Bas-Armagnac 1979 / 250cl 44% / Laberdolive Regional Malts smoked bacon and peated barley

smoked bacon and peated barley

not only for his grappa

Made from selected marc of Nebbiolo grapes used to produce Barolo DOCG

peaty flavors combined with a distinctive sweetness

Speyside Single Malt from 2012 matured for 11 years in a bourbon hogshead

Bas-Armagnac 1979 / 250cl 44% / Laberdolive Regional Malts smoked bacon and peated barleyA family run business for some seven generations, Pierre Laberdolive has inherited an exceptional estate that he has dedicated to excellence for several decades. Located in the Douze Valley in the region of Armagnac (South West France), the Jaurrey estate in Labastide produces exceptional Armagnacs (wine brandy). The estate uses a wide variety of grape varieties, including Baco, Colombard, Ugni Blanc and Folle Blanche (distilled and aged separately).