Prefer to order by phone? +61 7 3854 0407
Prefer to order by phone? +61 7 3854 0407
On the palate
The youngest of the eaux-de-vie making up this blend of typical Bas-Armagnac grape varieties has been aged in oak barrels for a minimum of 3 years in our cellars.
Tasting Notes:
Beautiful amber colour, old gold.
The nose of warm bread crust, blond caramel. With ventilation, the sensation of soft heat is confirmed and intensified then evolves into notes of angelica candied.
The palate is frank, young, slightly vanilla, all marked by the toast and youth of burnt wood. A caressing brandy, all in flexibility.
Cocktails
Cocktails with this bottle
Classic cocktail showcasing Bas-Armagnac (Gascony)
Armagnac Boulevardier
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Build
45 ml Bas-Armagnac
30 ml Sweet vermouth
30 ml Italian bitter (Dolin Bitter or Three Foxes Triple Bitter)
Garnish: orange peelMethod
Stir all three with ice in a mixing glass for 25 seconds.
Strain over one large ice cube in a rocks glass.
Express a wide strip of orange peel over the surface; drop it in.
The armagnac brings dried-fruit warmth to a drink usually built on rye or bourbon.
Classic cocktail showcasing Bas-Armagnac (Gascony)
Armagnac Bramble
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Build
50 ml Bas-Armagnac (Blanche or VS)
25 ml Fresh lemon juice
12 ml Simple syrup
15 ml Crème de Mûre (to float)
Garnish: lemon wheel, fresh blackberriesMethod
Shake armagnac, lemon juice and syrup with ice for 10 seconds.
Strain over crushed ice in a rocks glass.
Drizzle the crème de mûre slowly over the top so it bleeds down through the ice.
Garnish with a lemon wheel and a few fresh blackberries.
Blanche d'Armagnac (un-aged, clear) keeps the cocktail bright; VSOP gives it autumn weight.
Classic cocktail showcasing Bas-Armagnac (Gascony)
Improved Armagnac Cocktail
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Build
60 ml Bas-Armagnac (VSOP)
5 ml Maraschino liqueur
5 ml Rich (2:1) demerara syrup
2 dashes Angostura bitters
2 dashes absinthe
Garnish: lemon twistMethod
Combine all ingredients in a mixing glass with ice.
Stir for 25-30 seconds until very cold and slightly diluted.
Strain into a chilled rocks glass — neat, no ice.
Express and discard a lemon twist over the surface.
Classic cocktail showcasing Bas-Armagnac (Gascony)
Armagnac Manhattan
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Build
60 ml Bas-Armagnac (VSOP)
30 ml Sweet vermouth
2 dashes Angostura bitters
Garnish: brandied cherryMethod
Stir armagnac, sweet vermouth and bitters in a mixing glass with ice for 25 seconds.
Strain into a chilled coupe.
Garnish with a single brandied cherry on a pick.
The armagnac brings drier, more rustic depth than rye — pair with a richer vermouth.
Classic cocktail showcasing Bas-Armagnac (Gascony)
Armagnac Sazerac
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Build
60 ml Bas-Armagnac (VSOP or older)
5 ml Demerara syrup
3 dashes Peychaud's bitters
1 dash Angostura bitters
Absinthe to rinse the glass
Garnish: expressed lemon peel (do not drop in)Method
Rinse a chilled rocks glass with a few drops of absinthe — coat the inside, discard the excess.
In a mixing glass, stir armagnac, demerara syrup and both bitters with ice for 25 seconds.
Strain into the absinthe-rinsed rocks glass — no ice.
Express a strip of lemon peel over the surface and discard.
Classic cocktail showcasing Bas-Armagnac (Gascony)
Sidecar Gascon
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Build
45 ml Bas-Armagnac (VSOP)
22 ml Triple Sec
22 ml Fresh lemon juice
Garnish: lemon twist, sugar rim (optional)Method
Optionally rim the glass with caster sugar.
Shake armagnac, triple sec and lemon juice hard with ice for 10 seconds.
Double-strain into a chilled coupe.
Express a lemon twist over the surface.
The Sidecar is canonically cognac — armagnac swaps in a drier, more rustic spine.
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