Production Areas

Overview

Stepping into the Production Areas of the Yerevan Brandy Company, nestled in the heart of Armenia's capital, Yerevan, is an immersive journey into the world of legendary ARARAT brandy. This sub-spot within the broader Yerevan Brandy Company is where the magic of transformation truly unfolds, from the humble grape to the revered spirit. It is a place where tradition, innovation, and Armenian pride converge, offering visitors a unique glimpse into the intricate craftsmanship behind one of the nation's most iconic symbols. The production areas, often experienced through guided tours of the ARARAT Museum and active aging cellars, reveal the meticulous processes that have defined Armenian brandy for over a century, inviting curious travelers to understand the essence of this celebrated elixir.

History & Cultural Background

The story of Armenian brandy production began in 1887, when merchant Nerses Tairyan established the first distillery in Yerevan. Inspired by French distillation techniques, Tairyan laid the groundwork for what would become a globally recognized spirit. The enterprise later became part of the Shustov and Sons partnership, which significantly advanced production methods and gained international acclaim, notably at the 1900 Exposition Universelle in Paris. During the Soviet era, Armenian distilleries were nationalized, and the Yerevan Brandy Company became a central figure in the industry, with master blenders like Markar Sedrakyan creating legendary blends such as 'Nairi' and 'Dvin'. The company relocated to its iconic facility overlooking the Hrazdan River in 1953, a landmark designed by Hovhannes Margaryan. Following Armenia's independence, the company was acquired by the international group Pernod Ricard in 1998, ensuring its modernization while preserving its rich heritage. Culturally, Armenian brandy, and especially the ARARAT brand, is deeply intertwined with national identity, symbolized by the revered Mount Ararat, which, though located just outside modern Armenian borders, remains a powerful emblem.

What Makes It Special

What truly distinguishes the Production Areas is the unique blend of natural resources and time-honored techniques. The process begins with locally grown white grape varieties, including indigenous ones like Voskehat and Garandmak, harvested from the fertile Ararat Valley. These grapes undergo a delicate pressing to preserve their rich aroma, followed by a meticulous two-stage distillation process in traditional Charente pot stills, inherited from French methods, to yield high-quality grape spirits. The most distinctive aspect is the aging process, which occurs in carefully crafted Caucasian oak barrels. These barrels, often made by hand in the company's own cooperage from trees over 70 years old, impart unique flavors of dried fruits, spices, vanilla, and chocolate to the spirits. The aging workshops, often part of the visitor experience, are active cellars where the brandy spirits mature for years, sometimes even half a century or longer. For blending, the company uses special water from the Katnakhbyur natural spring, a tradition initiated by master blender Markar Sedrakyan, which is believed to perfectly reveal the brandy's character. This combination of specific grape varietals, double distillation, unique oak aging, and pristine water creates a brandy with a softer edge and more floral and herbaceous notes compared to many cognacs.

Stories, Fun Facts & Local Details

The Production Areas are imbued with captivating stories. One of the most famous anecdotes involves Winston Churchill, who was reportedly so fond of Armenian brandy, particularly 'Dvin', after being introduced to it by Joseph Stalin at the Yalta Conference, that he arranged for regular shipments to the United Kingdom. The factory also houses 'Peace Barrels,' one of which was set aside for aging in 2001 in honor of the OSCE Minsk Group co-chairs' visit, intended to be opened only when the Nagorno-Karabakh conflict is fully resolved. This tradition extends to barrels reserved for various heads of state and celebrities, symbolizing the diplomatic and cultural significance of ARARAT brandy. Visitors often see these special barrels during tours, each with its unique plaque. The art of blending is considered akin to composing music or painting, with master blenders meticulously selecting different spirits to achieve the perfect balance of taste and aroma, a testament to the blend of science and artistry in brandy making. The museum itself is an active aging cellar, allowing visitors to literally walk through history and witness the quiet magic of maturation.

Visitor Perspective

A visit to the Production Areas offers a truly immersive and sensory experience. Travelers embark on a guided tour that delves into the fascinating history of the factory and the traditions of Armenian brandy making. Walking through the facilities, guests learn about every stage of the production process, from grape selection and distillation to the intricate aging process in the majestic oak barrels. The highlight for many is exploring the active aging workshops, where rows of barrels quietly mature the precious spirits, filling the air with a distinct, rich aroma. The experience culminates in a tasting session, where expert guides teach visitors how to appreciate the nuanced flavors and characteristics of various ARARAT brandies, distinguishing between different blends and vintages. It's an opportunity not just to sample a world-class spirit, but to connect with a profound piece of Armenian cultural heritage, leaving with a deeper understanding of the craftsmanship and passion embedded in every drop.