Armagnac, that underappreciated and fiery Gascon brandy, ... That is to say, the soil is sandy in Bas-Armagnac, while it is dominated by clay in Ténarèze, and chalk in Haut-Armagnac, ...

Their terroirs are also different. “Cognac is very chalk-based, whereas the Bas Armagnac has something called boulbènes, which is iron, sand, and clay that gives very floral notes,” he adds.

They believed the clay soil on the far western part of the official Armagnac region would yield high-quality grapes. Three decades later, they’ve developed a strong international reputation ...

1970 Laberdolive Domaine du Pillon Bas Armagnac Relatively new to this country, Laberdolive is the gold standard. One sip and this is the one you want but most likely can’t afford.

Armagnac Delord started producing some of the world’s great armagnacs in the 1930s. But it was the founding brothers’ father, Prosper Delord, who sowed the seeds of the business in the 1890s.

1/8 ounce absinthe mixed with 1/8 ounce ancho chile liqueur, in an atomizer. 1 ounce Armagnac. 1 ounce bonded rye whiskey. 3/4 teaspoon simple syrup ...

5 ounces pitted prunes, quartered. 6 tablespoons Armagnac. 7 tablespoons sugar, divided. 1 cup sour cream. 1 1/2 cups milk. 1 teaspoon fresh lemon juice ...

This is the beautiful Armagnac region, birthplace of d’Artagnan, the famous musketeer. Sauvignon Blanc is not used for the Armagnac production but it has found a place alongside the local grapes.

France's oldest spirit, Armagnac, is celebrating its 700th birthday with a new marketing push vaunting its "40 virtues" as a drink that is good for the body and good for the soul.

This sub-region of Ténarèze has heavier, clayed soil than sandy Bas-Armagnac and tends to produce even bigger, earthier brandies. But there is nothing clumsy about the Busca-Maniban Armagnacs.