Armenian brandy is internationally known for its exceptional quality and rich history. It has traveled a long path to earn the admiration of refined drink enthusiasts.
According to legend, Armenian brandy’s story begins when Noah planted the first grapevine at the foot of Mount Ararat. This ancient heritage places its origins thousands of years in the past.
Some historical sources note that during pagan times, Armenians extracted fragrant myrrh from a variety of native plants. Later, King Tiridates I’s winemaker, Pargev, managed to distill alcohol from myrrh. Roman historians write that when Tiridates visited Emperor Nero in Rome, he offered myrrh from Armenia. The emperor was so impressed that the drink left a lasting impression.
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Armenian Brandy’s Modern History
The modern history of Armenian brandy starts in 1887. That year, Armenian merchant Nerses Tairyan established the first wine and brandy factory in Yerevan. Shortly after, Russian industrialist Nikolay Shustov purchased the factory.
Shustov’s entrepreneurial skills quickly brought Armenian brandy to European markets. He secured the legal right to use the term “brandy” instead of “brandy-type spirit” and became the official supplier to the Russian Tsar’s court.
At the 1900 Paris Exhibition, Shustov’s Armenian brandy won the Grand Prix, a prestigious award recognizing its outstanding quality. This award allowed him to market the product under the name “brandy” rather than simply as a brand.
“Dvin” Brandy and Churchill’s Endorsement
In 1942, the Yerevan Brandy Company created a special high-proof brandy called Dvin, with 50% alcohol content. It was first presented at the Tehran Conference in 1943. Winston Churchill received it as a gift.
After tasting it, Churchill remarked he would drink no other brandy again. Years later, when asked about the secret to his longevity, he responded:
“Never be late for dinner, smoke Havana cigars, and drink Armenian brandy.”
Transition to Modern Ownership
In 1998, the Yerevan Brandy Company, known for producing legendary brandies, became part of the French group Pernod Ricard, ending its state ownership. As a result, Armenian producers lost the right to label their bottles with the word “brandy” under international law. However, quality remained unchanged.
Armenian Brandy Standards
Before 1999, Armenian brandy followed Soviet GOST standards. These had vague definitions, making it hard to distinguish authentic products from imitations. Also, trademarks weren’t protected, so even producers outside Armenia could use them.
This changed on March 1, 1999, when Armenia introduced its own standard. According to this, Armenian brandy must be produced from grape spirits made with grapes grown in Armenia.
Types of Armenian Brandy
Regular Brandy
These are made from brandy spirit and aged in oak barrels for at least three years.
- Three-Year Brandy: Aged a minimum of 3 years
- Four-Year Brandy: Aged at least 4 years
- Five-Year Brandy: Aged 5 years minimum
The stars on the bottle often indicate its age.
Aged Brandy
These are aged six years or more in oak barrels. The alcohol content must match the age declaration on the label.
Collector’s Brandy
These are created from regular brandy and aged further in oak containers. Despite extra aging, they retain their original names.
Armenian Brandy Production Process
Since 1999, production follows strict national standards. Armenian brandy must meet technical and sanitary requirements and use approved processes.
Quality Indicators
Real Armenian brandy must meet the following:
- Transparent, clear, no sediment
- Color: Light to dark brown
- Flavor and Aroma: Natural, without artificial additives
Chemical Standards
- Ethanol content: Minimum 40%
- Methyl alcohol: Not more than 20 mg/dm³
- Sugar: Up to 1.0 g/dm³
- Copper: Max 5.0 mg/dm³
- Iron: Max 1.5 mg/dm³
All values are defined by type-specific technical instructions.
Raw Materials and Grape Varieties
The Armenian standard also regulates the materials used for production, packaging, labeling, quality control, transportation, and storage.
Armenian brandy relies heavily on local grape varieties grown in the Ararat Valley, such as:
- Voskehat
- Garan Dmak
- Chilar
- Mskhali
- Kangun
- Banants
- Kakhet
- Mekhali
Harvesting takes place during September to October. For optimal fermentation, grape sugar content should not exceed 18-20%, meaning grapes should be slightly underripe.
Main Markets for Armenian Brandy
Armenian brandy is primarily exported to Russia, the United States, China, France, and several Eastern European countries. Russia remains the largest and most established market due to long-standing cultural and historical ties. In recent years, demand has grown in the United States and China, driven by an increasing appreciation for premium spirits and interest in authentic heritage products. European countries like Germany, Ukraine, and Poland also represent strong markets, especially for aged and collectible Armenian brandies. It has been notice that a steady increase in international interest, especially among connoisseurs seeking high-quality brandy with protected origin and traditional production methods.
Where to Buy Armenian Brandy in Yerevan
Tourists visiting Yerevan have several excellent options for purchasing authentic Armenian brandy. One of the most renowned destinations is the Yerevan Brandy Company, home to the famous ARARAT brandies. Located at 2 Admiral Isakov Avenue, the company’s official store offers a comprehensive selection of both classic and collectible brandies. Visitors can also explore the ARARAT Museum on-site, which provides insights into the brandy’s rich history and production process.
Additionally, major supermarkets such as Nor Zovq, Yerevan City, and SAS stock a variety of Armenian brandies, including popular flavored options like apricot and coffee-infused variants.
For travelers departing from Armenia, the Zvartnots Duty Free shop at the airport provides a convenient selection of Armenian brandies, allowing visitors to take a piece of Armenian heritage home with them.
What Is Commonly Served with Armenian Brandy
When enjoying Armenian brandy, traditional appetizers are carefully chosen to complement its deep and complex flavors. One of the most popular pairings is dark chocolate, especially with aged brandies, as its rich bitterness enhances the brandy’s warmth and aroma. Dried fruits like apricots, figs, and raisins are also common, providing a natural sweetness that balances the spirit’s intensity. In more formal settings, cheese platters featuring local varieties such as Lori, Chanakh, or smoked cheeses are often served. Roasted nuts, particularly walnuts and almonds, add a satisfying crunch and earthy contrast. These appetizers not only enhance the tasting experience but also reflect Armenia’s rich culinary heritage.
Conclusion
Armenian brandy carries a legacy of quality, history, and national pride. Thanks to strict standards and centuries of tradition, it remains a symbol of excellence worldwide. Whether you’re a collector or a casual enthusiast, Armenian brandy offers a rich taste rooted in heritage.
FAQ
What makes Armenian brandy different from other types of brandy
Armenian brandy is made from local Armenian grape varieties and aged using traditional methods under national standards. Its unique flavor comes from these grapes and specific distillation processes.
What are the types of Armenian brandy available
Armenian brandy falls into three categories: regular (3–5 years), aged (6+ years), and collector’s brandy, which undergoes extended aging.
Why did Churchill prefer Armenian brandy
Winston Churchill reportedly became a lifelong fan after receiving “Dvin” brandy during the 1943 Tehran Conference, citing its exceptional quality as unmatched.
