||Intense with chocolate and butter.
||Aged in damp cellars. In cask for 45 years
||Distilled at around 57 - 60 degrees. Lower than other brandies, providing greater wine flavours but less refinement than cognacs
||Praline and coffee flavours typical of old armagnac and amazing length.
||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