Grands Assemblages 60 ans d'age - Armagnac Darroze

Volume: 0.7 litres | Alcohol content: 42% | Colouring: No

Special Features:

The sixty-year-old blend is the oldest age expression in Darroze’s Les Grands Assemblages range. Only Baco Armagnacs that have retained their character after at least six decades are selected. The age statement refers to the youngest component in the blend. The Armagnacs are distilled in a single pass through a continuously operating alambic armagnacais and matured in 400-litre casks made from Gascon oak. The standard bottle contains 0.7 litres at a natural cask strength of 42%, with no added colouring, and comes in a Darroze cardboard gift box.

Sandalwood, Muscat grape and candied fruit add to the aromatic spectrum. Rancio shapes the palate and gives way to notes of old leather, while the alcohol feels well integrated. Roasted notes and chocolate accompany these mature impressions. Spices and toasted almonds also emerge in the long finish.

Tasting Notes:

• Nose: On the nose, raisins and orange peel meet caramel and vanilla.
• Palate: On the palate, floral notes combine with raisins and peach. Nutmeg, tobacco and leather add to the flavour, with a dense mouthfeel.
• Finish: The very long, dry finish recalls unsweetened cocoa, crème brûlée, almonds and coffee beans.

Distillery/Bottler:

Marc Darroze continues the work of his father Francis, who began selecting distinctive Bas-Armagnacs in the late 1960s. Francis discovered the wines and spirits of Gascony through his father Jean and Jean’s restaurant in Villeneuve-de-Marsan. Today, the family house works with around thirty estates and oversees the maturation of its stocks in Roquefort and Labastide d’Armagnac. For Les Grands Assemblages, Darroze blends Armagnacs from different terroirs, vintages and styles, choosing complementary characteristics that preserve the character of each age expression. The house also bottles the Armagnacs.

During maturation, Darroze pays attention not only to the oak and its toasting but also to ventilation and cellar climate. In humid cellars, the alcohol content falls more quickly, while dry conditions allow particularly long cask maturation. Rancio develops through oxidation reactions during prolonged ageing.

Facts: