The Spirits are Calling. Will you answer? Join us July 15-19, 2015 as the international spirits community answers the call, returning for another spirited round of Tales of the Cocktail®.
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Friday, July 17 • 12:30pm - 2:00pm
Armagnac: The Young & The Old

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Whether using Armagnac to replace a bourbon base or a rum base, or coming up with an original cocktail recipe, bartenders from London to New York and San Francisco are embracing French Brandies on their cocktails menus. This long overdue trend is not likely to change. Riding that wave is Armagnac, having lived in the shadow of it’s better-funded neighbor further north, Armagnac is finally having its moment in the spotlight.

The original craft spirit, steeped in a history that dates back over 700 years and flavored by the characters that can only be found in Gascony; a sip of Armagnac recalls secret cellars, the bravery of the 3 musketeers, French berets and a character as unique as the people that pour their heart and soul into producing it.

Join May Matta-Aliah, Armagnac Ambassador, and Doug Miller, Associate Professor
of Hospitality and Service Management at The Culinary Institute of America as they walk you through the range of grape varieties used, the importance of the proprietary distillation method used in the region and the influence of the local oak used for maturation.

You will also have a chance to taste a “Blanche”, an un-aged Armagnac, along with some older blends, both pure and in cocktails, to gain a full appreciation of the history as well as the current trends shaping the current Armagnac industry today.

avatar for May Matta-Aliah

May Matta-Aliah

NY Armagnac Ambassador, In the Grape
May Matta-Aliah has dedicated her career to making wine and spirits education accessible to everyone from curious appreciators to trade professionals. May has been working with the B.N.I.A. as their Ambassador since 2009, she has led countless presentations on Armagnac to industry... Read More →
avatar for Douglass Miller

Douglass Miller

Professor, The Culinary Institute of America
Doug Miller is an assistant professor of hospitality and service management at The Culinary Institute of America (CIA) in Hyde Park, NY. He teaches Brewed: Culture, History and Production, Spirits and Principles of Mixology and Beverage Management. The semester long classes are electives... Read More →

avatar for B.N.I.A - Bureau National Interprofessionnel de l'Armagnac

B.N.I.A - Bureau National Interprofessionnel de l'Armagnac

Acknowledged for more than 40 years as the Interprofession, the Bureau National Interprofessionnel de l’Armagnac unites all of the Armagnac producers and traders, ensures the control, the monitoring and the promotion of AOC Armagnac in France and Internationally.More than just a... Read More →

Friday July 17, 2015 12:30pm - 2:00pm CDT
Bonnet Carre Room at the Hotel Monteleone 214 Royal Street New Orleans, LA 70130