Made in the south-west of France in the Gers region, it is intrinsically linked with Old Gascon culture. Its production probably pre-dates Cognac too, having been produced by the Moors in the 12th Century.
There are three regions of vineyards with Bas Armagnac in the west being the most revered for the rich topsoil, which produces wines that are low in alcohol and high in acidity; ideal for distillation into Armagnac.
The grapes used are Ugni Blanc, Picpoule (Folle Blanche), Colombard, Blanquette and Baco Blanc 22A (which is the only hybrid grape permitted in the French system of Appellation Controllee).
The bouquet has fresh fruit dominated white plum punctuated with hints of vanilla. Its a round attack on the palate, balanced. Marked with fruity aromas of vanilla.