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An Armagnac Special
16 April 2015

We don’t see an enormous amount of Armagnac on these shores, which is frankly a shame. It is a very different product from the more ubiquitous Cognac; for starters it is seldom sweetened, nor is caramel added for colour. This comes from very long ageing in barrel. The spirit is distilled in a still known as an Alambic, only once, as opposed to the double distillation Cognac undergoes. What it may potentially lose in refinement through just a single distillation, it makes up for in character and flavour, qualities which continue to shine through after decades spent maturing in old oak barrels, as some of the famously fiery qualities of Armagnac are brought under control. The Gelas family can trace its roots back to 1246 but it really wasn’t until the middle of the 19th Century that the family name was tied to Gascony’s Armagnac trade when Baptiste Gelas established Maison Gelas and moved into the premises in Vic Fezensac, still occupied by the firm today. Over the intervening years the Gelas family has patiently produced its own house Armagnacs from estate grown grapes, as well as buying up production from small Domaines to be aged and bottled at the Gelas cellars. Over the years they have proved an excellent nose for top producers.    Read More

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