used for large-scale production of neutral spirits and do not align with the traditional production methods of Armagnac. Thus, the pot still is the most accurate representation of the equipment used in crafting this distinctive French brandy.