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True Armenian Brandy

ARARAT owes its bright taste primarily to the generous land of the Ararat valley, bathed in sun 300 days a year, as well as to the variety of soils and grape of Armenia. Every September, farmers and their families gather the whole harvest by hand in just a few weeks to make sure that the collected grapes don’t lose their taste qualities. Converting wine into brandy is a delicate process. Secondary distillation separates alcohol into three fractions: head, heart and tail. Only the heart, the purest, thinnest and the most delicate fraction, is used as the basis for ARARAT brandies.

The creation of brandy is a constant extraction of the best from the best. Hamlet Antonyan, director of production.


True Armenian Brandy


ARARAT
owes its bright taste primarily to the generous land of the Ararat valley, bathed in sun 300 days a year, as well as to the variety of soils and grape of Armenia. Every September, farmers and their families gather the whole harvest by hand in just a few weeks to make sure that the collected grapes don’t lose their taste qualities. Converting wine into brandy is a delicate process. Secondary distillation separates alcohol into three fractions: head, heart and tail. Only the heart, the purest, thinnest and the most delicate fraction, is used as the basis for ARARAT brandies.

The creation of brandy is a constant extraction of the best from the best. Hamlet Antonyan, director of production.