About the Distillery
Boduen is an exclusive Armenian brandy produced at the Armenian wine-and-brandy factory “Shaumyan-Vin,” located in the Ararat Valley and operating since 1927. Over 90 years of expertise, unique technologies, and secret methods passed down through generations allow the creation of spirits of exceptional quality. Every product combines tradition and craftsmanship with modern innovation.
The company owns a rich collection of unique products. The success of “Shaumyan-Vin” is built on strict control at every stage from the careful selection of grapes to the finished product ready for tasting. Each grape variety is meticulously studied, and every distillate is stored and monitored with the utmost care and undergoes thorough evaluation, allowing it to fully reveal its potential and develop a unique flavor profile.
The story of Boduen begins with the friendship and partnership of two CEOs who united to celebrate the rich taste of Armenian brandy.
They created a collection of top-quality spirits, having carefully mastered all the intricacies of the craft.
Production
Armenian Terroir: Where Land Shapes Perfection
The sun-kissed grapes of the Ararat Valley, aging in Ararat oak barrels, and the purest waters of the Garni River transform into a perfect taste, revealing the character of the Armenian terroir and the mastery of its creators.
In every Boduen brandy, there is a story of craftsmanship, respect for the land, and a pursuit of perfection. We combine the power of nature with the precision of the craft to create a drink where true luxury is expressed through quality. From the terroir to the blend, everything is imbued with passion and attention to every detail. We believe that human skill reveals the richness and generosity of nature.
Boduen transforms quality into emotion and makes taste a language understood by everyone who appreciates sophistication, bringing people together to share and celebrate special moments.
The production of Boduen brandy is a complex and lengthy process, in which every stage matters, starting with the selection of grapes. For Boduen, carefully chosen varieties are used: Kangun, Rkatsiteli, Azateni, Megrabuyr, and Mskhali, which ripen under the generous Armenian sun. The unique climate, with more than 300 sunny days a year, fills each fruit with richness, aroma, and character. Fertile soil, the warmth of the sun, and traditions passed down through generations create a brandy with unmatched depth and a perfect balance of flavor.
Harvesting is a short but special period when the grapes reach ideal ripeness and sweetness. It begins in mid-October. During these weeks, farmers carefully handpick only the best bunches so that only grapes of flawless quality enter production.
The berries undergo weighing and strict quality control, after which they are gently pressed to preserve their rich aroma and immediately sent for fermentation in special vats with a capacity of 50–200 hectoliters.
Production
Distillation
After the natural fermentation of carefully selected grape juice, the next crucial stage begins -distillation.
The journey of Boduen brandy starts with the distillation of clear white wine in traditional copper stills, called alambics, where its authentic and impeccably precise flavor is born. The wine is gently heated, releasing its aromas before interacting with the copper and the fire.
Distillation occurs in two stages. The first distillation produces a soft, milky-clear distillate, which the master prepares for the next step - transforming it into the «heart» of the future brandy. In the second distillation, the alcohol content rises significantly, and the master carefully selects only the «heart» - a pure, strong, and lively spirit filled with the aromas and character of the future Boduen. The initial and final fractions - the «head» and the «tail» - are discarded, leaving only the perfect portion that will form the foundation of the brandy.
From this portion emerges the eau-de-vie - the soul of Boduen, ready for further transformation into a rich, sophisticated, and unforgettable brandy. At this stage, the foundation of its flavor is laid - strength, purity, and delicate notes that will later develop during aging and blending.
Aging
The distillation is completed, and the mysterious process of aging cognac spirits begins.
After distillation, the brandy spirit is transferred into Artsakh oak barrels made from fermented wood, which are aged outdoors for at least five years before use. The aging process lasts a minimum of 30 months, while the oldest spirits can exceed 100 years.
The interaction between the spirit and the wood gradually reveals the full spectrum of flavors and aromas. This is when the magic of maturation begins: the drink acquires a rich palette of nuances, a deep color, and smoothness, giving Boduen its noble character and harmony.
.webp)
Behind the apparent calm of this process lies the meticulous work of the masters. They carefully monitor the aging conditions, control the temperature, and periodically take samples to ensure that each distillate reaches its perfect taste and aroma.
BLEND
Aged spirits of different ages and from various grape varieties are carefully blended together, creating a harmonious and complex flavor.
