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Ararat is the most recognizable Armenian brandy brand, produced in Yerevan since 1887. It is made exclusively from grapes grown in Armenia – since 1999, Armenian state standards require that the entire process, from fermentation to bottling, takes place in the country and uses local raw materials.
The raw material comes from the Ararat Valley, a region at the foot of Mount Ararat. The continental climate, volcanic soils and nearly 300 sunny days a year give the grapes a concentrated, aromatic character. Production uses indigenous Armenian white varieties: voskehat, garan dmak, mskhali, kangun and rkatsiteli. Harvesting takes place in September, by hand, over several weeks.
The base wine undergoes double distillation in copper pot stills. From the second distillation, only the heart is used – the purest fraction of the distillate. The spirit matures in Caucasian oak barrels, produced in the factory's own cooperage. Spring water from the Katnakhbyur spring is used to reduce the strength. This combination gives Ararat its characteristic profile: honey, dried fruits, nuts, caramel and a delicate note of coffee.
Ararat Three Stars – the youngest brandy in the collection, light and fruity.
Ararat Ani (7 years) – a more developed profile, a classic choice for sipping.
Ararat Akhtamar (10 years) – the flagship Ararat style: dried fruits, vanilla, almond, barrel.
Ararat Vaspurakan (15 years) – deeper and more concentrated, pairs well with cigars.
Ararat Nairi (20 years) – the collector's part of the line; long, warm finish.
Ararat Dvin (50% ABV) – stronger, spicy, with a distinctive character.
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