Armagnac 1928 Malliac
Armagnac Ténaréze, Original wooden case, Bottle No. 4 of 702
Provenance: Mercier et Cie, 4/19/1999
Armagnac is France's oldest and most prestigious wine-based eau-de-vie. In the 16th century, it was sold over the counter in pharmacies as a "medicine". Armagnac began to be aged in oak barrels in the 17th century. Nowadays, the Armagnac region can be divided into three production areas: Bas-Armagnac, Ténarèze and Haut-Armagnac. Unlike Cognac, Armagnac is comprised of a broad palette of grape varieties, each very different, allowing for a very particular aromatic balance: Bacco adds to the wine's structure and lends it full-bodied, rich and dense aromas that require long ageing processes to fully express their roundness, smoothness and length on the palate. Folle Blanche, on the other hand, provides freshness and fruitiness in the first years of ageing. Ugni Blanc, ideal for distilling, as well as Colombard, are the final names on the region's list of most common grape varieties. When aged for 15 years or more, Armagnac displays flavours of hazelnut, orange peel, cocoa, and prunes combined with aromas of rose, verbena, leather, vanilla and even cinnamon. These Armagnacs are very dense and rounded and fully express their soil. After 25 years, Armagnacs lose their potency and mellow. Their original character gives way to oak barrel fragrances and their length on the palate becomes truly remarkable.
Malliac, De(We currently have no information available on this brand)
De Malliac J.
Once created by the Master of Chai at the Chateau de Malliac, the Eau de Vie originate from the unique terroirs of Armagnac-Ténarèze. Nowadays, at Chateau de Malliac, founded in the 12th century by Jehan de Malliac, they produce no Armagnacs anymore. Today, the new owner make wine instead of Armagnac. But an Armagnac of this brand has added value because of its rarity. Unlike cognac, the Armagnac is distilled only once and then stored in the typical black oak barrels. Here also develops its dark, amber glow, as well as the characteristic aroma of baking plums, vanilla, licorice and much more. As a rule, it has a stronger flavor than the cognac and therefore described as very noble and supple.
Unlike cognac, the Armagnac is distilled only once and then stored in the typical black oak barrels. Here also develops its dark, amber glow, as well as the characteristic aroma of baking plums, vanilla, licorice and much more. As a rule, it has a stronger flavor than the cognac and therefore described as very noble and supple. The climate and the soil, as well as the grape varieties and also the viticulture, are the specific features of the quality of the Armagnac.
The decisive criterion, that is and remains the distillation process and subsequent treatment of the distillate, the maturation, Since 1936, the Armagnac process have provided for continuous distillation by law. The combustion device must have a constant flow equipped with double or triple consecutive fuel bubbles. It shall not contain any rectification apparatus, and the alcoholic strength of the distillate shall not exceed 63%. This process guarantees the preservation of aromas and bouquets storing the elegant palate and nasal impressions transferred to the Armagnac after years of aging.