Discover a family production of Armagnac with traditional know-how, passed down since 1967. In Condom-en-Armagnac, in the Gers, Château le Courréjot has been distilling for three generations on an estate of about 10 hectares. Here, Armagnac is made using ancestral methods, with special attention paid to the raw ingredients and time.

The tour kicks off with a visit to the barrel cellar, where we'll talk about aging and the influence of wood on the eaux-de-vie. You'll then see the estate's copper still: the producers will explain, in a clear and accessible way, the main stages of Armagnac production, from the grapes to distillation, then to aging. The estate works with three grape varieties: Ugni Blanc, Baco, and Meslier Saint François.

The visit ends with a commented tasting of 3 to 4 different Armagnacs, with an aperitif, to compare the aromatic profiles according to the vintages and grape varieties. A friendly moment, ideal for better understanding this iconic spirit and leaving with concrete benchmarks.