Carafe 1975/2025 - 50 yo - Armagnac Darroze

Volume: 0.7 litres | Alcohol content: 45% | Chill filtration: Yes | Colouring: No

Special Features:

Half a century of maturation in oak shapes this Bas-Armagnac from Darroze’s Unique Collection. Distilled in 1975, the spirit was bottled in 2025 after 50 years at 45%. Ripe fruit and spicy oak notes define its character, accompanied by delicate vanilla and subtle hints of leather.

The worldwide release comprises 160 decanters. The 0.7-litre decanter comes in a deep brown gift box. The Armagnac has a rich amber colour and contains no added colouring.

Tasting Notes:

• Nose: The nose opens with ripe apricots, peach compote and candied citrus fruit. Dried fruit, pale raisins and delicate oak notes emerge behind them. A hint of wine gums, gentle vanilla and a touch of polished leather complete the expressive yet finely balanced bouquet.
• Palate: The Armagnac is gentle and clearly structured on the palate. Apricot, dried stone fruit and orange meet old oak and delicate spice. A hint of juniper, caramel and nutty notes join them, along with a subtle touch of liquorice.
• Finish: Dried fruit, oak and candied fruit linger in the long, balanced finish. Subtle spice notes accompany these interwoven impressions.

Distillery/Bottler:

Darroze’s story began at Jean Darroze’s restaurant in Villeneuve-de-Marsan. There, his son Francis discovered not only the cuisine of the Landes but also the wines and spirits of Gascony. In the late 1960s, Francis began visiting Bas-Armagnac estates more extensively and taking on the further maturation and bottling of selected spirits himself. He founded the house of Darroze in 1974.

Marc Darroze joined his father in 1994 and now runs the house. Darroze works with local producers and oversees maturation in cellars in Roquefort and Labastide d’Armagnac. Francis developed an approach that highlights individual estates and vintages through small, traceable batches rather than blending away their distinctive qualities.

During maturation, Darroze considers the selection and toasting of the oak, the aeration of the spirits, and the temperature and humidity in the cellar. Humid conditions encourage alcohol loss and soften the tannins; dry cellars slow development and allow particularly long maturation in wood.

Facts: