Armenians have been making brandy from wine since the 12th century. In the past, Armenian wine grapes were mainly used for making brandy. It is said that Churchill loved Armenian brandy so much that he arranged for a regular supply to be sent to him. The law states that only certain grape varieties, such as Voskehat, Garan Dmak, Mskhali, Kangun, and Rkatsitelithe (a Georgian grape), can be used for brandy production. Grapes are widely grown in Armenia, particularly in the Ararat Valley under Mount Ararat. The brandy is made using a double distillation process in Charentais stills, the same kind used for Cognac production. It is aged in barrels made from Caucasian oak, known as Quercus macranthera. The brandy has a smooth, creamy texture with flavors of raisins, figs, apricots, and a hint of pear. The finish is long, with sweetness from dried fruits and some cinnamon notes, along with a touch of toasted oak.