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.
It's only rock ’n’ roll
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.