Azerbaijan is not the most outstanding country in terms of winemaking, Azerbaijani cognac (that is, grape brandy), unlike French and even Armenian counterparts, is relatively rare on the international market. This does not speak about the quality of the drink, but only about the volume of production: local alcohol is barely enough for domestic use, crumbs remain for export. The fortress of Azerbaijani brandy is 40-47%, depending on the manufacturer.
Judging by archaeological finds (clay jars with the remains of wine), winemaking appeared in Azerbaijan no later than the second millennium BC. Medieval sources testify that in the XNUMXth-XNUMXth centuries grape harvests were so plentiful that people literally did not have enough hands to collect everything. Tovuz has been and remains one of the most ancient and promising wine-growing regions. However, the ancient and medieval wine was different from the modern one – it was thick and sweet, like honey, and before serving, the wine was diluted with water.
Azerbaijan is a Muslim country, so the production of strong alcohol in it has been banned for a long time.
The cognac industry received a boost only at the beginning of the 1892th century, when German immigrants began to arrive in the country, enriching local traditions with European technologies and generous investments. In XNUMX, the Forer brothers brandy factory was opened, the products of which were supplied not only throughout the Russian Empire, but also for export.
In the 1980s, the country fought against drunkenness, vineyards were cut down and cognac production was significantly reduced. Today, Azerbaijan is heading towards the restoration of the cognac industry, but it is still far from the glory of Armenia. The largest cognac factories are located in Goychay, Shamkir, Goygol.
Classification (types)
Both Soviet and French classifications are used to indicate the aging period and characteristics of Azerbaijani cognacs. Only the age of the youngest spirit in the blend is taken into account.
European (French):
- VS (special) – 2 years;
- Superior (excellent) – 3 years;
- VSOP (most excellent, oldest) – 4 years;
- VVSOP (most-most excellent, old) – 5 years;
- XO (super-old) – 6 years and up.
Russian (Soviet):
- Ordinary cognacs (age from 3 to 5 years, indicated by asterisks);
- Vintage:
- KV (seasoned) – 6-8 years;
- KVVK (highest quality) – up to 10 years;
- KS (old) – up to 12 years;
- OS (very old) – up to 23 years.
Brands of Azerbaijani cognacs
Large producers (enterprises): “Ganja Sharab-2” (founded in 1998), “Tovuz-Baltic” (the country’s first private winery, 1989), “Azeri France” (2004), “Agro-Azerinvest” ( 2004) and others.
Stamps:
- “Gek-Gel” is a vintage aged cognac, “age” reaches 8 years, the brand first appeared on the market in 1948.
- “Ganja” – vintage aged cognac, a blend of six-year-old spirits, the year of appearance – 1967.
- Moskva is vintage old cognac, a blend of twelve-year-old spirits. It is made from European, not autochthonous grape varieties. The fortress reaches 45%, the age of the brand is more than 50 years.
- “Absheron” is an ordinary cognac of four or five years of aging, 40% alcohol.
- “Azerbaijan” is a vintage old cognac made from ten-year-old spirits, winner of international awards, winner of 5 gold medals. Fortress 47%, produced since 1974.
Drinking culture
Azerbaijani grape brandy has an intense taste with natural notes of vanilla and an affordable price (compared to French cognacs).
Azerbaijanis eat cognac with ripe fruits, cheese, nuts and chocolate. Otherwise, the traditional cognac culture is preserved. The drink is served at a temperature of 20-25°C in cognac glasses (snifters) filled with a maximum of a third.
