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During the 16th Century, Armagnac was sold in pharmacies as medicine. Since 1863, the Chateau du Tariquet has produced one of the greatest Armagnacs of the region using the Ugni Blanc and Baco grapes. Ageing in charred oak casks imparts the toasted flavours found in this style of Armagnac. The VSOP has superb aromas of a baker’s oven with hints of caramel and gingerbread; in the mouth, there is no sensation of alcohol, but only woody vanilla. The XO is simply a mature, complex culmination of all the aforementioned, which it owes to an ageing of between 10 and 12 years.
