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*Inquire for vintages currently available*
*Tasting notes vary per vintage*
Serving Recommendations
- Neat
- Serve with classic Gascon dishes, such as foie gras, game, or desserts
- Young Armagnacs are a perfect base for cocktails
- Pairs well with meat, game, charcuterie, cheese, pastries and chocolate
Awards
- Living Heritage Company – Awarded by the French State in 2016
Production Process
Harvested in September
[ Ugni Blanc/Colombard/Folle Blanche/Baco Grapes(1)(2) ]
Natural Fermentation (3)
Continuous Armagnac Alembic (4)
Single distillated on lees
All vintages rest in casks until they are Ordered and Bottled (5)
Aging in 400L black oak barrels from local Monlezun forest in Gascony
Nismes-Delclou Armagnac
(1) Ugni Blanc grape is ideal for distillation due to its high acidity and low alcohol wines, that after distillation produce fine eaux-de-vie of high quality.
(2) Colombard grapes are valued in the vinification of the local Côtes de Gascogne wines, its distillation is rarer. Its fruity and spicy aromas are very appreciated in blends.
(3) Natural vinification occurs without oenological products such as sulphur dioxide. There is no fining or filtration prior to distillation (distilled on the lees).
(4) A continuous Armagnac alembic is a pure copper still that was patented in 1818 by a stone maker in Auch, Sieur Tuillière, under the reign of King Louis XVIII. The still has been adapted, modified, and improved by the region’s distillers. A Rowan Alembic Still is used alongside the traditional alembic.
(5) The eaux-de-vie casks are kept in a unique 16th century cellar, carefully monitored, aerated, and blended. Up to 50-60 years, then transferred into Dame Jeanne glass containers. First aged in new barrels for a few months, then transferred to exhausted barrels
(2) Colombard grapes are valued in the vinification of the local Côtes de Gascogne wines, its distillation is rarer. Its fruity and spicy aromas are very appreciated in blends.
(3) Natural vinification occurs without oenological products such as sulphur dioxide. There is no fining or filtration prior to distillation (distilled on the lees).
(4) A continuous Armagnac alembic is a pure copper still that was patented in 1818 by a stone maker in Auch, Sieur Tuillière, under the reign of King Louis XVIII. The still has been adapted, modified, and improved by the region’s distillers. A Rowan Alembic Still is used alongside the traditional alembic.
(5) The eaux-de-vie casks are kept in a unique 16th century cellar, carefully monitored, aerated, and blended. Up to 50-60 years, then transferred into Dame Jeanne glass containers. First aged in new barrels for a few months, then transferred to exhausted barrels
