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.