Tariquet "Classique" VS Bas Armagnac (750ml)

The fruit is all handpicked and the Grassa family has been making it in a pot still since 1911. It spends only three years in barrel, which seems impossible when you feel its velvety texture in your mouth. The aromas are very delicate with dried apricots and caramel sifting gently in. The palate is lush with rich barrel flavors of baking spice. The finish has gobs of fruit, to the point that you'd think this is Cognac, not the normally spicy Armagnac. Made of 60% Ugni Blanc and 40% Baco.