Marc
Marc (pronounced 'mar') is France's ancient pomace brandy, produced since at least the medieval period from the grape skins, seeds, and stems (the marc) left after pressing wine. The tradition is most developed in Burgundy, where Marc de Bourgogne has carried an Appellation d'Origine Contrôlée since 1941, and in Champagne, where Marc de Champagne is similarly protected. Historically marc was the rough, high-proof spirit consumed by vineyard workers and peasants who could not afford cognac or armagnac, though the finest aged examples from premier cru Burgundy estates have attained serious collector status.
Flavor Profile
Marc de Bourgogne is funky, earthy, and intensely aromatic — raw grape pomace, dried fruit, barnyard, smoke, and walnut characterize unaged expressions, while extended oak aging softens the spirit toward leather, dark chocolate, tobacco, and dried fig. The best examples carry a savory, almost truffle-like depth that reflects their terroir connection to the vineyards of origin — a Grand Cru marc from Gevrey-Chambertin tastes demonstrably different from one from Meursault. Despite (or because of) the rustic origins, aged marc can be genuinely complex and contemplative.