Domaine de Pellehaut XO 20 Year Old Armangac
Domaine de Pellehaut’s top Armangac. A 20 year old is ultra smooth, with hints of hazelnuts, gingerbread and notions of liquorish and oak. Top stuff!
Producer Profile
Built in the eighteenth century, Château de Pellehaut lies in the Ténarèze appellation on the edge of the Bas-Armagnac region, which provides powerful brandies that are soft on the palate. Its exceptional situation imparts finesse, mildness and complexity to the Armagnacs it produces. The estate has been run for more than 300 years by successive generations of the Béraut family. Thanks to their careful labours and ancestral know-how, Mathieu and Martin Béraut offer you here a gem of Gascon tradition.
Domaine de Pellehaut XO 20 Year Old Armangac
Domaine de Pellehaut’s top Armangac. A 20 year old is ultra smooth, with hints of hazelnuts, gingerbread and notions of liquorish and oak. Top stuff!
Producer Profile
Built in the eighteenth century, Château de Pellehaut lies in the Ténarèze appellation on the edge of the Bas-Armagnac region, which provides powerful brandies that are soft on the palate. Its exceptional situation imparts finesse, mildness and complexity to the Armagnacs it produces. The estate has been run for more than 300 years by successive generations of the Béraut family. Thanks to their careful labours and ancestral know-how, Mathieu and Martin Béraut offer you here a gem of Gascon tradition.
Domaine de Pellehaut XO 20 Year Old Armangac
Domaine de Pellehaut’s top Armangac. A 20 year old is ultra smooth, with hints of hazelnuts, gingerbread and notions of liquorish and oak. Top stuff!
Producer Profile
Built in the eighteenth century, Château de Pellehaut lies in the Ténarèze appellation on the edge of the Bas-Armagnac region, which provides powerful brandies that are soft on the palate. Its exceptional situation imparts finesse, mildness and complexity to the Armagnacs it produces. The estate has been run for more than 300 years by successive generations of the Béraut family. Thanks to their careful labours and ancestral know-how, Mathieu and Martin Béraut offer you here a gem of Gascon tradition.
