They Talk About It

I cannot claim to have tasted all the finest Bas-Armagnacs, but I know of no one who makes finer Bas Armagnac than Darroze. All his Armagnacs are unblended from single vineyards from a single vintage. He is considered the “Pope of Armagnacs”… You haven’t tasted real old style Armagnacs until you try one of these incredibly intense, fiery creations. The aromas are undeniably heady, but deliver powerful yet complex scents of vanillin, leather, sauteed almonds, and hickory. Extremely full bodied and intense, the remarkable amount of fruit these Armagnacs possess and the astonishing richness they have set them apart from just about any other brandy on the market.

Robert Parker - The wine advocate (USA)

Marc Darroze vous fera découvrir les subtilités entre les différents terroirs, cépages, millésimes… et vous démontrera que le couple baco-sables fauves donne les plus belles eaux-de-vie du monde.

Pierre Casamayor - Revue des vins de France (France)

J’ai eu la révélation chez Darroze lors d’une visite éclair au cœur du Bas Armagnac. Maison familiale de restaurateurs au début des années 1970, Francis, le père, et aujourd’hui son fils Marc se sont toujours attachés à l’idée d’offrir à leur clientèle des eaux-de-vie profondément imprégnées de leurs particularités locales.

Jean Aubry – Le Devoir (Québec, Canada)

They sell the products of 30 different small domaines, as the farmstead are called in Gascony, with 35 vintages from 1904 to 1996, an accomplishment that led the wine writer Robert Parker Jr. to call Francis Darroze “the pope of Armagnac”.

Michael S. Sanders – The New York Times (USA)

The net plus ultra in the Grand Bas Armagnac consisting os a dozen communes in the north west corner of Bas Armagnac

Joe Winroth. International Herald Tribune

Products recognised by great professionals

Thanks to our diligence and the consistent quality of our selections over more than twenty years we are proud today to be on the tables of all the 3 stars Michelin restaurants in France.

Restaurant Troisgros (Troisgros) in Roanne, les Prés d'Eugénie (Guérard) in Eugénie les Bains, Louis XV-Alain Ducasse in Monaco, Michel Bras in Laguiole, La Côte Saint Jacques (Lorain) in Joigny, L'Ambroisie (Pacaud) in Paris, la Côte d'Or (Loiseau) in Saulieu, Restaurant Lameloise (Lameloise) in Chagny, Michel Trama in Puymirol, Georges Blanc in Vonnas all offer their customers a selection of our Bas-Armagnacs.

Respect for the products, the passion with which these chefs create for our pleasure, the balance of flavours aimed at in their cooking, all these are points in common with the development of our Bas-Armagnacs.

Other great chefs and no less famous establishments such as the restaurants Le Carré des Feuillants (Dutournier) in Paris, Oustau de Baumanière (Thuilier) in Les Baux de Provence, Le Relais de la Poste (Coussau) in Magescq, Restaurant Ciel Bleu (Amsterdam), Les Pyrénées (Arrambide) in Saint Jean Pied de Port... also show confidence in us and find in the products we offer quality comparable to that which they themselves offer their customers.

We also are in the official catalogue of suppliers for the international Relais & Châteaux chain, famed for the quality of its products, services and welcome.

Restaurant Juan Arzak in San Sébastian, Restaurant Enoteca in Florence, Restaurant de la Tante Claire in London, Restaurant Daniel Boulud in New-York, Hotel Peninsula in Hong Kong, or in France le Grand Vefour in Paris, Cazaudehore and "La Forestière" in Sait-Germain-en-Laye, Léon de Lyon in Lyon, Château de Brindos à Biarritz

Restaurant Juan Arzak à San Sebastian , Restaurant Enoteca in Florence, Restaurant Girardet in Crissier (Suisse), Restaurant la Tante Claire in London , Restaurant Daniel Boulud in New York, Hôtel Peninsula in Hong Kong, Le Grand Vefour in Paris, Cazaudehore and "La Forestière" in Saint-Germain-en-Laye, Léon de Lyon in Lyon, Château de Brindos in Biarritz are all establishments for whom we are proud contribute in our way to the quality of their services.