NOYAC ARMENIAN BRANDY


                         
Armenia has a history of wine production dating back many
hundreds of years, with archaeological evidence suggesting
that vineyards were in existence as far back as the
9th century BC.   Greek scholars, including Herodotus and
Xenophon, have made reference to the wines originating from
this region.

Like many other famous alcoholic drinks, the aromatic
brandies, now known as Noyac, were first blended by the
monks of Armenia's monasteries.  From the remote distilleries
astride the ancient Silk Route, the wines were exported
and consumed throughout the former USSR, and until recently, only
10% of the brandy produced at the Ararat Distillery in
Yerevan was exported out of the former Soviet Union.  The remainder,
being of such high quality, was only available to a
select minority and utilised at state banquets and functions.

Noyac International Ltd is proud to introduce this range of
aged brandies of 10, 18 and 25 year maturities which have
enjoyed considerable success in international export markets.

Noyac International Ltd has now established marketing and
sales offices in the United States and in France to aid in
the anticipated growth in sales and distribution.

In support, Noyac is advertised regularly in major
drinks publications including Drinks International and also
high profile domestic magazines wherever distribution has
been effected.

In all countries where Noyac brandies are marketed,
consumer reaction has been extremely favourable
with taste comparisons being made to higher-priced same
category products.

We at Noyac International believe that Noyac will make an
impact in your market and will be seen as a brandy
range of exceptional quality but at prices highly
competitive to its more famous rivals.


The hills of the Ararat regions in Armenia produce some of
the finest grapes in the former Soviet Union and include the
varieties utilised in the distillation of the superb brandies
known to the West as Noyac.

The grapes, of local aboriginal type, are harvested in late
September and early October of each year.  Once gathered,
they are taken to the presses which are so designed as to
extract the juice without the risk of crushing pips and
stalks.  Kept in vats, the juice is clarified without
recourse to the use of chemicals and then allowed to ferment
gently until the distillation process.

Then follows the two separate distillation processes in the
Charente-type equipment to produce the spirit.  In the
Charente method, the still receives the wine and its lees
which steam pipes bring to boiling point for its first
distillation.  The second, which consists of the product of
the initial distillation being re-distilled, is a very
delicate operation and shows the true expertise of the master
at work:

When the spirit reaches this point, it is colourless but
strong and the next stage dictates the taste and mellowness
of the future brandy.  The Armenians use only the finest
quality Limousin oak casks for this slow maturing process.
The oak, whose tannin and porous nature enable the spirit
to develop its beautiful golden colouration and aroma,
are specially selected and stored, covered, out in the
open for at least 3 years, to allow the wood to season.

The casks with the precious liquid are then stored in
massive cellars for up to 40 years, at carefully monitored
levels of temperature and humidity, to ensure perfection.

At long last, the Master Blender, whose skills are handed
down through generations, applies his expertise to the
matured spirits in order to create the magnificent brandies
that make up the Noyac range.  For the blending of our
10 year, 18 year and 25 year old brandies, only brandy
spirit, sugar and spring water are used, prior to the
end product being again casked for a minimum of another
year. The skills of these Master Blenders at the distillery
where Noyac brandy originates are such, that to date,
40 International Gold Medals have been awarded in
recognition of the superb quality produced.

Finally, the finished brandies are exported in cask
to the UK, where extreme care is taking during the bottling
process to ensure that the Noyac brandies to reach you as
the blenders intended - MAGNIFICENT.


The final chapter in NOYAC's evolution from grape to
brandy brings the spirit thousands of miles by rail, sea and
road from Armenia to the County of Dorset, England.  It is
here, at Eldridge Pope & Co Bottlers in Dorchester, nestling
in the heart of Thomas Hardy country, that the final process
of bottling and packaging begins.

With a strong commitment to guality, Noyac International
strives to ensure that NOYAC brandies reach the consumer
just as they left the skilful hands of the Masterblenders in
Armenia.  Significantly, NOYAC is transported and stored in
wood -  the same Limousin oak casks in which it was laid down
after final blending.  These heavy, hand-crafted casks each
contain 300-500 litres of brandy, and their importance to
the taste of the matured brandy is recognised by using this
method of shipment.

Years of storage in Limousin oak leaves NOYAC brandies
rich, mellow and distinctively golden, each age
characterised by its own unique taste and individual aroma;
attributes that have already won considerable critical
acclaim internationally.

Such is the quality of these brandies, that the bottling
process itself is relatively simple.  Unlike many other
spirits, Noyac is shipped to this country at bottling
strength - 40o alcohol - which eliminates the need to
reduce the level of alcohol by dilution.

The first stage of bottling sees the casks taken from store
and emptied into a reception tank, where the alcoholic
strength is tested and approved.  The brandy then undergoes a
process of filtration in order to remove any sediment and
deposits dislodged during shipment. This takes place as the
brandy travels from the tank to the bottling line, leaving it
absolutely bright and remarkably clear.

The distinctive Noyac bottles, commissioned after extensive
market and consumer research, are then corked and heat sealed
with tamper-proof capsules.  Then follows the labelling
process, applying to each bottle the striking labels and
shoulder bands bearing the age statement.  The Noyac look is
complete with the individual presentation boxes, bearing the
Noyac logo.

This ensures that wherever Noyac is sold, the brandy has an
instantaneous recognition factor for consumers who are
assured that the 10 year, 18 year and 25 year old brandies
reach them in the condition the Masterblenders had intended
- superb.

                      THE NOYAC PROCESS




*   Local type of grape collected in October.


*   Continous pressing of the qrapes removes the juice without
    crushing the pips and stalks.


*   The juice is clarified without using any chemicals.


*   The clarified extract is then fermented at 16-25 degrees
    then batch by batch distilled in Charent type equipment.


*   Fermentation completed by 1st April.


*  High quality spirit is obtained by carefully controlling

   - The speed of distillation.
   - The clarity of distillate.
   - The temperature.
   - The alcoholic strength and organoleptic properties.


*   The heating of the extract in the still is carried out by
    steam pipes inside the still.


*   Brandy spirit is double-distilled in seperate operations.

    1. Stage 1 = The spirit received from the first distillation
       has 23-32o alcoholic content.

    2. Stage 2 = The spirit received from the second distillation
       has 62-70% alcoholic content.


*   Ageing of spirit is carried out using classical technology.


*   Only finest quality oak casks are used.


*   Casks are hand crafted from specially selected oaks, which
    have been covered and stored outside for at least three
    years.