Grand Armagnac Janneau Millésimé 1966 - 70cl - Wooden Case
JanneauFormat: 70 cl
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| Janneau | |
| Armagnac | |
| Notes of dried fruit, vanilla, spices, wood | |
| Grape | |
| 70 cl | |
| 43.0% | |
| Francia | |
| Oak barrels | |
| Many decades, since 1966 | |
| Continuous or traditional batch distillation | |
| 1 | |
| Ugni blanc, folle blanche, colombard | |
| Dark amber | |
| At room temperature, for meditation |
Distilled from selected grapes and aged for decades in barriques, this Armagnac stands out for its deep amber color, with hues that fade into antique copper. On the nose, the Janneau Millésimé 1966 reveals a complex bouquet, rich with aromas of dried fruit, sweet spices such as vanilla and cinnamon, and nuances of cocoa and tobacco, all perfectly integrated with hints of fine wood due to the long aging in oak barrels.
On the palate, the Armagnac is extremely balanced, with a velvety structure and a palate that follows through on the olfactory promises, adding a range of flavors that include notes of plum, honey, leather, and a light roast. The tasting concludes with a persistent and warming finish, leaving an unforgettable impression.
Served at room temperature in an appropriate glass, the Grand Armagnac Janneau Millésimé 1966 is ideal as an after-meal digestif. It can be enjoyed alone, to fully appreciate its qualities, or paired with dark chocolate or a quality cigar to enhance the tasting experience.
Representing an excellent choice for connoisseurs, this Armagnac is also a precious gift for spirit lovers, especially on special occasions. The presentation in a wooden case enhances its value and makes it both a fascinating and historically rich collector's piece.
Janneau
Discover the spirits, production style and story of Janneau.
Distillation
Continuous distillation with the alambic armagnacais and double distillation with the alambic charentais; the eaux-de-vie from the two techniques are blended in the Maison's assemblages.
Ageing
Aging in 400-liter French oak casks; a specific aeration process involves emptying and mixing casks from the same lot to homogenize development, with transfers into older casks to balance wood and fruit.