Results For Armagnac


Founded in 1832 under Napoleon III, Castarede is the oldest Armagnac trading house in existence. Their vineyards are situated in the heart of the Bas-Armagnac region and are planted with Folle Blache, Colombard and Saint-Emillion varietals, which are carefully monitored to ensure quality. After the distillation process, the Armagnacs are aged in black oak barrels for a number of years in the family’s 100 year old cellars. One is situated on the banks of the Baise river at Pont de Bordes, which is an exceptional location for aging Armagnac due to the temperature-regulating effect of the river. The other is surrounded by their vineyards in Bas-Armagnac.

While traditional VSOP Armagnac is required to be at least 5 years old, Castarede VSOP is a blend of Armagnacs that have been matured for at least 10 years. Light, mellow notes of walnut, spice, cocoa and fruit on the nose carry through to the palate and linger through the warming finish.


40% abv.

Distilled in 1964

Bottled in 2014


42% Abv

Distilled in 1975

Bottled in 2015.

“A firm and intense Armagnac that stands out for its length. This will be well appreciated by lovers of older vintages. The nose is elegant, fine and sophisticated with aromas of dried fruit, cocoa and incense. After a few minutes of aeration, superb notes of white flowers rise from the glass. On the palate, the first attack is rounded, leaving behind explosive and progressive flavors of dried fruit. The persistent finish has notes of rancio and is slightly peppery.”

Distillery Notes.


Abv: 41%

Distilled in 1975.

Bottled in 2015, Single Cask.

100% Ugni Blanc. Less than 307 bottles were made.

1975 was a warm and dry year. The grapes got loaded with phenols.

Color: Golden Amber with tints of copper.

Nose: Delicate wood, intensely candied fruit, prunes and figs.

Palate: It touches all the aromatics listed above with a finish laced with anise and fenugreek.


Abv: 43%

Distilled in 1986

Bottled in 2016



This release was bottled in the beginning of 2016.  Chateau Busca is a powerhouse when it comes to Ugni Blanc’s terroir expression blending in with the Black Oak from the vicinity. The finish is lasts over 45 seconds. It lingers with warmth and silky phenols. There is ZERO bite from start to finish. 

” BEST BUY! 96-100 CLASSIC! ” – Wine Enthusiast

Wine Enthusiast: 98 points – The wonderfully zesty aroma includes notes of margarine, lanolin, dark caramel, buttery oak and holiday fruitcake. The palate entry is rich, creamy and honeyed; at midpalate the woody/creamy flavor suggests rancio beginnings. Finishes semisweet, cocoa- and maple sugar-like, and intensely oaky. Best Buy.

Ultimate Beverage Challenge: 95 points – The nose is gentle and suggests pastry cream and white grapes. The flavors are delicate in the mouth with trace hints of mace and nutmeg. The texture is overall round and smooth with some piquant spice lingering on the palate.

Abv: 40%


40% alc./vol

The wine estate of Chateau Busca-Maniban covers nearly 500 acres in beautiful Ténarèze, and has produced Armagnac since the 17th century. Built by the Marquis de Maniban in 1649, the castle is one of the finest examples of 17th century Gascony architecture in existence. The elegance of the landmark Chateau, however, is only party of the allure. It is their venerable Armagnac that elevates Chateau Busca to its celebrated status. Ténarèze has been a grape-growing region since the Gallo-Roman era. The soil consists of a mixture of clay, limestone and sandy ‘boulbènes’ (a local word for alluvial soil). Ténarèze Armagnac is more full-bodied and richer in bouquet than those of neighboring regions, and although Bas-Armagnac has conventionally been considered the finest Armagnac producing region, Ténarèze Armagnac has been a spectacular resurgence in appreciation around the world’s Armagnac aficionados.

Decades of slow aging in black oak casks culminate in a truly unique Armagnac worthy of its collectible status. The clay and limestone soil in Ténarèze is exactly the same as in Cognac’s top growing regions of Grande Champagne where Ugni Blanc (grapes) reign. Armagnac from Ténarèze ages longer and better.

90-95 points Wine Enthusiast
*Superb/Highly Recommended* Understated floral scents of jasmine and honeysuckle along with aromas of dried yellow fruit, buttered almonds and orange blossom are discovered in the nose. The palate entry is lusciously oily, semisweet and buttery while the midpalate stage highlights the oak, cocoa, black tea and walnut paste. Finishes gracefully, semisweet, and tightly structured.


40% Alc./Vol

Varieties :
Baco 40% Ugni-blanc 60%
Characteristics :
The youngest of the brandies in this typical Bas-Armagnac blend was aged in oak barrels, in our cellars, for at
least 3 years.
Serving suggestion :
A beautiful amber shade of antique gold. The bouquet initially suggests freshly baked bread and light toffee. Aeration reveals a gentle warmth that intensifies, leading to notes of candied angelica. The palate is bold and youthful, with a touch of vanilla, suffused with the heat of distillation and the youth of roasted oak. A brandy full of supple tenderness.


Mouthwatering aromas of rich brown sugar, ground Colombian coffee, and subtle wood spices. The palate has primary notes of molasses, hazelnuts, and lasting spice but you’ll find secondary notes emerge as it breathes in the glass. Ténarèze Armagnacs are known for their richness and expressions of dried fruits – figs, dates – and sweet spice.

Domaine d’Aurensan has blended four single cask Armagnacs from 1990, 1981, 1978, and 1973 to make this Tenareze Armagnac. In Armagnac, the age must be the youngest brandy in the blend. Technically this is a 25 year old brandy despite the 20 year age statement. There are entire casks of 1937 and 1942 in the blend as well. Only 580 liters were produced.

Varietal: 100% Ugni Blanc.

The Rozès family has been distilling Armagnac for four generations. Domaine d’Auresan is a small estate with southwest facing vineyards situated on chalky, clay soil. The latest generation, headed by sisters Sophie and Caroline, are moving the domaine to organic and biodynamic viticulture. Trying to achieve the purest spirit possible, the fermentation is done with natural yeast, no sulphur is used, and the brandies are aged in local Gascon wood casks that are 420 liters in volume. The casks are made from trees that grow on the estate. The brandies are then bottled according to their “Triple Zero” philosophy – no sugar, no coloring, no water.

Abv: 42%

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