V.S.O.P. ARMAGNAC ARMAGNAC AOC • to Obtain the AOC Armagnac Appellation, the Wines Have to Come from 2 Or 3 of the 3 Sub-Regions of Armagnac

Total Page：16

File Type：pdf, Size：1020Kb

V.S.O.P. ARMAGNAC ARMAGNAC AOC • to Obtain the AOC Armagnac Appellation, the Wines Have to Come from 2 Or 3 of the 3 Sub-Regions of Armagnac

AFTER DINNER MENU V.S.O.P. ARMAGNAC ARMAGNAC AOC • To obtain the AOC Armagnac appellation, the wines have to come from 2 or 3 of the 3 sub-regions of Armagnac. There are only 15,000 hectares of vineyards in the Armagnac Appellation. • The key technical difference between Armagnac and Cognac is that Cognac is distilled twice, Armagnac is distilled once. TALKING POINTS • Larressingle was created in 1837 by the Papelorey family. For 175 years, five generations of Papelorey have been producing Armagnacs, with the same passion and unsurpassed quality. • Larressingle Armagnac is produced from a cross-vintage blend of the distillate sourced from the Ténarèze and Bas Armagnac districts. TERROIR • The varietals utilized are mostly Folle Blanche, Picquepoult and Saint Emilion, whose acidity is very well adapted for brandy production. 60% Bas Armagnac 40% Ténarèze PRODUCTION NOTES (see map below) • The distillation of the wines takes place during the winter months, AROMAS and is finished by March 31st. Smokey bouquet with • Larressingle is distilled using a copper pot continuous still. hints of vanilla • Once it leaves the still, Larressingle V.S.O.P. is aged for a minimum AGING of five years in 400 liter new French oak barrels, sourced from This Armagnac is aged the neighboring forests of Gascony. between 5 to 7 years • The aging Armagnac is watched and evaluated each year, in Gascony casks. until it is deemed mature by the cellar master. The result of this blending • After five to seven years in oak, Larressingle V.S.O.P. will turn is an Armagnac that a beautiful deep, mahogany color. combines strength and subtle aromas. Enjoy your next Manhattan with an Armagnac that is supple and full-fruited, with a rich, smoky bouquet reminiscent of prunes and a lingering, mellow finish. LARRESSINGLE MANHATTAN 2 oz Larressingle 1 oz sweet vermouth 4 dashes Angostura bitters INSTRUCTIONS Stir all ingredients with ice for 15 seconds. Strain neat into double old fashioned glass. Garnish with expressed orange zest. Larressingle VSOP Armagnac is produced from a cross-vintage blend of Armagnacs of not less than eight years of age, as opposed to the legal minimum of five, and exclusively from wines from the Bas Armagnac and Ténarèze districts. To produce the light, smooth texture expected in the finest Armagnacs, 20% of the blend is double-distilled. For more information about Larressingle and the updated site visit www.armagnac-larressingle.com . Please Drink Responsibly ©2018 Kobrand Corporation, Purchase, NY . www.kobrandwineandspirits.com.

Copy Link

Recommended publications

Coravin Wines Fine Wine by the Glass
CORAVIN WINES FINE WINE BY THE GLASS “CORAVIN IS THE MOST TRANSFORMATIONAL AND EXCITING NEW PRODUCT FOR WINE LOVERS THAT HAS BEEN INVENTED IN THE LAST 30+ YEARS – THIS IS A KILLER DEVICE” ROBERT PARKER, JR WINE WRITER & CRITIC WITH A CORAVIN THE OPTIONS ARE ENDLESS, WE CAN NOW POUR A GLASS OF FINE WINE WITHOUT PULLING THE CORK, THEREFORE NOT OXIDISING OR CONTIMINATING THE JUICE INSIDE. THIS ALLOWS US TO OFFER FINE AND RARE WINES BY THE GLASS, OR EVEN SPECIAL PARCELS WE HAVE BEEN LUCKY TO GET OUR HANDS ON. WHITE 125ML 2016/17 Condrieu Les Mandouls, Rhone, Ferraton Pere & Fils 17.00 Jancis Robinson – 17 Points Floral nose, backed up by apricot, peach and a tangy marmalade note. Good zest on the finish. Typically bombastic, but retains balance. 2015 Saint-Aubin 1er Cru ‘En Montceau’ Domaine Marc Colin 18.00 Wine Advocate – 91 Points The palate is well balanced with lemon zest, orange peel and hints of peach all served up with a side order of spice on the finish. Plenty to savour here and the length is impressive. 2012 Chassagne-Montrachet 1er Cru Les Champs Gain, Marc Colin 19.00 Jancis Robinson – 16.5 Points Oak-dominant lime nose, quite powerful. Rich and assertive on the palate, it is concentrated and compact, showing power and vibrancy. Oaky yet mineral, pungent and long. RED 125ML 2015 The Owl & The Dust Devil, Finca Decero, Mendoza, Argentina 11.00 Silver Medal – International Wine Challenge – 93 Points 39% Cabernet Sauvignon, 32% Malbec, 19% Petit Verdot, 10% Tannat Superb single vineyard blend with a silky structure, great balance and structure, an exceptionally rich core provides depth of character and flavour for superb ageing potential.
[Show full text]
Sage Wine List
SAGE WINE LIST APERITIF Boutique Pastis 8 Tio pepe Dry Fino Spain 9 Seppelt Amontillado Australia 11 BEERS ON TAP 9 4 Pines Kolsh Vale Lager Vale Ale Zierholz Porter Hawthorn Pilsner Apple Thief Cider 2 brothers Kung Foo Rice Larger 10 BOTTLES Corona 9 Coopers Pale Ale 8 James Boags Light 7 SOFT DRINKS 5 SPARKLING WATER 6 P/P FANCY SODAS 8 MOCKTAIL 10 Strawberry & Mint Lemonade MINT COCKTAILS “It is the destiny of mint to be crushed.” Waverley Lewis Root Swedish Maid – Vodka, mint, cucumber, lime juice, white sugar syrup 16 The Dragon – Pisco, mint, lime juice, white sugar syrup 16 Old Cuban – Dark Rum, sparkling wine, mint, lime juice, white sugar syrup, angostura bitters 16 Champagne Julep – Cognac, Champagne, mint, white sugar 18 Port Stinger – Port, Crème de Menthe, mint 16 CLUB COCKTAILS "Recalling certain gentlemen of other days, who made of drinking one of the pleasures of life - not one of its evils; and who whatever they drank, proved able to carry it, keep their heads, and remain gentlemen, even in their cups. Their example is commended to their posterity." Albert Stevens Crockett Mitch Martini – Zubrowka Bison Vodka, peach liqueur, apple juice, passionfruit syrup Recipe by Giovanni Burdi, 1997 16 Clover Club – Gin, raspberry syrup, lemon juice, egg white First published in Thomas Bullock’s The Ideal Bartender, 1917 16 El Floridita Daiquiri – White Rum, Maraschino cherry liqueur, grapefruit & lime Recipe by Constantino Ribalaigua Vert, 1912 16 Espresso Martini – Vodka, Coffee Liqueur, espresso, white sugar syrup Recipe by Dick Bradsell, 1983 16 Fish House Punch – Dark Rum, Cognac, Peach Brandy, lemon juice, sugar syrup, water Recipe by unknown, 1732 16 Manhattan – Rye Whiskey, sweet vermouth, maraschino liqueur, orange bitters Recipe by Dr.
[Show full text]
Rye Scotch Gin Brandy Cognac Armagnac Whiskey Rum Tequila
Bourbon Whiskey Scotch Amaro BLACK DIRT 4 YEAR + 12 AKASHI JAPAN 12 BANK NOTE 5 YEAR*** 11 APEROL 11 BLANTON’S 16 BARRELL INFINITY 14 CADENHEAD MILTONDUFF 11Y 22 BERTO RED BITTER 11 BULLEIT 11 BARRELL WIEMER RIESLING 19 CAOL ILA 18 CAFFO RED BITTER 10 EAGLE RARE 13 DEL BAC SINGLE MALT 18 DEANSTON 12 YEAR 13 CIOCIARO 10 ELIJAH CRAIG 12 YEAR BP 13 DRY FLY TRITICALE 12 DEWAR’S 12 YEAR 12 CYNAR 11 ELIJAH CRAIG SMALL BATCH 12 DRY FLY WHEAT 12 JW BLACK 12 FACCIA BRUTTO APERITIVO 11 FLX DISTILLING + 11 FORTY CREEK BARREL SELECT 11 TALISKER DISTILLERS ED. 19 FACCIA BRUTTO FERNET 11 FOUR ROSES SINGLE BARREL 12 FLX DISTILLING POT STILL 12 FERNET BRANCA 11 FOUR ROSES YELLOW *** 11 FLX DISTILLING MACS BL. 11 GRAND POPPY 10 HANCOCK RESERVE 12 GEORGE DICKEL 12 Gin GULCH FERNET 11 HILLROCK SOLERA 17 JACK DANIELS 12 BARR HILL AGED 14 J. RIEGER CAFFE 11 IRON SMOKE + 11 JAMESON 12 HENDRICK’S 12 QUAGLIA FERNET 10 JOHNNY DRUM 11 J RIEGER’S KANSAS CITY 10 LOCKHOUSE BARREL AGED 12 VECCHIO DEL CAPO 10 KNOB CREEK 9 YEAR 12 LEOPOLD BROS. AMERICAN 10 LOCKHOUSE SAKURA 12 KOVAL 11 LITTLE BOOK 18 MCKENZIE RESERVE 12 LEOPOLD BROS 4 YEAR 11 NIKKA COFFEY MALT 16 OLD HOME DISTILLERS 11 Vermouth 8 MAKER’S MARK 12 NIKKA FROM THE BARREL 15 PLYMOUTH 12 DOLIN DRY DOLIN BLANC 8 NOAHS MILL 12 NIKKA MIYAGIKYO SINGLE MALT 18 SENECA DRUMS + 12 COCCHI DI TORINO 8 OLD FORESTER 12 NIKKA TAKETSURU PURE MALT 16 BRECKENRIDGE*** 11 8 PINHOOK 12 NIKKA YOICHI SINGLE MALT 15 ST.
[Show full text]
Vya Vermouth Manhattan Cocktail Recipe Library
MANHATTAN COCKTAILS The Manhattan From its unique history, taste, creative versatility and more – the Manhattan is the most enduring and riffable classic of all time. Vya Sweet Vermouth Balanced Aromatic Rich Vya Vermouth is made A blend of herbs heightens the Viscosity and nuance in like a fine wine. Each sensory experience. Ginger, the base wines of Tinta component is carefully cinnamon, cardamom, nutmeg, Roriz, Orange Muscat, selected in the quest and clove, among others, create and dry white make Vya for the perfect balance multiple dimensions and avenues the only vermouth to of bitter and sweet. for pairing. have a fine wine base. Find out more at www.vya.com Awarded “Best” Vermouth at IWC 2017 In 2017, Vya Sweet Vermouth was honored with the Vermouth Trophy at the International Wine Challenge (IWC) in London, an award which highlights its recipient as the best of all vermouths at the competition. At the IWC, wines of all varietals, regions, and styles are blind taste-tested and recognized accordingly during two stages of judging. From there, gold medal recipients go on to compete for the competition’s prestigious trophy medals. Only a single gold medal winner can be awarded a designated trophy medal, earning it the reputation of being the best in that category. CLASSIC 50/50 MANHATTAN 1 1/2 oz. Vya Sweet Vermouth 1 1/2 oz. Rye whiskey Garnish: Brandied cherry Preparation: Add ingredients to mixing glass with ice. Stir, strain into glassware and garnish. CLASSIC MANHATTAN 2 oz. Rye whiskey 1 oz. Vya Sweet Vermouth 3-5 dashes Angostura Bitters Garnish: Brandied cherry Preparation: Stir, strain into chilled coupe.
[Show full text]
Signature Cocktails
SIGNATURE COCKTAILS THE SIGNATURE “ELMO COLA” mix a glass-bottled Coke or Diet Coke with our very own St. Elmo Whiskey. Traditionally distilled straight bourbon, infused with natural dark cherry and bourbon vanilla beans. Served with our famous drunken cherries I 15 INFUSION SHOT (a perfect way to finish your Coke) I 12 JOURNEYMAN MANHATTAN classic cocktail made with our very own Huse Culinary private selection of Journeyman Rye coupled with a bit of sweet vermouth and a dash of orange bitters I 15 POP’S OLD FASHIONED Knob Creek Rye is the core of this drink combined with Jerry Thomas bitters giving this cocktail a taste of dried fruit, finished with orange peel and a light hint of Angostura bark I 14 ANGEL’S SHARE Buffalo Trace bourbon, Domaine de Canton ginger liqueur, Journeyman OCG apple cider liqueur, and lemon, topped with sparkling wine I 13 THE MULES ELMO made with our own St. Elmo whiskey I 15 REYKA traditional, made with Reyka vodka I 11 BRAMBLE black raspberry vodka mule I 12 HERB YOUR ENTHUSIASM Tito’s Handmade vodka, fresh basil, rosemary syrup, lime I 12 FRENCH 75 classic French cocktail first made famous in Paris’ “Harry’s Bar”, Malfy gin, St. Germaine, and lemon, topped with sparkling wine I 12 LIQUID LOVE AFFAIR Stoli Vanilla, passionfruit and pineapple, topped with sparkling wine I 12 LEMONDROP Infuse Spirits lemon vodka, Luxardo Lemoncello, lemon juice I 12 RANCH WATER Hiatus reposado, lime, Topo Chico I 15 BEER SELECTIONS DRAFT QUAFF ON! & HUSE CULINARY THEODORE HOPS IPA Nashville, IN BELL’S OBERON WHEAT ALE Comstock,
[Show full text]
After Dinner Drinks Menu
AFTER-DINNER DRINKS LIST AFTER-DINNER COCKTAILS 2 SWEET WINES 3 PORT / SHERRY 4 WHISK(E)Y 5 BRANDY / RUM / LIQUORS 6 HOT DRINKS 7 AFTER-DINNER DRINKS LIST After-Dinner Cocktails HUXLEY SIGNATURE SAZERAC 10.00 ‘Jack Daniel’s Rye’ represents one of JD’s first new jaunts since the mid-1800s which coincidentally was the era in which the, ‘Sazerac’ cocktail was born. Equal measures of spicy Rye & Baron Signonac’s decadent, ‘VSOP Armagnac’ are stirred down with ‘Peychaud’s Bitters’ then poured over ice by the guest. PEAR & RISTRETTO NEGROSKI 10.00 PA delectable digestif served in a brass cafetière and infused with single origin coffee beans. ‘Grey Goose Poire’ brings the pear element, richness and a silky texture. Martini’s premium vermouth, ‘Rubino’ marries the flavours effortlessly. A warm, fuzzy feeling to finish served over ice. 2 AFTER-DINNER DRINKS LIST Sweet Wines Top dessert wines must deliver as much freshness as sweetness. From bouncy, fruity sweet wines from N. Italy to the best wine you’ll ever smell, from Canada, a great dessert wine can crown a wonderful meal. 375ML SWEET WINE ORIGIN 70ML BTL Contero Moscato D’Asti Di Strevi Piemonte, Italy 5.00 22.00 Contero Brachetto D’Acqui Piemonte, Italy 5.50 26.50 Blenheim, Blenheim Iced Cider (375ml) 8.50 40.00 England 375ML FINE SWEET WINE ORIGIN 35ML 70ML BTL Sauternes, Chateau La Ville Sauternes 7.50 15.00 75.00 France Inniskillin Riesling Icewine* Niagara, Canada 11.00 22.00 100.00 *PRODUCER SPOTLIGHT: INNISKILLIN, NIAGARA PENINSULA, CANADA I remember trying this at the London Wine Fair in 2013, it blew anything else I’d tried that day (150+ wines!) out of the water.
[Show full text]
Scandanavian Menu 10/24
STARTERS For the summer, the chefs will be offering menus inspired by different parts of the world. BRAISED LAMB......................................................................14 The food menu will connect with our seasonal dill, egg yolk, Local Crumb rye bread cocktail menu for a fun & cohesive experience. POTATO SOUP.........................................................................11 For our sixth menu, we invite you to travel Gjetost, horseradish, chive with us while we explore Nordic cuisine. Our kitchen and bar team have created dishes SMOKED HERRING SMÖRGÅS.................................13 radish, fennel, seeded bread and drinks inspired by different Nordic countries, while adding touches driven by ...............................................................12 their own personal styles. HEIRLOOM BEETS warm farro, dill, kale, caraway Keep an eye on our Instagram & Facebook for updates and upcoming events! ENTRÉES ROASTED DUCK BREAST..........................................................................................................................29 celery root, apple mostarda, duck jus ARCTIC CHAR…...………........................................................................................................................................25 yogurt broth, dill oil, roasted Brussels sprouts CHANTERELLE MUSHROOM DUMPLINGS................................................................................22 creamed cabbage, kohlrabi, lingonberry Vegetarian/vegan/gluten-free requests will be happily accommodated. Our
[Show full text]
The Project Gutenberg Ebook of a History of the Reformation (Vol. 1 of 2) by Thomas M
The Project Gutenberg EBook of A History of the Reformation (Vol. 1 of 2) by Thomas M. Lindsay This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at http://www.gutenberg.org/license Title: A History of the Reformation (Vol. 1 of 2) Author: Thomas M. Lindsay Release Date: August 29, 2012 [Ebook 40615] Language: English ***START OF THE PROJECT GUTENBERG EBOOK A HISTORY OF THE REFORMATION (VOL. 1 OF 2)*** International Theological Library A History of The Reformation By Thomas M. Lindsay, M.A., D.D. Principal, The United Free Church College, Glasgow In Two Volumes Volume I The Reformation in Germany From Its Beginning to the Religious Peace of Augsburg Edinburgh T. & T. Clark 1906 Contents Series Advertisement. 2 Dedication. 6 Preface. 7 Book I. On The Eve Of The Reformation. 11 Chapter I. The Papacy. 11 § 1. Claim to Universal Supremacy. 11 § 2. The Temporal Supremacy. 16 § 3. The Spiritual Supremacy. 18 Chapter II. The Political Situation. 29 § 1. The small extent of Christendom. 29 § 2. Consolidation. 30 § 3. England. 31 § 4. France. 33 § 5. Spain. 37 § 6. Germany and Italy. 41 § 7. Italy. 43 § 8. Germany. 46 Chapter III. The Renaissance. 53 § 1. The Transition from the Mediæval to the Modern World. 53 § 2. The Revival of Literature and Art. 56 § 3. Its earlier relation to Christianity. 59 § 4. The Brethren of the Common Lot.
[Show full text]
Cognac and Armagnac
Chapter 9 Cognac and Armagnac In This Chapter ▶ Finding out where cognac and armagnac are made ▶ Deciphering the designations on labels ▶ Getting familiar with the well-known brands ▶ Finishing a meal with a warm drink rance produces two kinds of brandy: cognac and arma- Fgnac. Both are named after the region in which they’re made, and both are delicious. Cognac Cognac can be produced only in the legally defined region of Cognac, France, located between the Atlantic and Massif Central — specifically, at the junction between the oceanic and continental climate zones. The region also straddles the dividing line between northern and southern climates. These four influences create a multitude of microclimates. In addi- tion to the unique climate, the soil characteristics also foster a range of wine and, consequently, the cognac of each region. In 1909, the French government passed a law that only brandy produced in the “delimited area” surrounding the town of Cognac can be called cognac. How cognac is made The arduous, time-honored distilling and aging process is what makes cognac so special. The cognac you drink today was produced using methods dating back to the 17th century. The distillation of cognac is a two-stage process: 74 Part II: Distilling the High Points of Various Spirits 1. A first distillate, known as brouillis, is obtained, with an alcoholic strength of 28 to 32 percent. 2. The brouillis is returned to the boiler for a second heating, which produces a liquid known as la bonne chauffe. The beginning and the end of this second dis- tillation (the head and tail) are discarded, leaving only the heart of the spirit, which becomes cognac.
[Show full text]
Crafted Cocktails
CRAFTED COCKTAILS MODEL T // 9 MORA-TORIUM // 10 gin, vodka, or bourbon with 21c tonic blanco tequila, mezcal, cynar, blackberry syrup, lime LAID BACK // 10 YOU ARE ENCHANTING // 11 hendrick’s gin, cucumber, lemon, Inspired by our current exhibition: Seeing Now pink peppercorn, soda gentleman jack tennessee whiskey, pecan orgeat, lemon, egg white, THE FRENCH GIRL // 10 gin, pamplemousse liqueur, sage, RATIONS // 9 grapefruit, bubbles plantation grand reserve 5yr, plantation O.F.T.D, and wray and nephew overproof rum blend, pimento dram, MOVIN’ TO THE COUNTRY // 8 pecan syrup, angostura bitters four roses bourbon, peach, lemon, peach bitters, red wine float, WEST VILLAGER // 12 amaretto meringue knob creek small batch bourbon, averna amaro, eôté coffee, giffard banane du bresil, peychaud’s bitters, orange expression MISSING AN OLD FAVORITE? #STOPSUCKING we can probably still make it! We’ve teamed up with Lonely Whale to help ask your server or bartender eliminate plastic from the world’s oceans, that’s why we’ve eliminated plastic straws from our menus. Can’t let go just yet? We’re happy to provide you a biodegradable paper straw upon request. \\\\\\\\ //////// BOTTLED BEERS THE CHAMPAGNE OF BEERS // 5 COOP NATIVE AMBER // 5 milwaukee, wi // american lager // abv 3.2% oklahoma city, ok // amber ale // abv 6.5% FULL SAIL SESSION LAGER // 5 ANTHEM UROBOROS // 7 hood river, or // american pale lager // abv 5.1% oklahoma city, ok // stout // abv 8.5% STELLA ARTOIS // 7 VANESSA HOUSE 401K // 7 leuven, be // pale lager // abv 5% oklahoma city,
[Show full text]
Spirit Brands
Spirits Brand Listing TYPE BRAND BITTERS Angostura Bitters BITTERS Fee Brothers BITTERS Peychaud BRANDY Aqua Perfecta BRANDY Armagnac BRANDY Bistra Slivovitz BRANDY Bols BRANDY Boulard BRANDY Chiarlo BRANDY Christian Brothers BRANDY D.W. Anders BRANDY Germain Robin BRANDY Janneau BRANDY Korbel BRANDY Metaxa BRANDY Nonino BRANDY Paul Masson BRANDY Pere Magloire BRANDY Prestige BRANDY Raynal BRANDY St. Remy BRANDY Torres COGNAC Alize COGNAC Cointreau COGNAC Jacques Cardin COGNAC Labelle COGNAC Maison Surrene COGNAC Remy CORDIAL & LIQUEURS Aalborg CORDIAL & LIQUEURS Amarula CORDIAL & LIQUEURS Americano CORDIAL & LIQUEURS Ancho Reyes CORDIAL & LIQUEURS Antica CORDIAL & LIQUEURS Aqua Perfecta CORDIAL & LIQUEURS Baja CORDIAL & LIQUEURS Barenjager CORDIAL & LIQUEURS Barrows Intense CORDIAL & LIQUEURS Bepi Tosolini CORDIAL & LIQUEURS Blackmaker CORDIAL & LIQUEURS Bols CORDIAL & LIQUEURS Bottega 5/11/2017 1 Spirits Brand Listing TYPE BRAND CORDIAL & LIQUEURS BroVo CORDIAL & LIQUEURS Café Boheme CORDIAL & LIQUEURS Caliber CORDIAL & LIQUEURS Chambord Liqueur CORDIAL & LIQUEURS Chambord Vodka CORDIAL & LIQUEURS Chateau Monet CORDIAL & LIQUEURS Chateau Pomari CORDIAL & LIQUEURS Cherry Heering CORDIAL & LIQUEURS Cinnabon CORDIAL & LIQUEURS Cointreau CORDIAL & LIQUEURS Copa D' Oro CORDIAL & LIQUEURS Delaney's CORDIAL & LIQUEURS Domaine De Canton CORDIAL & LIQUEURS Dr. McGillicuddy's CORDIAL & LIQUEURS Drambuie CORDIAL & LIQUEURS Dubois CORDIAL & LIQUEURS Evangelines CORDIAL & LIQUEURS Fernet CORDIAL & LIQUEURS Fire Water CORDIAL & LIQUEURS Fratelli
[Show full text]
Armagnac Appreciation 101
Armagnac appreciation 101 By Jason Wilson Tuesday, January 18, 2011; 11:43 AM The bottle of Armagnac sat on display near the counter of my local liquor store for over a year. When it comes to spirits, I'm not normally moved by come-hither numbers, but in this case the Chateau de Laubade's classic 1957 vintage and its $399.99 price tag aroused a kind of lust that wasn't normal. I was waiting for the slightest, flimsiest justification or provocation to buy that bottle of brandy, which was strange, because until recently I'd never tasted much Armagnac. Then, in late November, I traveled to Gascony, in southwestern France. This was the traditional time of year for distillation, after the annual grape harvest, when production happens around the clock. At night, during these weeks, distillers dine, play cards, smoke cigars and even throw parties right next to their hot stills, which are in many cases still fueled by wood. I went to a couple of such soirees and ate so much rich Gascon foie gras that I feared I might meet the same fate as the geese. To wash it all down, I drank a whole lot of Armagnac, ranging across many producers, blends, vintages and price points. Decadent? Yes, incredibly so. And it only fueled my new Armagnac desire. Gascony is notoriously provincial and ornery. "It's difficult to get to and from here," said Arnaud Lesgourgues, president of Chateau de Laubade. "We don't have any airport. We don't have a big train station or big highways." That is probably why you so often see Armagnac referred to as cognac's "hick cousin." It can be made only in the Armagnac AOC, one of the government's designated appelations, which is split into three regions: Bas Armagnac, Tenareze and Haut Armagnac.
[Show full text]