Bas-Armagnac: a very ancient spirit
Armagnac is the oldest eau-de-vie in Europe and offers more than 700 years of history. The Armagnac Appellation distinguishes three different terroirs that determine three production zones and three distinct taste characters: Bas-Armagnac, Ténarèze, and Haut-Armagnac. The Bas-Armagnac terroir is considered the most noble thanks to the fineness of its "Sables Fauves," poor and acidic clay-siliceous soils mixed with ferruginous elements. The Armagnacs of Domaine Tariquet are exclusively produced on the terroirs of Bas-Armagnac.
Distillation of spirits
The nobility of the eaux-de-vie rests on the quality of the distilled wines, hence the meticulous care given to vine cultivation. At Domaine Tariquet, distillation is carried out in a traditional Armagnac still heated by wood fire, a continuous distillation still producing white eaux-de-vie with alcohol content between 53% and 56%. It takes place in November and December, when the wines from the late September harvest are ready. The distillation of the wines is done grape variety by grape variety. Domaine Tariquet distills four grape varieties: Ugni blanc, Baco, Folle Blanche, and Plant de Graisse.
The aging and natural color of Armagnac
In century-old cellars rest 400-liter barrels (locally called "pièces") as well as 228-liter casks, all exclusively made from oak from the high French forests (Allier and Nièvre) known for the fine grain of their wood. Each grape variety and each vintage are aged separately during the first years. The blending of the "pièces," a know-how at the heart of the identity and style of Bas-Armagnacs, then finalizes a long aging period and a meticulous selection. Domaine Tariquet favors lightly toasted barrels (called blonde) for a subtle woodiness that does not overpower the eaux-de-vie. The color of these Bas-Armagnacs comes solely from this barrel aging, with no caramel added. The naturally light hue is explained by respecting the natural color, an alchemy between delicately toasted oak and the eau-de-vie.
