At Chateau de Pellehaut, the Armagnac is produced from the distillation of white wines using a Gascogne still (a continuous single distillation). The distiller works around the clock, day and night, to oversee the slow transformation of the wine into brandy. On leaving the still, the eau-de-vie is placed into 400L oak barrels, "pieces", (except the Blanche), and stays there for ageing for many years before being commercialised. Chateau de Pellehaut produces both blended and vintage Armagnacs. They are known to be fine, soft and complex.
Tasting note: Beautifully coloured with orange tints. Strong vanilla to coconut notes on the nose, while the palate is one of distinctly fruity freshness.