Florence Castarede does not distil her own armagnacs and her style is probably best found in this vintage. Crystalised fruits, almonds and pecan nuts all combine to provide a style that Castarede has characterised in most of its vintages. Distillation of these armagnacs is at around 60 degrees which accounts for the drier fruit flavours and use of the Baco and Folle Blanche grapes.
|Aroma||Prune is the aroma that you first notice but there is also some bay, nutmeg and candied fruit.|
|Ageing||All Castarede armagnacs are well aged in oak casks to provide the maximum tannins. The cellars tend to be quite dry which allows evaporation of the spirit.|
|Distillation||Single distillation at around 54 degrees providing more complex aromas and taste|
|Flavour||Richer than some of Florence Castarede's armagnacs. This is much more nutty and has some toffee and roasted walnut flavours.|
|Grape Variety||Mainly Colombard, some Folle Blanche and sometimes some Ugni Blanc|
|Reduction and Strength||40% abv. Small reduction occurs with distilled water only.|
|Viticulture||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|