An old Gascon proverb says that Armagnac must be matured in barrels made of oak that has “seen the grapes growing” – in other words, wood that has seen the seasons pass. This is why you can see stacks of stave wood stored in the open air all over Gascony.
The maturation process, which is also called lessivage, serves to remove potential toxins from the wood that would otherwise give the Armagnac a note of bitterness. The best results are achieved with wood that has been subjected to the elements for at least 24 months. The local oak (Quercus pedunculata) has wide grains, especially when it receives a medium to heavy toast that imparts a dark colour to the spirit.
Just like rock ’n’ roll, Armagnac is an attitude about life: maladjusted, passionate, unashamed, and soulful at the same time. Brazenly resisting the passage of time, this spirit remains not only the oldest, but also arguably the most authentic in the world. Armagnac is a very distinctive and seductive brandy.
We might have no sympathy for the devil, but we’d rather live in the memory motel than in a yellow submarine. And as with any band, quality requires continuity. Since 1955, there have only been three maîtres de chai who have ensured that the house’s savoir-faire in the production of Armagnacs has been passed down from generation to generation.
The Société Produits d’Armagnac, home of Marquis de Montesquiou and Comte de Lauvia, was founded in 1936 by Pierre de Montesquiou, a politically ambitious Armagnac merchant and co-founder of the Confrérie des Mousquetaires de l’Armagnac.
