Maturation & Storage

Clear distillate only becomes Armenian brandy in the oak barrel: according to the producers, it matures in barrels made from regional oak wood, where it gains color, vanilla, and tannins. The longer it rests, the more the oak recedes, and the spirit becomes rounder and nuttier.

The EU requires brandy to age at least one year in oak vessels of 1,000 liters or more, or six months in smaller ones. Armenian bottlings often go far beyond that. Years are stated on the labels: Ararat, for instance, bottles a three-year brandy, alongside older releases such as the Vaspurakan range at fifteen years.

The number on the label refers to the youngest component in the blend, not the oldest. A fifteen-year-old therefore contains only distillates that have aged at least fifteen years in the barrel, though older ones may also be blended in. This is a matter of labeling rules, not of taste.

Over the years in the barrel, part of the contents evaporates through the wood — known as the angels' share. The warmer and drier the cellar, the more is lost. Sugar up to 35 grams per liter and caramel coloring are permitted in brandy, so color alone says nothing about age.

Unlike the brandy from Yerevan, Oghi usually remains a clear, unaged spirit. After distilling, it is diluted, rests for a while, and comes to the table in bottles or jugs. That's exactly what defines its character: the fruit stays front and center, with no oak to mask it.