OUR BEST SERVES
Letting all the nuances of Armagnac shine through
How to taste Armagnac ?
Armagnac is a historic spirit on the French landscape, as it celebrated its 700th anniversary not so long ago. The tasting moments are multiple and varied but the tasting ritual of an old Armagnac remains a privileged moment best shared with friends or family. When it comes to this, to each their technique and pleasure.
However, here are a few rules to go by:
The choice of glass is important : the older the Armagnac, the more the digestive glass, with a large bottom and a narrow top is indicated. This glass, which concentrates the alcohol and aromas, is not adapted to younger armagnacs, which need a larger opening – such as a tulip glass – to lessen their fire.
The serving temperature is also key. Avoid heating your Armagnac in the glass. This widely used technique raises the serving temperature and brings forth the alcohol in the spirit. The right temperature to allow the Armagnac to get warmer on its own in the glass and develop all its aromas is around 18 to 20 degrees celsius.
Then, let your senses and feelings take control and take your time as one minute after the other, the Armagnac will reveal all its character.
How to taste Armagnac ?
Armagnac is a historic spirit on the French landscape, as it celebrated its 700th anniversary not so long ago. The tasting moments are multiple and varied but the tasting ritual of an old Armagnac remains a privileged moment best shared with friends or family. When it comes to this, to each their technique and pleasure.
However, here are a few rules to go by:
The choice of glass is important : the older the Armagnac, the more the digestive glass, with a large bottom and a narrow top is indicated. This glass, which concentrates the alcohol and aromas, is not adapted to younger armagnacs, which need a larger opening – such as a tulip glass – to lessen their fire.
The serving temperature is also key. Avoid heating your Armagnac in the glass. This widely used technique raises the serving temperature and brings forth the alcohol in the spirit. The right temperature to allow the Armagnac to get warmer on its own in the glass and develop all its aromas is around 18 to 20 degrees celsius.
Then, let your senses and feelings take control and take your time as one minute after the other, the Armagnac will reveal all its character.
Armagnac and chocolate, a tale of pleasure and taste…
While many chocolatiers use Armagnac in their ganache to add complexity and character, the combination of chocolate and Armagnac remains a great classic for epicureans.
Marc Darroze’s preferred choice is a chocolate with a high percentage of cocoa in which the fine bitterness will counterbalance the richness and fat of Darroze eaux-de-vie. These dark chocolates are also known to contain less sugar.
The variety of pod and beans used is also very important. For Marc, the “criollo” variety is perfect, as it provides a fine and delicate cocoa, warm and lingering in the mouth. Licorice, vanilla, cinnamon, cloves, almonds, walnuts and leather are some examples of the many aromas common to Armagnac and chocolate. When one meets the perfect harmony, the marriage is simply obvious and satisfies the taste buds for hours.
Discover The range of Armagnacs Darroze
