Distiller Notes
This Armagnac is supple and full-fruited, with a rich, smoky bouquet reminiscent of prunes and a lingering, mellow finish. The highest-quality Armagnac is usually enjoyed after dinner as a contemplative drink. It should be served at cool room temperature and allowed to warm in the glass, which slowly releases waves of aroma. Pour about 1 inch of Armagnac into a thin tulip-shaped glass or a snifter. The glass may be held in the palm of the hand to warm the liquid. Pause to smell the aromas, then take small sips to appreciate the Armagnac’s smooth texture, its expressive layers of flavor and its lengthy finish.
Proof: 80
Professional Ratings
-
Wine Enthusiast
Caramel sweetness on nose and palate lead into bold toffee and oak, finishing long with a sweet of espresso. Black pepper, clove and dusty cocoa powder frame the exit.
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.