Barros Port is an outstanding brand in Port Wine History since its foundation in 1913.
-Appearance :Beautiful intense amber color with deep green highlights.
-Nose : Very elegant, smooth and very complex on caramel and mild spices.
-Mouth : Aromas of Zan and cut hay very pleasant. A lot of vivacity too. The finish brings out the aromas of toasted wood, caramel and vanilla.
-Empty glass : Liquorice and sweet pepper.
Fruit Liqueur Cordialor: a revolutionary recipe! In France, during the reign of Louis XIV (17th century), the traditional liqueurs were “Popula” and “Rossolis” made by his apothecary Fagon. Chamomile, aniseed, fennel, dill, coriander and caraway were macerated in “eau-de-vie” and sweetened water. In 1775, the manufacture of many liqueurs was listed by Jacques-François Demachy (1728-1803), master apothecary in Paris, along with major brands appearing such as Chartreuse or Benedictine. Demachy created the 'cordial potions', (good for all hearts[Coeurs]), from which the word 'cordial' was created. Thus, Thomas Gélas developed in 1798, his first recipe by blending distilled orange and neutral alcohol. His grandson, Baptiste Gélas, founder of the Armagnacs Gélas in 1865, refined the recipe by substituting neutral alcohol with Armagnac: The “Cordialor” was born.
Gelas was born into liqueurs before it became one of the best houses of Armagnac with a collection of many old vintages, to make Armagnac Castarede jealous. Gelas is also famous for its single varietal Armagnacs defining the big differences between Baco, Ugni Blanc, Folle Blanche.
He also experiments with great success one year or more cask finished Armagnacs in Jurançon, Marsala, Pacherenc, Port, Sauternes, Sherry, and lately in the famous Australian De Bortoli Noble One and Black Noble casks.