Composed mainly of Ugni Blanc, Lhéraud’s armagnacs are also produced from Folle Blanche that contributes elegance plus floral and fruity notes, as well as Baco Blanc that provides the traditional prune taste found in many armagnacs.
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|Nose||Floral and fruity notes.|
Rather than being double-distilled as cognacs are, most armagnacs — including Cognac Lhéraud’s — are distilled only once. Distillation occurs in a traditional armagnac pot beginning in November or December and ending in February. Lhéraud armagnacs are aged in Limousin and Monlezun oak barrels, during which time evaporation concentrates the alcohol. The Bas-Armagnac 1964 was distilled in 1964 and aged in oak until it was bottled.