So many tastes and flavours in Armagnac

During its ageing in oak barrels, the eau-de-vie and the wood enjoy each others company.  At the end of this relationship over many seasons that impart and refine the aromas, Armagnac unveils a remarkable fullness and complexity.

Armagnac is a fine eau-de-vie with floral, fruity and spicy aromas evolving throughout its development[1] from the grape to the bottle.  As a true Gascon on waking, the Armagnac aromas need time to unwind, unveil and express themselves.

The blends, where the youngest eau-de-vie has been aged in wood for at least one year – three star (***) or VS (Very Special, often reveal a dominant fruitiness (pear, plum, grape) with a touch of wood and spicy notes.  Enjoyed in a tasting for their pugnacious temperament, they are the ingredient of choice for chefs for flambéing meat or glazing the bottom of a dish for cooking foie gras. 

The VSOP (Very Superior Old Pale), whose stay in barrels lasts for a least four years, is distinguished by a beautiful balance between aromas of stewed fruit and those of wood and spice that melt together.  They work well with traditional recipes revisited with an Oriental sauce that tantalise the palate thanks to the sweet and savoury contrasts, such as pan fried foie gras with grapes or duck breast with honey.  With a dessert, these young blends are sublime with pear tart and chocolate cake.

80 aromas and more !

After more than ten years in oak barrels, Hors d’Age – XO (Extra Old) Armagnacs reach their full maturity.  Their fine and delicate aromatic richness is expressed with notes of rancio, a refined marriage between spices, dried fruits, prunes and a touch of lightly cooked butter.  As an epilogue they offer a ‘peacock’s tail’ (a succession of flavours that harmoniously fill the mouth), ideally appreciated at the end of a meal between friends, a cigar between their fingers for some, by the light and relaxing warmth of an open fire.