Delord 25 ans d'âge

Delord 25-Year-Old: A Fully Matured Bas-Armagnac

Founded in 1893 by Prosper Delord, a distiller and cellar master, Maison Armagnac Delord has been carrying on five generations of Gascon expertise rooted in the Bas-Armagnac region. This 25-year-old blend, crafted from the house’s four signature grape varieties—Ugni Blanc, Colombard, Baco, and Folle Blanche, demonstrates what extended aging brings to a brandy born on the golden sands of Gascony: a smooth, well-integrated body, a richly layered aromatic profile, and a finish that lingers for a long time.

Tasting the Delord 25-Year-Old: Sensory Profile, Food Pairings, and Serving Suggestions

The Tasting

This Armagnac’s color features very deep amber tones, interspersed with coppery highlights characteristic of a long time in oak. On the initial nose, candied fruits dominate—apricot, fig, date, and prune—forming a dense, enveloping bouquet. After a few minutes of aeration, the secondary nose reveals nuances of roasted nuts—toasted hazelnut and almond—accompanied by a distinct rancio note, the hallmark of great aged eaux-de-vie, followed by vanilla and a hint of blond tobacco. On the palate, it opens with a full, silky attack that is immediately generous. The mid-palate develops flavors of mild spices, honey, dark chocolate, and candied fruits, carried by a rich texture that coats the palate. The finish is very long, marked by a return of cocoa, toasted hazelnut, and lingering rancio, leaving an impression of measured warmth and great harmony.

• Ageing: XO, minimum 25 years
• Appellation / Cru: Bas-Armagnac (AOC)
• Grape varieties: Ugni Blanc, Colombard, Baco, Folle Blanche
• Aging: at least 25 years in French oak barrels (new, heavily toasted barrels, followed by finishing in semi-exhausted or exhausted barrels)
• Distillation: continuous distillation in an Armagnac-style column still
• Alcohol content: 40% vol.
• Producer status: Cru distiller

Food and wine pairings

This 25-year-old Delord is best enjoyed first and foremost as a digestif, on its own, in a tulip-shaped glass that concentrates its aromas. For a simple yet revealing pairing, a few squares of 70% dark chocolate or a prune from Agen are enough to bring out the brandy’s candied notes. At the table, it pairs naturally with duck foie gras or aged Roquefort, two classics of Gascon cuisine whose richness complements the fullness of this blend.

Aging Potential

Serve this Armagnac at room temperature, around 18 to 20 °C, in a tulip glass or a tasting balloon. Opening the bottle about twenty minutes before serving allows the aromas to unfold; pour a 3–4 cl serving, and warm the glass slightly in the palm of your hand to release the deep notes of rancio and candied fruit. Like any bottled brandy, the Delord 25-Year-Old no longer matures in the bottle: when unopened, it can be stored almost indefinitely in a cool, dry place away from light, kept upright to protect the cork. Once opened, the bottle retains its qualities for several months to several years if carefully recorked.

The House of Delord and the golden sands of Bas-Armagnac: five generations of expertise

The vintage in the vineyard

Bas-Armagnac, the appellation’s western region, is situated on sandy soils of marine origin—the “sables fauves”—which impart to the eaux-de-vie produced there a distinctive finesse and fruitiness, particularly notes of prune and candied fruit. Gascony’s temperate oceanic climate, influenced by the proximity of the Landes and Gers regions, promotes even ripening of the grapes. This blend combines four complementary grape varieties: Baco, a variety specific to Armagnac, adds roundness and body; Folle Blanche contributes floral finesse; and Ugni Blanc and Colombard provide the natural acidity essential for distillation. The grapes are harvested while still slightly unripe, producing dry, acidic white wines with low alcohol content and no added sulfites—ideal for the still.

Work in the Cellar

The base wine—dry, white, and acidic—is distilled no later than March 31 following the harvest in the house’s signature column stills, equipped with spider-leg trays, using continuous distillation—a process distinctive to Armagnac. The brandy is collected at a low alcohol content, resulting in a richer aroma and texture than is possible with the Charente double distillation method. Ageing begins in new, heavily toasted French oak barrels, which impart structure and oakiness, followed by a long finish in partially or fully spent casks, allowing for the gradual integration of the wood and the development of the rancio. After at least twenty-five years of aging, the blend is gradually diluted with small amounts of water to bring it to 40% ABV before bottling. This expertise, passed down since the founding of Maison Armagnac Delord in 1893, remains today an expression of the family’s unwavering commitment to the Gascon terroir.