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Janneau Brandy Armagnac VSOP, 70 cl

£9.9£99Clearance
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Baron de Lustracis a small spirit producer with estates in the Tenereze and Bas-Armagnac regions. The Distillery only produces a single varietal offering of its unique Armagnac or on a bottled-on-demand arrangement. 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

The most popular grape varieties are ugni blanc, baco, folle blanche, and colombard though there are other ones allowed in production. Armagnacs are usually blends but you do see varietal expressions. Once harvested, the grapes are fermented either with wild or cultured yeast to produce a light acidic wine of about 8% ABV. This must be distilled within a few months as it cannot be preserved with sulphur which would be concentrated during distillation. Maison Castarèdeis the oldest Armagnac trading house in the world and was founded during Napoleon’s reign. In the 1830s, many believed in the medicinal properties of Armagnac, and Castarède was ready to deliver to the masses. Armagnac is a unique French brandy that is only produced in the Armagnac region in southwest France. This brandy is traditionally enjoyed neat as an after-dinner digestif. How Is Armagnac Made?A buttery vanilla caramel on the palate with a slight orange peel, pepper, and nutmeg spice on the finish. Best Served Ten different varieties of Armagnac grapes are authorised for use in the production of Armagnac. Of these, four are most common: 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]

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. Janneau is also the only major producer to use both types of distillation permitted in the region. Since the 1300’s Armagnac has been distilled in copper pot stills, similar to the ones used in Cognac. This all changed in the early 1800’s with the invention of the column still. Its efficiency and practicality as a ‘mobile still’ made it an instant hit with the region’s producers. So much so that by 1903 it was the only legally permitted method. Column stills extract a heavy and aromatic ‘Eau du Vie’ rich in essential oils. This article is about the French brandy. For other uses, see Armagnac (disambiguation). A 1956 armagnac—Baronne Jacques de Saint-Pastou The nose is a pleasant bouquet of pressed dried fruits, delightful vanilla, and spicy cinnamon. On The PalateSalted 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 Served The region covers around 2,420 hectares (compared with over 75,000 hectares in Cognac) and is divided into three parts: Bas-Armagnac, Haut-Armagnac, and Armagnac-Ténarèze. Bas-Armagnac means ‘low’ because it is less than 120 metres above sea level. Around 50-60% of production is from this sub-region and the sandy, iron-rich soils are said to produce some of the finest grapes in Armagnac. Then there is the tiny Haut-Armagnac, the high ground, up to about 200 metres above sea level, with mainly chalky soils which produce a rare delicate and fruity spirit. It makes up less than 2% of production. Finally, there's Armagnac Ténarèze making up the rest of production, around 40%, with its rich clay and chalk soils leading to a more robust spirit. A lot of Armagnac will be blends of the three regions. The Armagnac is first aged in new oak barrels for the first half of the maturation process and then aged in older, more mature casks in this double maturation process. The dark amber Armagnac is then ready for bottling. On The Nose Today Janneau is not just one of the oldest of the great houses but also the world’s leading brand of Armagnac – available in 80 countries worldwide. Key to the quality of Janneau’s Armagnacs are its distillery and cellars in Condom, an ancient city located in the heart of the Armagnac region. Baron De Lustrac X.O. 25-Year-Old Bas Armagnac is made predominantly with Folle Blanche grapes and blended with other Armagnac from the surrounding regions. The spirit is then left to age in new oak casks for 25 years and bottled at cask strength. On The Nose

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. Janneau have been producing France’s oldest spirit since Pierre Etienne Janneau founded the maison in 1851. 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).

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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 ] Wine is made from grapes from the Armagnac region of France and is then distilled through a column still. The resulting brandy is then aged in oak barrels for a minimum of one year before bottling. What Does Armagnac Taste Like? The 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

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