Produced and crafted in very small quantities in France, cyrano armagnac is designed for the bartender and sommelier. Perfect drink for cocktails, excellent over ice, and delicious when sipped neat.
Try ROXANE and XO, the preferred for mixology and craft cocktails
Produced and crafted in very small quantities in France, cyrano armagnac is designed for the bartender and sommelier. Perfect drink for cocktails, excellent over ice, and delicious when sipped neat.
Try ROXANE and XO, the preferred for mixology and craft cocktails
Produced and crafted in very small quantities in France, cyrano armagnac is designed for the bartender and sommelier. Perfect drink for cocktails, excellent over ice, and delicious when sipped neat.
Try ROXANE and XO, the preferred for mixology and craft cocktails
Produced and crafted in very small quantities in France, cyrano armagnac is designed for the bartender and sommelier. Perfect drink for cocktails, excellent over ice, and delicious when sipped neat.
Try ROXANE and XO, the preferred for mixology and craft cocktails
Produced and crafted in very small quantities in France, cyrano armagnac is designed for the bartender and sommelier. Perfect drink for cocktails, excellent over ice, and delicious when sipped neat.
Try ROXANE and XO, the preferred for mixology and craft cocktails
Produced and crafted in very small quantities in France, cyrano armagnac is designed for the bartender and sommelier. Perfect drink for cocktails, excellent over ice, and delicious when sipped neat.
Try ROXANE and XO, the preferred for mixology and craft cocktails
armagnac designed for the mixologist, bartender, and sommelier. Perfect drink for mixology and cocktails
armagnac designed for the mixologist, bartender, and sommelier. Perfect drink for mixology and cocktails
armagnac designed for the mixologist, bartender, and sommelier. Perfect drink for mixology and cocktails
armagnac designed for the mixologist, bartender, and sommelier. Perfect drink for mixology and cocktails
the extraction of the tannin compounds and aromas from the barrel,
the evaporation of a portion of the spirit and the reduction of the alcohol degree (about ½ degree per year), known as the “angel’s share”,
the aromas coming from the wood and the wine through a slow oxidation of the Armagnac, in contact with the air through the barrel.