||Vanilla, butter, rancio, toffee, "creme brulée".
||Aged in damp cellars
||Distilled at around 54 - 58 degrees. Lower than other brandies, providing greater wine flavours but less refinement than cognacs
||Mellow and well balanced flavours that linger in the mouth for some time after tasting.
||Ugni Blanc, Folle Blanche and Baco
|Reduction and Strength
||Delord minimise their dilutions wherever possible, but all of their armagnacs are bottled at 40% abv.
||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