Yerevan Brandy Company's new product, ARARAT Spirit 1887 grape vodka, has been successfully present in the Armenian market three months after its release and has received positive feedback from consumers and industry experts.
Introduced in May 2026, this vodka embodies the brand's fundamental knowledge of grapes and years of craftsmanship in working with it, and since its launch has already managed to capture the attention of premium spirit connoisseurs, fully justifying the anticipated interest in the product.
The new spirit is now available in all major retail chains across Armenia, and for Yerevan residents and visitors, special gastronomic sets and pairings have been developed, already featured in the city's leading restaurants and bars. There, one can not only get acquainted with ARARAT Spirit 1887 but also discover its flavor and aromatic characteristics through pairings with specially selected dishes that highlight the spirit's character and reveal new nuances.
"We are pleased that our new product, which just a few months ago was a bold step, is today becoming part of a complete gastronomic experience, and it is especially gratifying to see such positive feedback from both consumers and experts," noted Anush Hambardzumyan, Director of Sales and Marketing at Yerevan Brandy Company.
ARARAT Spirit 1887 is made from selected grapes of the Ararat Valley using double distillation and has been created as a vodka with its own distinct technology, philosophy, and character. The spirit is based on grape distillates, but the production process lacks an aging stage, thanks to which purity and precision of flavor have become the product's main features.
For this vodka, special limited batches of spirits from Yerevan Brandy Company were selected, distinguished by their lightness and best suited for creating a product with a clean character and soft taste, and its production also uses Katnaghbyur spring water.
Interestingly, ARARAT Spirit 1887 comes without aging, which is a completely new approach for a factory known for its cognac traditions. This seems to highlight shifting market preferences, where transparency and purity are sometimes valued more than the flavor complexity of years of aging.
Also noteworthy is the emphasis on gastronomic pairings; it is evident that the producer is trying to present the product not merely as an alcoholic beverage but as an integral part of a meal or evening. Whether this strategy will work in the long term, time will tell, but for now, the response from consumers and experts appears promising.
