This liquor is made from orange essence produced in the Caribbean. Hand-picked, still green, they are at their aromatic peak. The pulp is removed and the peels are left to dry in the tropical sun. Then, the peels will be macerated in Armagnac Gélas. This flavoured alcohol is then carefully distilled to obtain the extract of orange essence and is aged for many months in old oak casks.
Enjoy the Cordialor on its own, with ice, in a long drink or as a cocktail.
Armagnac Gelas besides being amongst the very best is famous for his single varietal Armagnacs ( Folle Blanche, Colombard, Ugni Blanc, Baco ) giving a sort of academic understanding of Armagnac. His fame is also due to the sheer number of Cask Finish ( Vosges Oak, Marsala, Oloroso, De Bortoli Noble One, Swiss Amigne Mitis, De Bortoli Black Noble, Maury, Amarone Zanoni, Lynch Bages red and Lynch Bages White etc.)
Family traces go way back to 1246, in the form of the King’s Musketeer, D’Artagnan (born Charles de Batz), but it was really not until around the middle of the 19th century that the Gélas family linked its own destiny to that of Armagnac. In 1865, Guillaume Gélas, a respected barrel maker, bequeathed his business to his son Baptiste, who in turn created the Maison Gélas. He duly moved into the premises currently occupied by the firm and embarked on the business of making and selling Armagnacs.
In 1910, his son Louis acquired a property planted with Manciet vines, the Château de Martet (Martet Castle) which is still in the family fold.
After the Second World War, Pierre followed in his father’s footsteps and lent the family firm an international dimension. He revolutionised his times by offering on an exclusive basis Armagnacs hailing from the terroirs or local regions of Bas Armagnac and La Ténarèze, at their natural degree of ageing, without reduction. This unique selection of proprietors lends the resulting product a fine reputation at the grandest of tables, be it in France or abroad.