Sensory acoustics

The venue, the chai (“cellar”), also plays a decisive role and contributes significantly to the maturation of our Armagnac – let’s call it sensory acoustics. Because the fact is – and you can ask our angels – the more humid a cellar is, the rounder the brandy will be and the more alcohol will be lost; the alcohol molecules are the first to evaporate, after all.

On the other side of the coin, the drier a cellar is, the richer the brandy and the more water is lost because the water molecules are the first to evaporate when exposed to aridity. In essence, it takes at least two to form a band – that’s what we’re trying to say.

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