The “cuts”
The singular identity of any Armagnac is the culmination of the following: work in the vineyard, wine production, distillation, and maturing in oak barrels.
However, there remains one final, essential step: the “coupes” (the cuts).
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The singular identity of any Armagnac is the culmination of the following: work in the vineyard, wine production, distillation, and maturing in oak barrels.
However, there remains one final, essential step: the “coupes” (the cuts).
When the time comes, Armin and Rémy Grassa, along with the cellar master, draw on a wealth of know-how, rooted in generations of producing Armagnac, to decide on how to do the blends. This is what ultimately gives each individual cuvée its unique character. They will choose from different barrels and blend them in such a way that the grape varieties and vintages combine in the best possible way, using the strengths of individual cask to create a balanced, nuanced, and unique Armagnac.
The cuts: a selection from different barrels and blending them, a wealth of know-how, rooted in generations of producing Armagnac
This work is the product of a subtle alliance between that past and present. It Is a mix of expertise passed on by previous generations and the personal contribution of the Armagnac cellar master and the Grassa brothers.
Armagnac is a product of nature and human creation. The challenge is that both come together, giving the best of themselves, to produce the singular pleasure that is tasting an exceptional eau-de-vie.
The alcohol content of an Armagnac depends on two things: first, on the choice of “coupes” (cuts) made by the cellar master, and second, on a possible reduction.
At Domaine Tariquet, the Armagnac is either “reduced” using “petites eaux” before bottling, or it is bottled cask strength, “brut de fût” in French, directly from the barrel.
“Reduced” means that the alcohol content is deliberately lowered. This common practice to all spirits consists in lowering the alcohol content by adding water, generally to reach 40%. To this end, at the estate we use “petites eaux”, an unusual method requiring both work and time.
The “petites eaux” are composed of pure water and eau-de-vie with an alcohol content of 19%. They are patiently aged like any Armagnac. This requires more time and investment as more barrels are needed, more space is required to store them, and it’s more work to refine them. But this extra effort avoids diluting the aromatics and reducing the ageing benefits as it would with the addition of pure water during the blend.
Depending on the Armagnac, we will target an alcohol content of 40% or 42% or even 45%.
By contrast, “brut de fût” means that the Armagnac is bottled “cask strength”, directly form the barrel, without any reduction. In this case, the alcohol content will usually be higher, ranging from 47% to 55% depending on the evolution of the barrels and the age of our Armagnacs. The production of “cask strength” Armagnacs remains relatively rare.
Reduced Armagnacs are generally more supple and delicate, while “cask strength” Armagnacs express power and complexity. Yet here again, nothing is systematic, each Armagnac revealing a distinct personality.
Regardless of whether the Armagnac is reduced or bottled cask strength, we add neither caramel nor sweetener. The balance, colours and flavours of our Bas-Armagnacs are strictly the result of the alchemy between the alcohol and the wood of the barrel.
Armagnacs remain in their barrels until bottling so that their maturation is not interrupted.
At Domaine Tariquet we have a dedicated team and bottling line for this final stage of the production of our Bas-Armagnacs.
The bottles and decanters are first rinsed with Armagnac, then gently filled.
After attaching the wood-topped cork, labels are applied, confirming the identity of each Armagnac. The batch number is then engraved on the bottle to ensure easy traceability.
For larger formats, magnums and “pots gascons,” the bottling team meticulously applies the wax to seal the cork by hand.
The different bottles are then carefully placed manually in their specific cases or boxes. Larger formats and certain decanters are placed in cases made from 100% locally sourced wood. They are made by an Armagnac craftsman with pine from the Landes de Gascogne forest.
The Grassa family respects the entirely natural colour of its spirits.