History of the Flagon

A flagon is a pouring vessel with a tall neck. It acquired the name around 1640. It is a vessel that holds a drink of some kind, whether that is ale, wine, or water.

A flagon may be plain, engraved, gilt, or chased. It typically has a single scrolling handle, and a hinged lid, equipped with finial and thumbpiece. The lid of a flagon is often domed or even cushion shaped. The body is often barrel, cylindrical or drum shaped.

A flagon is usually able to hold a volume of 1.1 litres – 2 Imperial Unit. The word ‘flagon’ has also been used to describe volume, e.g. ‘a flagon of wine’. However, it is difficult to discern precisely how much a flagon measurement is. Perhaps it refers to the typical volume of a flagon, in which case it would be the aforementioned 1.1 Litres.

Historically, a flagon was used to serve, and then replenish wine at a dining table. They hold special significance in Christianity; this is because a flagon is often used in communion or the Eucharist. The flagon is used to replenish the wine in a communion cup or chalice.