Distiller Notes
Fifty is the age of reason. According to the freshness and the balance of Armagnacs of this age, it is sometimes time, at the end of 50 years to stop the barrel aging. However, the use of barrels that have been exhausted of their tannins over many years in contact with the eau de vie is still possible. The aromas of chocolate, leather and roasted notes are characteristic of these very old eaux de vie.
Professional Ratings
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Wine Enthusiast
Five centuries of barrel aging yields a topaz hue and notes of dried orange peel, caramel and black tea, with an extraordinarily long finish that gently blankets the mouthwatering palate.
Cardinal Vital Du Four claimed that it “cures gout and cankers, heals wounds of the skin … renders men joyous, preserves youth and retards senility.”
Armagnac is produced in the Gascony region of Southwest France and is among the earliest of spirits produced, prescribed over the last 700 years for a myriad of therapeutic benefits. Owing to its ancient heritage, the production method is much simpler than that of its cousin, Cognac, with just a single distillation through a column still prior to barrel aging. This yields a spirit that is generally more flavorful and fragrant than other Brandies.