Bas Armagnac 1983 - Invecchiato 20 Anni 70cl Cofanetto Legno - Samalens
SamalensArmagnac · 70 cl · 40.0% vol · Notes of dried fruit, vanilla, spices, wood
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| Samalens | |
| Armagnac | |
| Notes of dried fruit, vanilla, spices, wood | |
| Grape | |
| 70 cl | |
| 40.0% | |
| Francia | |
| French oak | |
| 20 years | |
| Continuous or traditional batch distillation | |
| 1 | |
| Ugni blanc, folle blanche, colombard | |
| Dark amber | |
| At room temperature, for meditation |
Presented in an elegant wooden box, ideal for a sophisticated gift or to enhance one’s collection, the Bas Armagnac 1983 displays a deep amber color with golden highlights that herald its richness. On the nose, sublime notes of dried plum, vanilla, and cocoa open up, alongside nuances of leather and sweet spices, such as cinnamon and clove, acquired during aging.
On the palate, Bas Armagnac 1983 is generous and enveloping, with a silky texture framing flavors of ripe fruit, toasted wood, and sweet tobacco, culminating in a long and pleasantly spiced finish. Its structure is well-balanced between alcohol and acidity, making it an extraordinarily harmonious distillate.
Ideal to be served at room temperature as a digestive after a rich meal, this Armagnac can also be a magnificent companion for meditation at the end of an evening. The presence in solution of the Bas Armagnac 1983 also makes it suitable for more extended consumption, perhaps accompanied by dark chocolate or a selection of aged cheeses.
A true gem for lovers of quality spirits, the Bas Armagnac 1983 - Aged 20 Years by Samalens represents a complete sensory experience, celebrating the tradition and art of distillation in Armagnac.
Samalens
Discover the spirits, production style and story of Samalens.
Distillation
Traditional Armagnac distillation on armagnacais stills (heads/heart/tails cuts determined through tastings by the cellar master); the facility also has charentais stills.
Ageing
Aging in French oak pièces (approximately 420 L) with selection of fine-grain wood and light toasting; maturation path includes new casks followed by 'roux' casks prior to final assemblages.