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Nose: Soft, warming and fig-like, with hints of prune, dates and honey.
Palate: Good body, thick, soft and juicy, like biting into an overripe piece of fruit. Floral too.
Finish: The floral notes develop with hints of spice.
|When to Drink||Now|
|Grapes||Baco grape, Ugni Blanc and Folle Blanch|
|Pairing||A delicious appetizing Armagnac that will be great on its own, in cocktails, or even with food.|
Maison Janneau was founded by Pierre Etienne Janneau in 1851 at Condom in Armagnac, and this is still where Janneau carries out all of its Grand Armagnac production; the ageing is still carried out in the ancient cellars built in 1851. It is one of the main producers that carries out the distillation, ageing and bottling of its production fully in the AOC Armagnac region.
In 1972, thanks to some handy information brought in by Cognac Martell (then the owner of the Grand Marque), Janneau reintroduced the original method of distilling Armagnac, the Double Distillation method with pot stills, to the region. This was tradition before 1909, when French President Fallières made the continuous still compulsory in Armagnac. Now, Janneau is one of just 3 Armagnac houses that uses pot stills, and doubled its capacity in 2013 to include the continuous “Armagnacaise” still.
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