Ararat

The history of Armenian brandy "Ararat" dates back to 1887. At that time, the merchant and philanthropist Nerses Tairyan, inspired by his cousin – the winemaker Vasily Tairov, introduced the classic French technology for alcohol production at the Yerevan Brandy Company factory.

In 1899, the factory was sold to the Russian company "Shustov and Sons", where the talented expert and author of brandy recipes Mkrtich Musinyan also worked.

He was appointed as the manager of the factory, where in 1902 he created the first vintage brandy – Fine Champagne Select (Otborny). In just a quarter of a century, Armenian brandy gained worldwide recognition and its production reached a wide scale.

Difficult years followed in Armenia – those of the Armenian Revolution, which were filled with pogroms and looting throughout the country. Nevertheless, thanks to Musinyan's courage, he managed to protect the national heritage maturing in oak barrels. The company survived and after the revolution was nationalized, and in 1923, along with other alcohol production brands, it joined the "Ararat" trust.

The most remarkable achievements of Armenian brandy during Soviet times were associated with the name of Markar Sedrakyan. He was a leading expert and a brilliant master who dedicated his life to Armenia because of his great love for his homeland. His most significant work, besides the production of various brandies, was the relocation of the factory to the new building of the Yerevan Brandy Company in 1953. Since 1998, the company has been part of one of the leading spirits brands, Pernod Ricard.

The "Ararat" brandy is made with deep respect for Armenian traditions in the field and with a continuous strive for better achievements. Despite the state-of-the-art equipment that the factory has, the creation of brandy is considered a true art.

Grapes

The creation of "Ararat" begins with the careful cultivation of vineyards in the Ararat Valley, which enjoys the generous Armenian sun 300 days a year. The climate and diverse soils in the region give the brandy its rich flavor. Every September, in just a few weeks, farmers and their families hand-harvest the entire grape crop from the vineyards. They work from dusk till dawn to ensure the grapes arrive at the factory as quickly as possible, without losing any of their flavor. To obtain the grape juice, the company's experts use pneumatic presses, which are used to make expensive sparkling wines. These presses do not damage the seeds and skin of the grapes, thus helping to preserve their unique aroma. In accordance with traditional brandy production standards, the wine undergoes primary and secondary fractional distillation. Steam distillation, in turn, imparts all the flavor characteristics of the local grape varieties to the brandy.

Barrels and aging

After distillation, the brandy undergoes a long aging process in oak barrels. Each one is handcrafted by masters in the brand's workshop, using trees that are at least 70 years old. The alcohol ages in the barrel, enriching itself with a palette of colors, tastes, and aromas. Thanks to the specific characteristics of Caucasian oak, the brandy acquires a unique character with notes of dried fruits and herbs, vanilla, and chocolate.

Blending

Blending is the culmination of the brandy-making process, and for this, Ararat relies on the creativity, craftsmanship, and expertise of its excellent specialists. To create each product in the company's catalog, they choose from 700 spirits, which differ in the time the grapes ripened and the barrels in which they aged. Water also plays a crucial role in blending – Ararat uses only water from the natural Katnaghbyur spring, which perfectly complements the character and rich taste of the drink. After this, the ready mixture ages again in oak barrels, so that the aromas of the spirits combine and build the enchanting taste of the refined brandy.