Two different methods are allowed by regulation to distill Armagnac, the continuous distillation method called "Armagnacais" and the "Double Distillation" method using pot stills. At the House of Janneau we blend brandies produced by both methods, a characteristic which distinguishes our Armagnac from all others. In 1972 we reintroduced the Double		Distillation method to the Region: the wine flows from the vat to the first still acting as the cooling agent and allowing the vapors to condense. The first product called "brouillis" is distilled again for the second time. At the very beginning the resulting liquid, called head, is left aside as it contains some impurities. The heart, that part of the distillate which achieves the desired quality is kept, and again the tail is set aside with the head for redistillation with the next batch of wine. Freshly distilled Armagnac is as clear as water with decidedly fruity, occasional plum, greeen apples and also vanilla aromas.