1310:

• First Recorded Mention of Armagnac: The first known reference to Armagnac is found in a document from this year. Prior to this, the distilled spirit was likely produced and consumed locally but was not widely documented.

1461:

• Legal Documentation: The first known written mention of Armagnac as a distinct product appears in a legal document from the Gascony region, indicating its growing recognition and importance.

1730:

• Exportation Begins: By this time, Armagnac began to be exported beyond the borders of Gascony, reaching markets in France and other European countries.

1804:

• Introduction of the Alambic Still: The introduction of the continuous distillation process, using the "alambic armagnaçais" still, becomes widespread. This still allows for the distinctive method of single distillation that gives Armagnac its unique character, in contrast to the double distillation used for Cognac.

1870s:

• Phylloxera Crisis: The phylloxera epidemic devastates vineyards across France, including those in the Armagnac region. This leads to the near destruction of the industry, as many vineyards are wiped out.

1883:

• Vineyard Recovery: The Armagnac industry begins to recover from the phylloxera crisis with the replanting of vineyards using American rootstocks, which are resistant to the pest. This recovery period is crucial for the continuation of Armagnac production.

1909:

• Geographical Delimitation: A French decree officially defines the Armagnac production area, limiting it to the three regions of Bas-Armagnac, Ténarèze, and Haut-Armagnac within the Gascony area. This ensures that only brandy produced in these regions can be called Armagnac.

1936:

• AOC Designation: Armagnac is granted the Appellation d'Origine Contrôlée (AOC) status, legally protecting the name and production methods of Armagnac. This ensures that the production of Armagnac adheres to strict quality and geographical standards.

1941:

• Creation of the Bureau National Interprofessionnel de l'Armagnac (BNIA): The BNIA is established to oversee and regulate the Armagnac industry. This body plays a crucial role in promoting Armagnac, ensuring quality control, and protecting the interests of producers.

1972:

• Introduction of the Three-Year Minimum Aging Law: A law is passed requiring that Armagnac be aged for a minimum of three years in oak barrels before it can be sold. This law helps standardize the quality of Armagnac available on the market.

1980s:

• Renaissance of Vintage Armagnac: There is a renewed interest in vintage Armagnac, with producers beginning to release single-year vintage bottlings. This trend highlights the complexity and diversity of Armagnac, appealing to connoisseurs and collectors.

1999:

• Launch of the Armagnac Vintage Charter: A charter is introduced to certify the authenticity of vintage Armagnacs, further protecting the integrity and heritage of these special bottlings.

2005:

• European Union Geographical Indication (GI) Status: Armagnac receives the GI status from the European Union, reinforcing its protected status and ensuring that only brandy from the defined Armagnac region can use the name.

2010:

• 700th Anniversary: The Armagnac industry celebrates the 700th anniversary of the first known mention of the spirit, marking centuries of continuous production and cultural significance.

2019:

• Introduction of New Aging Categories: The BNIA introduces new aging categories for Armagnac, including "Blanche Armagnac" (unaged) and "Hors d'âge" (minimum 10 years of aging), reflecting the industry's commitment to diversity and quality.