Consisting mainly of Ugni Blanc, Lhéraud's armagnacs are also produced from Folle Blanche that contribute elegantly, in addition to floral and fruity notes, as well as Baco Blanc which provides the traditional plum flavor in many Armagnacs.
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|Nose||Candied and balanced fruit aromas, a touch of vanilla and citrus.|
Instead of being doubly distilled like brandy, most Armagnacs - including Cognac Lhéraud - are distilled only once. Distillation occurs in a traditional armagnac pot that begins in November or December and ends in February. The armagnacs of Lhéraud are aged in oak barrels of Limousin and Monlezun, during which evaporation concentrates the alcohol.