If you’ve never tried armagnac or perhaps dismissed it as cognac’s country cousin, then you should try this benchmark Hors d’Age iteration with toffee, old oak plum and raisins. There are few better ways to end a meal than with this delicious organic brandy. Touring the distillery, you almost expect to see grandfather Prosper coming around the corner pulling his itinerant pot still with the help of his two cows. But grandsons, Jerome and Sylvain, are no less exacting. - Use of high quality fruit harvested from the best soils of the Bas Armagnac. - Organic practices: no pesticides, fungicides, herbicides or fertilizers are used. - A smart use of the grape varieties: 70% Ugni blanc (for a good foundation), 20% Baco (gives roundness), 5% Colombard (herbal aromas) and 5% Folle Blanche (floral notes). The Delords grow their Colombard, Ugni Blanc, Baco and Folle Blanche. - A particularly slow single distillation process. - A distillation at low temperature (around 54-58 degrees), which enables more flavors, fatty acids and character to remain in the spirit. - distillation in small batches - Aging in 10% Gascon oak to give good tannins, darker color and beautiful spices - the remainder is in Limousin oak (giving a more fruity style).