– Four different plum varietals.
– Meticulous selection of the best fruits.
– Before the maceration process starts, the fruits are pressed very carrefuly so the seeds dont get crushed.
– Fermentation process takes 6 to 7 weeks
– « Home-made » continuous distillation, plum varietial by plum varietal. It allows extracting the most complex aromas and flavors from the plums.
– 45lb of fruits needed to produce 34oz of alcohol (20 kgs for 1L)
– The eau de vie comes out from the still at 58% to 60%ABV
After a slow filtration process, the eaux-de-vie are bottled at the Château de Laubade.
Each eau-de-vie is distilled and aged separately in oak barrels for 6 to 12 months.
As for our Armagnacs, Francois Lasportes, Château de Laubade Cellar Master oversees the blend of the eaux de vie de Prune with the outmost care .
42% vol.
