A Larme D´Armagnac - Armagnac Darroze

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

Special Features:

For Une Larme d'Armagnac, Darroze blends selected Armagnacs aged for over 50 years. Long maturation in oak casks accompanies a velvety, rich texture. This Bas-Armagnac is bottled at 42%, and the decanter holds 0.7 litres.

Basque designer Blandine Dubos created the decanter in 2008. Its shape echoes the drops that cling to the glass when the spirit is swirled. Glass, copper and oak evoke the production and maturation of Armagnac: M. Vieira blows the decanter by mouth, while its base is made from reused cask staves from the Darroze cellars. A fine copper wire holds the tag at the neck of the decanter. The decanter comes in a textured premium box.

Alongside dark fruit, flavours reminiscent of sherry and Madeira and spicy oak shape its character. Rancio adds suggestions of damp, mossy forest floor. These mature impressions contrast with a gentle yet intense texture.

Tasting Notes:

• Nose: The nose combines raisins, dried tomatoes, cloves and bitter cocoa. Delicate notes of polished leather and candied fruit complete the bouquet. Fully ripe plums and stewed dark berries meet aromas reminiscent of sherry and Madeira. A little cinnamon, delicate oak spice and a hint of freshness accompany the concentrated fruit.
• Palate: The opening is soft yet powerful, with sweetness and acidity in balance. Dark chocolate and hazelnut combine with gingerbread and toffee. Preserved fruit and mild spices gradually give way to light woody notes. After a few seconds, plums and suggestions of sherry and Madeira emerge forcefully. Cedar develops over time; delicate freshness, cinnamon and vanilla accompany the sweet, mature flavours.
• Finish: The finish lasts a very long time, combining bittersweet chocolate with a delicately tart fruit note. Woody hints linger.

Distillery/Bottler:

The story of Darroze began in Jean Darroze's restaurant in Villeneuve-de-Marsan. There, his son Francis became acquainted with the wines and spirits of Gascony. From the late 1960s onwards, Francis increasingly sought out distinctive spirits from small producers in Bas-Armagnac, selecting them, overseeing their further maturation and bottling them. Marc Darroze joined the family business in 1994 and continues this work today.

Around twenty estates contribute to the house's collection; the Armagnacs continue to mature in cellars in Roquefort and Labastide d’Armagnac. Darroze considers not only the selection and toasting of the oak, but also the aeration of the spirits and the cellar climate. Humid and dry storage conditions affect the loss of alcohol and water differently, thereby changing the course of maturation. Selection, maturation management and blending thus form distinct areas of the house's work.

Facts: