These are essentially Baco with a little Ugni Blanc. Here we are at the apex of exchanges and the wood has provided its full quota of tannins and its aromas; it is time to decant the eaux-de-vie into glass demijohns in a place out of the light, where these Bas-Armagnacs Gélas will continue to age in storehouses—chais—built by Baptiste Gélas in 1875: Their development in glass demijohns will help to harmonize the aromas and preserve the rancio.- Oldest Bas Armagnac : slow development in glass demijohns enables the eau-de-vie to evolve – it is said to “digest” its elevage in wood. The various Bas Armagnacs differ in the way the wood works (type of heating) and the original degree of distillation. In very old eaux-de-vie (more than 100 years old) we can find the painstaking work of the cooper who used to dry the dowels (for about 12 years) and also wash the casks to remove the wood’s toxins. Today, modernity enables us to dry the dowels earmarked for the manufacture of 400 liters barrels in 18 months.
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Fruit Liqueur Cordialor: a revolutionary recipe! In France, during the reign of Louis XIV (17th century), the traditional liqueurs were “Popula” and “Rossolis” made by his apothecary Fagon. Chamomile, aniseed, fennel, dill, coriander and caraway were macerated in “eau-de-vie” and sweetened water. In 1775, the manufacture of many liqueurs was listed by Jacques-François Demachy (1728-1803), master apothecary in Paris, along with major brands appearing such as Chartreuse or Benedictine. Demachy created the 'cordial potions', (good for all hearts[Coeurs]), from which the word 'cordial' was created. Thus, Thomas Gélas developed in 1798, his first recipe by blending distilled orange and neutral alcohol. His grandson, Baptiste Gélas, founder of the Armagnacs Gélas in 1865, refined the recipe by substituting neutral alcohol with Armagnac: The “Cordialor” was born. Gelas was born into liqueurs before it became one of the best houses of Armagnac with a collection of many old vintages, to make Armagnac Castarede jealous. Gelas is also famous for its single varietal Armagnacs defining the big differences between Baco, Ugni Blanc, Folle Blanche. He also experiments with great success one year or more cask finished Armagnacs in Jurançon, Marsala, Pacherenc, Port, Sauternes, Sherry, and lately in the famous Australian De Bortoli Noble One and Black Noble casks.