||Some wonderful complex sweet spices, roasted hazelnut and coffee aromas consistent with all their armagnacs.
||Probably distilled around 60 - 63 degrees, distilled in traditional Alembic plate stills.
||Almond, prune and dried fruit.
||Baco 50%, Ugni Blanc 25%, Folle Blanche 25%
|Reduction and Strength
||Only very slight reduction, armagnacs are sold at their optimum strength .
||The climate is soft and humid with sunny autumns and the soil is made of siliceous clay which is poor in lime, giving Bas Armagnacs a lightness and fragrance with subtle tastes