Armenian brandy—long known locally as “konyak”—has deep historical ties to the French Cognac model. From double distillation in copper pot stills to extended ageing in oak, Armenian producers adopted and adapted French techniques as early as the late 19th century. Yet while the method may echo Cognac, the raw materials and environment are entirely Armenian.

The finest Armenian brandies come from the shadow of Mount Ararat, a region synonymous with grape growing for centuries. Unlike Cognac’s rolling hills, Armenian vineyards sit at high altitudes between 800 and 1,200 metres, spread across regions such as the Ararat Valley, Tavush, Vayots Dzor, and Artsakh. These vineyards grow on volcanic soils under extreme continental conditions—hot, dry summers and freezing winters.

The result is fruit with high natural sugar, firm acidity, and intense aromatic potential. Indigenous grape varieties such as Voskehat, Kangun, Garan Dmak, and Banants bring bold, floral, and spicy characteristics that translate into brandies with depth and structure. Armenian brandy does not follow a rigid playbook, but it delivers something increasingly rare in today’s spirits market: authenticity with soul.

For decades, the category’s global identity was blurred during the Soviet era, when most Armenian brandy was exported simply as “konyak.” Today, that fog has lifted. Armenian brandy is reclaiming its identity with clarity and confidence. And Aregak is one of the clearest examples of that evolution.

The Aregak Story: From Legend to Legacy

Aregak’s origins trace back to before 1874, rooted in both craftsmanship and folklore. According to legend, a young priest named Ovsep Abramyan abandoned priesthood for love, planting vineyards and founding a distillery in a small village near Mount Ararat. What began as a personal vow evolved into a family enterprise that would help shape Armenian brandy history.

By 1889, Abramyan had established the Aregak distillery, producing brandy so highly regarded that spirits and oak barrels were supplied to leading producers across the Russian Empire. Even competitors such as Shustov and Smirnov praised its quality.

The Soviet era brought nationalisation in 1922, with Aregak absorbed into the Ararat Trust. While the brand name disappeared for decades, the distillery’s foundations endured. Following Armenia’s independence in 1991, Aregak experienced a renaissance, modernised, yet faithful to its original character. In the early 2000s, production resumed using recovered pre-revolution formulations, restoring the house style that had once defined the brand. By 2010, Aregak marked its 120th anniversary with the launch of ARVEST, an elite range celebrating Armenian distilling as an art form.

Craft, Patience, and Precision

Today, Aregak Brandy Factory is based in Dalar village, surrounded by alpine meadows and vineyards beneath Mount Ararat. Production begins with indigenous grapes sourced exclusively from the Ararat Valley, an area boasting over 30 distinct soil types, each contributing nuance to the final spirit.

Distillation follows traditional methods, but maturation is where Aregak truly distinguishes itself. Spirits are aged for a minimum of three years in century-old Armenian oak barrels, crafted without nails or glue by a master cooper, whose work is sought across the country. Each barrel is numbered, monitored, and allowed to evolve at its own pace. 

Why Armenian Brandy—and Why Aregak—Now

For UK importers and distributors, Armenian brandy offers a compelling proposition: a premium aged spirit with heritage, differentiation, and value beyond saturated Cognac categories. Aregak, in particular, brings over 150 years of uninterrupted distilling knowledge, a clear sense of place, and a portfolio that balances tradition with thoughtful innovation. As buyers seek spirits with authenticity, story, and substance, Aregak stands as proof that Armenian brandy is no longer a rediscovered curiosity, but a serious addition to any premium spirits portfolio.

Header image sourced from Aregak.