In the Armagnac region, when one decides to sell a product in its original vintage, the law requires a minimum of 10 years ageing in oak barrels.The desired balance between flavours, tannins and alcohol is actually reached after 15 years.
Each year gives an Armagnac with different characteristics. This is why the original vintage is reproduced in order to preserve, as much as possible, the diversity of the products in the region. To add water to their spirits in order to reduce the alcohol content. In fact, by diluting Armagnac with water (authorised practice), one dilutes the aromatic potential and erases the differences of one terroir as opposed to another. It’s like removing the powerful influence of the soil on the product, which is one of the most interesting things about Armagnac.