Delord : 20 Year Old

Characteristics and tasting advice for Delord 20 Years Old

Tasting

Appearance
Delicate deep amber color with old gold highlights, very limpid and bright.

Nose
The nose is elegant and refined, developing characteristic pastry notes with aromas of vanilla, brioche, and almond. This aromatic palette attests to the excellence of aging in French oak barrels.

Palate
On the palate, the pastry notes continue harmoniously, enhanced by hints of cinnamon and dried apricot. The whole reveals a balanced structure and a lovely length that characterizes this exceptional spirit.

Food pairings and tasting moments

This Armagnac is ideally enjoyed as a digestif, at room temperature in a tulip glass to reveal its full aromatic complexity. It pairs perfectly with dried fruit desserts, dark chocolate, or can be savored on its own to fully appreciate its gustatory richness.

Mixology

Given its exceptional age and aromatic complexity, we recommend enjoying this Bas-Armagnac 20 Years Old neat, without embellishment, in order to preserve and fully appreciate all the richness of its aromas developed over its long maturation.

An exceptional Bas-Armagnac with refined pastry notes

Maison Delord, a family tradition since 1893

Founded in 1893 by Prosper Delord, this family Armagnac house settled permanently in Lannepax in 1925 in the heart of Bas-Armagnac. Now run by Jérôme and Sylvain Delord, the fourth generation, the company cultivates 55 hectares of Ugni Blanc, Colombard, Baco and Folle Blanche. Delord stands out for its preserved traditional methods, its historic 1900 stills, and its cellars housing more than 1,400 casks with vintages dating back to 1904 kept in “le Paradis.”

The making of Delord 20 Years Old

This Bas-Armagnac 20 Years Old showcases the exceptional savoir-faire of Maison Delord. Produced from the four traditional grape varieties—Ugni Blanc, Colombard, Baco and Folle Blanche—this Armagnac benefits from traditional winemaking aimed at obtaining an aromatic and slightly acidic wine. Distillation is carried out continuously in the house’s historic column stills equipped with spider-leg plates.

Aging begins in new French oak barrels with medium toast, then continues with a finish in semi-spent or spent casks for a minimum of 20 years. This maturation approach develops the characteristic aromatic complexity of this exceptional spirit, with its singular pastry notes of vanilla, brioche, and almond, complemented by touches of cinnamon and dried apricot.