Darroze, "Une Larme d'Armagnac", 700 ml
- Volume: 700 ml
Armagnac beautiful, rich chestnut color with greenish reflections.
Armagnac has a complex, smooth and balanced taste with a hint of oak, nuts and spices. The finish is rich and unusually long. Armagnac is drunk very easily.
Basis fragrant bouquet make notes specific to the old armagnac: vanilla, leather and smoke. Also traced notes of iris and black currant.
Traditionally, Armagnac was not used in conjunction with food. He was fed as a digestif. However, in our time, experts claim that some sweets and fruits can make a wonderful couple of armagnac. For example, almond cakes, apple, orange and vanilla cakes, bitter chocolate chips and chocolate sorbet. And, of course, black coffee and a good cigar with a mild flavor.
Inspired by this beautiful story, Mark Darroz offers true connoisseurs Gascon brandy unique assemblage "Une Larme d'Armagnac" ("Tear Armagnac"). It is made of the finest specimens of the collection of vintage family gatherings Darroz selected by the ability to perfectly fit together. In the blend includes about 15 Armagnac, which half a century kept in the cellar of a Rokfo. To further emphasize the exclusivity of this drink, for it was created stunning decanter in the form of drops. Carafe design that reflects the essence and the name of Armagnac, was developed Basque artist Blandine Dubos, and brought to life by master glassblower M. Vieira of piss in the Landes. Each decanter is made by hand from glass and copper, and stand for it - oak, long time to contact with Armagnac.
The success story of the family begins Darroz in 1950 at the family restaurant Jean Darroza in Villeneuve-de-Marsan, where his son Francis Darroz, the future "patriarch of Armagnac", worked as a sommelier. Celebrity chef, sacred honor their native land and its ancient traditions, managed to instill a love for the son of gastronomy and fine wine. Francis acquaintance with a pearl in the region - the famous Gascon Armagnac - was inevitable. In search of the best drinks for the restaurant, Francis Darroz traveled to Ba-Armagnac with his father, an experienced and demanding taster. In the cellars of small, scattered throughout the manor, they found a real treasure, poured into barrels and bottles. Over time, Francis became an accomplished expert in choosing the best Armagnac region, and in 1974 founded his own company to extract and sell traditional Gascon brandy.
Some time later, Francis joined the search for his son - Mark, a graduate of winemaking. Again, father and son, driven by passion and desire hunters meet the demands of its loyal customers for many years, Armagnac region examined in search of liquid gold. The headquarters of the family business located in the village Darroz Rokfo. This is - a complex of buildings including offices, tourist zone and the specially designed wine cellar that contains a huge collection of excellent Gascon Armagnac. In its structure - more than 250 different Armagnacs, including not less than 50 vintages!
Currently Darroz Francis retired. Management of the company is engaged in his son Mark, who works with the same passion and enthusiasm that characterized his father. Mark Darroz buys finished products in more than thirty farms Bas-Armagnac. Thanks to the friendly, intuition and patience, he manages to convince small-scale producers to share with them his treasures. Barrels are transported to the cellar drink companies, where it continued maturation. However, Mark Darroz does not consider himself an ordinary merchant. First of all, he appreciates the close and friendly relations based on mutual respect and recognition of the work of the people who have devoted their lives making traditional drink of Gascony. In addition to the acquisition of finished products, Mark Darroz is also engaged in the placement of orders for the production of young Armagnac. To do this, he selects the best performers and the highest quality raw materials.
Distillation of the original wine is carried out directly from the supplier, on imported equipment, or other farms to order. In all these cases Marc Darroz personally controls the process of distillation. The resulting armanyachny alcohol is poured into new oak barrels, built by local craftsmen with old technology, and is sent to the family Darroz for aging in the cellar in Rokfo. This is - a modern two-storey basement with very thick walls and a unique microclimate. In its interior holds about 1,800 hectoliters drink 500 barrels. Maturation takes place under scrutiny Brand Darroza. In order to ensure the best conditions armagnac exposure, it conducts regular tests and monitors progress. All this requires exceptional patience - it does not accelerate the ripening, it passes naturally and lasts from 15 to 50 years. Once Armagnac reaches its peak, it is poured into glass bottles and poisoned for sale. Optimal moment beverage dispensing bottles is very important - it represents the culmination of hard work people who produced it.
All Armagnac Darroze are extremely clean and cask strength. They did not contain additional pigments and bred in distilled water. Handwritten font on the label color cowhide resembles that inside the bottle is a drink made by hand, according to old recipes. The labels displayed vintage year and the year of bottling, which makes it possible to track the age drink.
Due to high quality products, drinks are served family Darroz in the best restaurants in France, listed in the "Red Guide" Michelin. In addition, Mark Darroz delivers his Armagnac in 37 countries.