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The 65th edition of the Talents of Armagnac competition :...

Today in Armagnac

Created in 1947 by Joseph Miquel, the Great Eaux-de-vie Competition in Eauze, renamed « Les Talents de l’Armagnac » in 2012, recognises the work of the men and women that give the identity, diversity and the richness to Armagnac. A testimony to their skill, expertise and rigor, this years Talents of Armagnac 65th edition, took place on 25th November also serves as...

La Flamme de l’Armagnac is alight

Today in Armagnac

At the end of the grape harvest, the alambics wake up and the roving distillers start their long journey through the vineyards… The distillation season can start ! Every year, the Flamme de l’Armagnac – that which lights the alambics so that they can bring forth the new vintage – travels the roads of the region.  Whilst the first drops of the new...

The 65th edition of the Talents of Armagnac competition :...

Today in Armagnac

Created in 1947 by Joseph Miquel, the Great Eaux-de-vie Competition in Eauze, renamed « Les Talents de l’Armagnac » in 2012, recognises the work of the men and women that give the identity, diversity and the richness to Armagnac. A testimony to their skill, expertise and rigor, this years Talents of Armagnac 65th edition, took place on 25th November also serves as...

The barrel, a Celtic masterpiece

A heritage

Armagnac would not exist if the barrel had not been invented.  The barrel, known as a pièce [1] in Armagnac, can contain up to 420 litres of eau-de-vie and throughout the eau-de-vie’s ageing, it exchanges some of its attributes, such as aromas and tannins, etc. The barrel is irreplaceable as it exceeds the simple function of being just a container as one might...

Armagnac...a slow drink !

The spirit of Armagnac

Do you know Slow Food? Founded in 1989 by Carlo Petrini, this international organisation has been promoting the consumption of local foods and tourism that respect the environment thanks to a network of associations around the world.  Over the last few years, Slow Food has seen greater enthusiasm and growth than ever before ! It is completely natural and understandable that the...

In the heart of the Armagnac vineyard

The vineyard

The twenty thousand hectares that make up the Armagnac vineyard are a wonderful feature of Gascony that offer lovers of France’s oldest eau-de-vie and walkers wanting to discover the region, a plethora of varied and pleasant walking routes. A land of hospitality and centuries old traditions, Armagnac has developed a quality wine tourism network over recent years with the programme...

Which oak to age Armagnac ?

The savoir-faire 

The oak barrels give each Armagnac a part of their personality, their colour, their sweetness and their aromas.  Gascon oak of course !  However, did you know that there are hundreds of varieties of oak ?  The selection of oak by the cooper is a crucial moment in the future development of Armagnac.    Varieties of oak Coming from the other...

Le Syndicat, the 100% French bar

Portraits

YOU Can you introduce yourself? My name is Sullivan Doh. After having practiced my scales at the Ferrandi school (French school of Gastronomy) where I discovered the pleasures of taste and quality, I was Maître d’Hôtel for 3 years in fine restaurants and I spent some time behind the bar 5 years ago for the creative side of taste combined with the bar atmosphere...

A Gascony of a thousand châteaux

The places

Famous for its rich architectural heritage, Gascony is home to a multitude of châteaux, hence why it has earned the nickname ‘Gascony of a thousand châteaux’. The term « château Gascon » was invented by Philippe Lauzun, writer and founding President of the Gers Archeological society in 1891.  He depicts these fortifications as...

The art of marrying crystal and silverware

A tasting

Though Armagnac delights the palates of after dinner digestive fans, it also knows how to tantalise the tastebuds of gourmets looking for surprising Armagnac and food pairings. Often used to flambé local culinary specialities and to enhance the preparation of the most famous patisserie in the region, the Pastis Gascon, also known as the Croustade, Armagnac can also be enjoyed...

Cellar Master (Maître de chai [mɛtʀ d ʃɛ])

The words used in Armagnac

A skilled craftsman, the cellar master beguiles and exudes an aura of mystery around him.  Though however captivating the idea of the silhouette in the shade of the barrels, the reality is far from this storybook image and doesn’t say enough about the responsibility of the one that brings Armagnac to its ultimate maturity. Responsible for producing the eaux-de-vie, he is the...