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Armagnac is made by traditional methods .Domaine Lauroux harvest their Ugni Blanc grapes in autumn, which are fermented to produce a wine which is then distilled at the Domaine in November or December using a traditional wood fired alhambic still.
After distillation the “eau-de-vie” is colourless. The Armagnac develops it’s colour by being kept in new oak barrels for the first few years of aging. During aging a partial evaporation takes place known in Gascony as “the angels share”. As the ageing process continues the spirit takes on a fine amber, then mahogany colour.
Domaine Lauroux Armagnac’s are stored in barriques until they are bottled to customer orders. Once bottled the Armagnac does not age further but can be enjoyed immediately after purchase. The bottle should be kept upright so that the alcohol does not affect the cork. Every bottle is hand-waxed and sealed as befits this extraordinary eau-de vie.
The Armagnac’s are made without using animal by produces making them suitable for vegetarians and vegans.
