History,
The house of Dupeyron Armagnac was founded over a century ago by Joseph Dupeyron, who was awarded a gold medal for his exceptional Armagnac at Universal Exhibition in Paris 1900. These craft spirits came from the centuries-old traditional cellars in the town of Condom in the Gers—the heart of France’s Armagnac region. In the summer of 2018, Raj Peter Bhakta found himself in the countryside of southwestern France in search of reclusive, overlooked craft spirits. This Dupeyron Armagnac producer fit the bill, so he purchased the estate and set out on a mission to restore this illustrious Armagnac producer back to its former glory.
Most Armagnacs in the house are under the designation AOC (Appellation d'Origine d'Armagnac) Armagnac as they are often blends from the two different regions of Bas Armagnac and Armagnac Tenarèze. The spirits feature the four principal grape varieties typically used in Armagnac production: Ugni Blanc, Baco, Colombard and Folle Blanche. Cellar master, Bernard Domecq, has been working for the house for fifty years, which has ensured a continuity in the creation of their house style and the aging of the different vintages. He is the 6th cellar master since the foundation of the company in 1905.
The Dupeyron cellars have a traditional Armagnac alembic that worked for 100 years for the Dupeyron family. It is a traveling alembic with a 15-hectoliter capacity that needed 4 oxe to pull it. These cellars extend over 450 square meters on two different levels with a perfect balance of humidity throughout the seasons. On average, the angel's share of evaporation is 2% per year. The Armagnacs are aged in local Gascony oak (pedunculate wide grain). This oak is never new, with some of the oldest barrels being over 80 years old. Depending on their evolution, but typically after five decades, the Armagnacs are removed from the oak and put into glass bonbonnes or stainless-steel tanks.
Tasting Notes,
Nose: Ripe autumn fruits, windfalls, and slight mushroom. Touch of citrus like orange, cherry stones, marzipan.
Palate: Powerful attack with very present tannins. Slightly astringent notes of varnish and walnut bitters. Oak very present. Rancio, nutty finish.
The house of Dupeyron Armagnac was founded over a century ago by Joseph Dupeyron, who was awarded a gold medal for his exceptional Armagnac at Universal Exhibition in Paris 1900. These craft spirits came from the centuries-old traditional cellars in the town of Condom in the Gers—the heart of France’s Armagnac region. In the summer of 2018, Raj Peter Bhakta found himself in the countryside of southwestern France in search of reclusive, overlooked craft spirits. This Dupeyron Armagnac producer fit the bill, so he purchased the estate and set out on a mission to restore this illustrious Armagnac producer back to its former glory.
Most Armagnacs in the house are under the designation AOC (Appellation d'Origine d'Armagnac) Armagnac as they are often blends from the two different regions of Bas Armagnac and Armagnac Tenarèze. The spirits feature the four principal grape varieties typically used in Armagnac production: Ugni Blanc, Baco, Colombard and Folle Blanche. Cellar master, Bernard Domecq, has been working for the house for fifty years, which has ensured a continuity in the creation of their house style and the aging of the different vintages. He is the 6th cellar master since the foundation of the company in 1905.
The Dupeyron cellars have a traditional Armagnac alembic that worked for 100 years for the Dupeyron family. It is a traveling alembic with a 15-hectoliter capacity that needed 4 oxe to pull it. These cellars extend over 450 square meters on two different levels with a perfect balance of humidity throughout the seasons. On average, the angel's share of evaporation is 2% per year. The Armagnacs are aged in local Gascony oak (pedunculate wide grain). This oak is never new, with some of the oldest barrels being over 80 years old. Depending on their evolution, but typically after five decades, the Armagnacs are removed from the oak and put into glass bonbonnes or stainless-steel tanks.
Tasting Notes,
Nose: Ripe autumn fruits, windfalls, and slight mushroom. Touch of citrus like orange, cherry stones, marzipan.
Palate: Powerful attack with very present tannins. Slightly astringent notes of varnish and walnut bitters. Oak very present. Rancio, nutty finish.
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