Produced in the most coveted region of Bas Armagnac, the Labiette Castille Bas Armagnac 1988 vintage is made by blending brandies made from grapes harvested, vinified, and distilled in 1988 only.  This 1988 vintage has the aromas of salted caramel and candied walnuts.  Serve as a digestive - savor as an after-dinner drink with special guests.  

The name Labiette Castille comes from two specific localities belonging to the village of Sorbets (Gers, France) that are called: “Labiette” on the western part of the vineyards, and “Castille”, to the east. Our logotype represents a Knight of the King, paying tribute to the most famous musketeer D’Artagnan.

Our house was founded in the late 19th century by a native family of Sorbets and is owned by the Lesgourgues family since the mid-1970’s.

Grapes
The house uses the main grape varieties coming from the vineyard located in the Bas Armagnac. Predominantly Baco 22A and Ugni Blanc, and secondary Colombard and Folle Blanche.

Wines
The white wines obtained offers good acidity and low alcohol content that are suitable for traditional distillation.

Distilling
The wines are distilled in a continuous “Armagnacais” column still: this is the perfect way for distilling our wines in Armagnac, hence capturing most of the flavors contained in the wines. Each grape varietal is distilled separately, 24 hours a day, 7 days a week during the autumn season until Christmas time.

The freshly “brandy” comes out from the column still at around 60% alcohol.

Aging
The “brandies” are then stored in French oak barrels (430L each).
The Labiette Castille Armagnacs age in 100% local Gascony oak. These casks will fit best our Armagnacs, giving them time to grow and to capture the genuine flavors and tannins from the oak. Annually, the cask will lose about 3% of evaporation. This qualitative phenomenon is known as “Angel’s share” (la Part des Anges in French).

Blending
Our cellar master, with the members of the Lesgourgues family, oversees the blending (“assemblage”) choosing the different eaux-de-vie that will be making the future Armagnac.
This blending mission is critical in the house’s capacity to create the most exquisite yet singular Armagnacs.

Bottling
All of our Armagnacs are progressively reduced in alcohol, and most of them are bottled at 40% alc after a non-chilled filtration.

TASTING NOTES: Orange jam on the nose with flavors of vanilla. A dry lingering finish backed with baked apples with a creamy texture.

RECENT AWARDS: Silver Medal, 87 points, Bartender Spirits Awards 2021

The name Labiette Castille comes from two specific localities belonging to the village of Sorbets (Gers, France) that are called: “Labiette” on the western part of the vineyards, and “Castille”, to the east. Our logotype represents a Knight of the King, paying tribute to the most famous musketeer D’Artagnan.

Our house was founded in the late 19th century by a native family of Sorbets and is owned by the Lesgourgues family since the mid-1970’s.

Grapes
The house uses the main grape varieties coming from the vineyard located in the Bas Armagnac. Predominantly Baco 22A and Ugni Blanc, and secondary Colombard and Folle Blanche.

Wines
The white wines obtained offers good acidity and low alcohol content that are suitable for traditional distillation.

Distilling
The wines are distilled in a continuous “Armagnacais” column still: this is the perfect way for distilling our wines in Armagnac, hence capturing most of the flavors contained in the wines. Each grape varietal is distilled separately, 24 hours a day, 7 days a week during the autumn season until Christmas time.

The freshly “brandy” comes out from the column still at around 60% alcohol.

Aging
The “brandies” are then stored in French oak barrels (430L each).
The Labiette Castille Armagnacs age in 100% local Gascony oak. These casks will fit best our Armagnacs, giving them time to grow and to capture the genuine flavors and tannins from the oak. Annually, the cask will lose about 3% of evaporation. This qualitative phenomenon is known as “Angel’s share” (la Part des Anges in French).

Blending
Our cellar master, with the members of the Lesgourgues family, oversees the blending (“assemblage”) choosing the different eaux-de-vie that will be making the future Armagnac.
This blending mission is critical in the house’s capacity to create the most exquisite yet singular Armagnacs.

Bottling
All of our Armagnacs are progressively reduced in alcohol, and most of them are bottled at 40% alc after a non-chilled filtration.

Labiette Castille Bas Armagnac VS

Produced in the most coveted region of Bas Armagnac, the Labiette Castille Bas Armagnac VS is a blend of 15 different brandies, each from 3 to 5 years old.  This Armagnac VS is soft and round, with aromas of orange blossom, hyacinth, pear, and honey!  Perfect for outstanding craft cocktails. Also, serve as an aperitif with tonic and a slice of lime - or neat on ice or slightly chilled.  

Produced on the famed estate of Chateau de Laubade, the largest and most-awarded family Armagnac estate in France, this Armagnac is fully traceable from vineyard to bottle.  All four varieties of grapes used in its production - Ugni Blanc, Folle Blanche, Baco, and Colombard - are grown, vinified, aged, and blended on the 260-acre estate under the watchful eyes of the Lesgourgues family who have owned the estate since 1974.

Awards: Silver Medal, General Agricultural Competition of Paris 2019

This Calvados is an aged and finely blended Calvados where the youngest spirit used in the blend is 15 years old.

Complex with subtle aromas of butter toffee and flowers.  Smooth on the palate, with a finish slightly reminiscent of honeysuckle. Serve in a small brandy glass.

This Calvados follows the strict Calvados AOC guidelines  requiring  distillation in a single column still.  The fermented cidre that is used for making this Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. After distillation, the resulting spirits are put in oak barrels once again and aged for a minimum of 15 years.  The cellar master blends this Tradition 15 years by carefully selecting the brandies that display the most supple yet complex characteristics.  

RECENT AWARDS: Gold Medal: General Agricultural Competition Paris 2011

CERTIFICATION: Calvados Pays d'Auge (Protected Designation of Origin)

AGEING: Minimum of 20 years in oak barrels.

REFERENCES
The Calvados, Cordon Argent Pierre Huet, is served in prestigious restaurants as: L’Auberge du Pont de Collonges, restaurant of Paul Bocuse or Le Cafe Dessirier, one of the most seafood restaurant in Paris owned by Michel Rostang.

This Calvados is an aged and finely blended Calvados where the youngest spirit used in the blend is 20 years old. 

Inviting aromas of apple tart, salted butter caramel, and sugared apples greet the nose with a touch of mint and rancio. The palate is nutty with a touch of caramel and vanilla, culminating in a luxuriously complex finish with dark chocolate and clove.

Pierre Huet Calvados AOC Pays d’Auge Cordon Argent 20 years

This 20-year-old (minimum) blend follows the strict Calvados AOC guidelines that require single-distillation in a traditional column still called an “alambic á colonne.” The fermented cider that is used for making this Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. After continuous distillation, the resulting spirits are put in oak barrels once again and aged for a minimum of 20 years.  The cellar master blends this Cordon Argent 20 years by carefully selecting the brandies that display the most supple yet complex characteristics. Savor in a small brandy glass.

Recent Awards:

Silver Medal - Bartender Spirits Awards, 2021

Silver Medal - Regional Competition, Cambremer, Normandy 2012

This Calvados VS follows the strict Calvados AOC Pays d’Auge guidelines that require double-distillations in a traditional copper pot still called an “alembic á repassé.”

Tastes of freshly picked apples sautéed in butter, with a hint of mint. Little complexity with a strong “eau de vie” taste. Perfect for craft cocktails or served over ice with tonic and a wheel of lime.

"Warm spices on the nose, with flavors of baked apple and a faint hint of mint on the tongue." Silver Medal - Bartender Spirits Awards, 2021

The fermented cidre that is used for making Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. The Calvados is then put in oak barrels once again and aged for two to three years.

TASTING NOTES: Deep amber color.  Lovely strong pear and baked apple on the nose. Delicate notes of salted butter caramel and cider spices with a hint of salinity. Slightly peppery and minty on the finish. Incredibly round and well-bodied leading to a long extended finish. Serve in a small brandy glass.

RECENT AWARDS: Gold Medal, 92 points, USA Spirits Ratings

This Calvados XO (also known as Vieille Réserve 8 years) follows the strict Calvados AOC Pays d'Auge guidelines that require double-distillations in a traditional copper pot still called an "alembic á repassé."

The fermented cidre that is used for making Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. After distillation, the resulting spirits are put in oak barrels once again and aged for a minimum of eight years. 

Recent Awards: Silver Medal – Regional Competition, Cambremer, Normandy 2012

This Calvados VS follows the strict Calvados AOC Pays d’Auge guidelines that require double-distillations in a traditional copper pot still called an “alembic á repassé.”

Tastes of freshly picked apples sautéed in butter, with a hint of mint. Little complexity with a strong “eau de vie” taste. Perfect for craft cocktails or served over ice with tonic and a wheel of lime.

"Warm spices on the nose, with flavors of baked apple and a faint hint of mint on the tongue." Silver Medal - Bartender Spirits Awards, 2021

The fermented cidre that is used for making Calvados (called calvados cidre) is fermented for 12 months in hundred-year-old oak barrels before being distilled. The Calvados is then put in oak barrels once again and aged for two to three years.

RECENT AWARDS 

Silver Medal, Bartender Spirits Awards, 2021

Silver Medal, Cambremer 2018 (France)

Best of Category and double gold Medal, ADI’s 2018 Judging of Craft spirits (USA)

Silver Medal, Prodexpo Moscou 2018 (Russia)

Bronze Medal, Vimoutiers 2017 (France)

93/100 Ultimate Spirits Challenge 2016 (USA)

Silver Medal, All Wines Asia 2016 (Hong Kong)

This Marquis de Saint-Loup Calvados AOC VS is produced, bottled, and aged in a 17th century estate near the village of Saint Pierre in Normandy, France.

This two-year-old Calvados AOC VS can be enjoyed young. It is a very fruity and elegant spirit, tasting of freshly picked apples and a strong eau-de-vie taste.  A perfect introduction for first-time drinkers of Calvados. Refreshing as an aperitif over ice, or served with tonic and a wheel of lime, in craft cocktails, and for culinary preparations.

"Nuances of dried figs and apricot. Simple orchard fruits on the palate lead into more spice notes near the finish." Silver Medal, Bartender Spirits Awards, 2021

RECENT AWARDS: USA spirits RATINGS 2022: Silver Medal, 88 points

TASTING NOTES: Lovely pale straw color in the glass, hot notes of apple and pear on the nose, with notes of apricots, white flower, and cider on the palate. Bright, clean crisp with a lingering finish

This Marquis de Saint-Loup Calvados AOC Pays d’Auge Vieille Réserve is produced in the heart of the Pays d’Auge appellation, on a 17th century estate near the village of Saint Pierre.

Subtle aroma of sweet cidre, baked apples, gingerbread, vanilla, and hints of cinnamon with a finish of almond, bee’s wax, and honey.

The Vieille Réserve is made up of several of AOC Pays D'Auge Calvados, all of which have been aged in former wine casks for at least four years. This calvados is the perfect blend of complexity and flavor with a surprising aroma of floral and fruitiness brought out by the double distillation. Serve in a small brandy glass before a meal or after a meal as a digestif.

St-Rémy Signature is the new creation from our Master Blender Cécile Roudaut. With this blend, she wanted to shape a new face for brandy by exploring new production processes and new aromas, while continuing to respect St-Rémy traditions and its historical smooth profile. To do so, she decided to introduce a double maturation process.

The first maturation takes place in new oak casks (Quercus Petraea species with a fine grain) using medium and high heat. These casks will deliver spicy notes, indulgence, and vivacity. The second maturation takes place in traditional casks (Quercus Robur species with a large grain) using high heat only. These casks will deliver roundness, balance and sweetness, and will assert the very personality of our brandy.

The result is a smooth and fruity taste. Its perfect harmony makes it ideal for classic brandy cocktails or creations!

TASTING NOTES

APPEARANCE: Luminous, bright-amber, intensified by fiery, red sparks.

NOSE: A sweet aroma of virgin wood and spices such as vanilla, coconut and almond, as well as fresh fruits.

PALATE: Subtle and smooth. Virgin woody notes are enriched with honey, nut and butter flavours. Fruity notes start fresh, and then become candied. Sweet spices create roundness and balance.