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Armenia is referred to in the bible as the cradle of wine-growing and wine production. Archaeological excavations at places of the historical settlements of Arin Berd, Karmir Blur, Teyshebani and Elar Darani testify the fact that the ancestors of the modern Armenians possessed a highly developed culture of wine-growing. “Greek scholars of later epochs, including Herodotus, Xenophon and Strabon, wrote that the Armenians exported excellent wines in neighbouring states already 2500 years before, at least.” Xenophon, in particular, stressed that Armenian wines were from excellent quality, well matured and existing in large varieties. Out of the tradition of wine-growing, the Armenians developed their tradition of the Brandy production at the end of the 19th Century. The Armenian Brandy owes its warm velvet flavour with its immaculate and rich Bouquet to several factors: on the one hand, to the warm and dry climate and the nutrient-rich soils of the Ararat valley. On the other hand, to the longtime experience and the tradition of the Armenians in distillation. Combined with the soft spring water from the unaffected mountains of Armenia, this top product emerges.