Francis Darroze first developed his love for Armagnac while working as a sommelier in his family's two-star Michelin restaurant in Bas- Armagnac. In 1974, after years of sourcing the best Armagnacs for the restaurant, Francis began a new business as a producer and trader, specializing in single vintage, single estate, caskstrength Bas-Armagnacs. He now enjoys a welldeserved international reputation as “The Pope of Armagnac”, and offers an unparalleled range of bottlings from the finest domaines and vintages available.
After 10 years in oak, this Armagnac is beginning to show mature elements of soft fruit and sweet baking spices. As this is a relatively young Armagnac, it is quite forceful and powerful and requires a little time in the glass to reveal itself.
The base wines are fermented naturally and distillation occurs either at the estate of origin or at a respected mobile distiller. Armagnac is made using a single, continuous distillation process which yields a fiery spirit that emphasizes the singular character of its origin.
(86°) After 10 years in oak, this Armagnac is beginning to show mature elements of soft fruit and sweet baking spices.