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Seeing as I've got no idea what's happening in the world--I really haven't checked my phone, the news, or my e-mail in about ten days--perhaps you'd all like to know more about how armagnac is grown?
It's all about the iron oxide, you see, which is characteristic of the soil of Sables Fauves. That's what brings a subtlety and fullness specific to the region's armagnacs.
Armagnac, as you probably know, is distilled by simple stoking, in an ongoing still. The alcohol vapors go up--from tray to tray--and cross the cold wine (in the opposite direction). This technique allows a greater retention of aroma compared to distillation by double stoking.
And man, does it ever. You put your nose in a snifter of that stuff and you can't get it out again. It's like smelling a host of alcoholic angels.
Then the armagnac rests in barrels made of pedunculate oak from the Bartholomo cooperage in the Landes (that's one of the last cooper craftsmen in the region). They're aerated two to three times a year to homogenize barrels of the same vintage.
The cellars I saw were from the 18th century. Apparently this provides "the serenity" the armagnac needs to age. Sounds like hokum until you take a sip and realize that you can actually drink the serenity.
Would anyone like to know more about the Baco 22A, Colombard, Folle blanche and Ugni blanc grapes? I know all about them, now.
In the 14th century, Prior Vital Du Four wrote that armagnac had 40 virtues: 
I can confirm them all.
Anyway, I am just fine, if a bit dismayed to come back to 2019. I'm thinking of chucking it all to become an armagnac distiller.
Anyway, I am just fine, if a bit dismayed to come back to 2019. I'm thinking of chucking it all to become an armagnac distiller.
