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Chateau Lacaze Bas Armagnac 1981 - Cases of 6 (75ml)

Armagnac was first produced in the 15th century, pre-dating the creation of Cognac - although rumour has it that the moors were producing Armagnac as early as the 12th century. It remained very much a locally consumed product in France since it didn't get transported until the mid-18th century. Today, its production contrast significantly with the much more industrial methods employed in making Cognac.

There remains a mood of experimentation in Armagnac: they freely use more fragrant grape varieties, along with a variety of distillation methods. It is slightly more rustic in style than Cognac, softer and rounder, with a fuller flavour on both nose and palate.

Chateau de Lacaze Bas Armagnac is vintage Armagnac matured in barrels. Drinking 2005-2050.

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Chateau Lacaze Bas Armagnac 1981 Single Bottle (75ml)

Armagnac was first produced in the 15th century, pre-dating the creation of Cognac - although rumour has it that the moors were producing Armagnac as early as the 12th century. It remained very much a locally consumed product in France since it didn't get transported until the mid-18th century. Today, its production contrast significantly with the much more industrial methods employed in making Cognac.

There remains a mood of experimentation in Armagnac: they freely use more fragrant grape varieties, along with a variety of distillation methods. It is slightly more rustic in style than Cognac, softer and rounder, with a fuller flavour on both nose and palate.

Chateau de Lacaze Bas Armagnac is vintage Armagnac matured in barrels. Drinking 2005-2050.

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Foie Gras

The high quality livers come, via a French agent, from small farms in south-west France. They are de-veined and delicately seasoned and splashed with port, an altogether more anglophile choice than the armagnac or cognac usually used to aromatise foie gras in France.The end product is excellent; velvety unctuous and margionally firmer than others, judiciously seasoned and not too boozy!

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Jamon Iberico de Bellota Ham Vacuum Packed 100g

Jamon Iberico de Bellota is Iberian ham from acorn-fed pigs, air dried for 24 months. George Scott was born and bred in Spain and has been importing Jamon Iberico to the UK for five years. He is based in London but travels back and forth to Spain on a monthly basis to oversee quality control, select the finest hams and maintain a good relationship with his producers and customers. The long-legged black hoofed Iberian pigs are descendants from the wild boar and are reared in the cork and oak forests of west central and the south west of Spain. They are fattened on acorns (bellota) which give their meat a wonderful flavour.

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