Armagnac, as some locals will describe it to visitors is the oldest and the youngest spirit in France. Oldest because it was first distilled in the middle of the 15th century and youngest because the Armagnacaise are still arguing over how to distil it. Armagnac comes as a welcome contrast to the relative stagnation in Cognac. Read More »
A rather interesting Armagnac, this particular bottled was released sometime in the 1970s. The Montesquiou family hasbeen making Armagnac since 1431 and is one of France's most prestigious Armagnac Houses. Prior to its acquisition by Pernod the company was run by Pierre de Montesquiou, who was a direct descendant of comte d'Artagnan (the man upon which the hero of 'The Three Musketeers' book was based).
A fully mature, spicy 30 year old Bas Armagnac bottled by Darroze for their Grand Assemblages range. Soft and mellow, with some leathery rancio aromas and flavours.
Darroze describe their Domaine de Bertruc 1984 armagnac as subtle, spicy, silky and 'simply superb' (not all in the same sentence, to be fair); but that's just not quite alliterative enough for us, so we'll add sophisticated, citrussy (cheating a bit) and sexily smooth as well.
A majestic 40yo Bas Armagnac from Darroze, bottled for their Grands Assemblages range. With excellent complexity and finesse alongside powerful rancio, this is the perfect gift for any brandy-lover approaching that significant birthday at the end of their fourth decade.
Chateau de Gaube is located in the Perquie area of Landes in Bas-Armagnac. The Baco grape is dominant in this estate, giving complexity, stability and flavour to all their armagnacs.
A russet-hued cask strength 1985 vintage armagnac from the highly-respected Domaine Boingneres, who are often unfairly overlooked because of their slightly comedic name.
Chateau de Gaube is located in the Perquie area of Landes in Bas-Armagnac. The Baco grape is dominant in this estate, giving complexity, stability and flavour to all their armagnacs. This example, from the 1970 vintage, shows outstanding texture and depth of flavour.