Cles des Ducs XO Armagnac, 70 cl

Product Information

Marie Duffau, Napoleon, Bas Armagnac, 40% ABV, 750 ml offers up notes of dried fruit, especially prune, dark chocolate and brown sugar. This is a very floral Armagnac, with a touch of creamy sweetness that is accompanied by notes of vanilla, well-seasoned wood, some pound cake, cinnamon, clove, nutmeg and a touch of pepper. Baco 22A, also known as Baco blanc, is one of just a handful of hybrid grape varieties whose cultivation to produce spirts is still allowed under EU regulations. During the 20th century, Baco was the principal grape variety used to make Armagnac.

Cognac and Armagnac The 4 differences between Cognac and Armagnac

Below are tasting notes on a selection of Armagnacs that are a good cross section of what the region has to offer. The Cognac and Armagnac terroirs, both in the Nouvelle-Aquitaine region, are located some 300 km from each other; which means differences in the soil. Cognac has now become an absolute trend in the United States. After “Pass the Courvoisier” Busta Rhimes’ hit, in 2012 the performer Jay-Z entered into a partnership with Bacardi to create his own brand of Cognac: D’Ussé. The base wine of Armagnac is typically distilled on the fine lees. This is a common practice in Cognac; it’s used by major producers like Remy, Hine, Camus and Frapin.

Between the 15th and 17th centuries, Armagnac was traded on the markets of Saint-Sever, Mont-de-Marsan, and Aire-sur-l'Adour. Subsequently, Dutch merchants began promoting the trade more widely and providing or financing alembics. [3] The use of Charentais stills has been legal in Armagnac since 1972. Only a handful of producers use them, however. Janneau, one of the larger Armagnac producers, uses both types of stills. Since double distilled brandy from a Charentais-type still ages faster than brandy from a single column distillation, the two spirits are often blended together. The Armagnac region produces 3 million bottles a year of brandy, compared to the 220 million produced in Cognac. However, the French drink only 4 million bottles of Cognac compared to 1.5 million of Armagnac. [3] Grapes [ edit ] Armagnac is a place in the south west of France, to the west of Toulouse, in the historic Duchy of Gascony. There are sources reporting distillation in the region as early as 1411, but how close this would be to the modern brandy is hard to say. Certainly the Gascons have been distilling grapes here a long time. As with Cognac, Armagnac began to assume something like its present form in the 17th and 18th century when merchants discovered the effects of ageing in oak on the local spirit. Cognac on the coast near Bordeaux looked to Britain, Holland and the wider world, and became a global industry, whereas inland Armagnac would have been relatively inaccessible until the coming of the railways in the 19th century.

Armagnac’s For Brandy Lovers Everywhere 7 Stunning Armagnac’s For Brandy Lovers Everywhere

Castarède, Bas Armagnac, XO, 10 YO, 40% ABV, 750 ml is a bold, creamy and powerful Armagnac with distinctive notes of dried and candied fruits, along with spice aromas of cinnamon, pepper and nutmeg around a core of caramel and toasted oak. There are floral notes of potpourri plus hints of sandalwood incense, along with mocha notes of cocoa and coffee. Though only 10 YO, it also offers up hints of classic rancio aromas of leather and furniture wax. A classic Armagnac expression that offers the best the spirit can offer. Armagnac shares with Cognac a similar classification scheme. Historically, the two were not aligned, but in recent years have adopted similar parameters. VS refers to Armagnacs that have been aged in oak casks for two to three years, while VSOP refers to Armagnac that has been aged for four to five years in oak casks. Note that the minimum aging requirement refers to the youngest component of the blend. Both VS and VSOP Armagnacs can contain spirit older than the minimum aging period. Salted caramel, sugared almonds and dark chocolate on the opening with dried prunes and dates mid-palate. The finish is rich, warm and well spiced. Best ServedThe French gourmet dish ortolan has traditionally been prepared by force-feeding an ortolan bunting before drowning it in Armagnac and roasting it. The dish is now legally prohibited due to laws protecting the bird. [4] [5] Geography [ edit ] Vineyards in the Armagnac region near Landes and Gers Fins Bois is located on the periphery of the three aforementioned areas. It is here that the majority of the wines are produced (42%). See also Château Arton, an Armagnac producer in Haut-Armagnac. There aren’t very many producers in Haut-Armagnac. Arton bottles vintage expressions as well as a 6 YO blend. This has a classic Armagnac nose, with notes of dried and candied fruit, orange zest, along with floral aromas, some licorice, some green vegetative notes and a pronounced pepperiness. Armagnac 2-49_Domaine Saint-Martin 3 travelling alambic that belongs to Marc St Martin, the mobile ... [+] distiller who works with many Armagnac producers. It's name is 'Marie-Jeanne'! Photo, courtesy Marc St Martin Rich fruit cake, plums, and spice (think nutmeg, cinnamon) on the opening. Succulent dried fruits mid-palate with subtle yet lingering ginger and oak on the finish. Best Served

Armagnac de Montal XO : The Whisky Exchange

It’s a spirit that is not well known in the US. That’s a pity. If you like brandy, especially the kind of aged expressions that you can wrap yourself around in front of a fireplace, you really owe it to yourself to discover this remarkable spirit. The fact that it is incredibly well priced and offers exceptional value doesn’t hurt either. Marquis de Montesquiou Reserve Armagnac is made from a selection of the finest wine spirits from the Bas Armagnac grapes and aged for five years.We received a smattering of Laubade releases, including two of its classics and various special editions. Let’s dig in. Armagnac ( / ˈ ɑːr m ə n j æ k/, French: [aʁmaɲak]) is a distinctive kind of brandy produced in the Armagnac region in Gascony, southwest France. It is distilled from wine usually made from a blend of grapes including Baco 22A, Colombard, Folle blanche and Ugni blanc, traditionally using column stills rather than the pot stills used in the production of cognac, which is made predominantly from ugni blanc grapes. The resulting spirit is then aged in oak barrels before release. Production is overseen by the Institut national de l'origine et de la qualité (INAO) and the Bureau National Interprofessionel de l'Armagnac (BNIA). Ten different varieties of Armagnac grapes are authorised for use in the production of Armagnac. Of these, four are most common: Château de Laubade, XO, Bas Armagnac, 40% ABV, 750 ml offers up intense notes of orange peel/marmalade, peach, apricot, toasted bread, dried and fresh herbs, and dried fruit, along with notes of cinnamon, chili pepper, other wood spices and a touch of savoriness. This is a smooth, full-bodied, mouth coating Armagnac blended from brandies 15 to 25 years old.