Armagnac, one of the world’s oldest and most characterful brandies, imparts deep complexity when used as a finishing cask—infusing bourbon with notes of dried fruit, burnt sugar, clove, and tobacco. To complement these bold, spicy-fruity characteristics, the BCS blending team carefully selected bourbon barrels that would both harmonize with and amplify the Armagnac cask influence. The result is a bourbon that is robust yet elegant, with layers of flavors—from dried plum and dark toffee to warm vanilla—culminating in a long, lingering finish.
Flavour notes:
The aroma deftly navigates the ground shared by both bourbon and armagnac, exhibiting strawberry rhubarb pie and candied walnuts. Chocolate peanut butter cups on the palate signal a sweetness that would be liqueur-like if not kept in check by the high proof. Of course, only a splash of water is needed to push everything into decadence.
Neat:
Appearance: Deep amber.
Nose: A quick burst of pineapple belies an otherwise dark and brooding nose. Potting soil, cola, and grape soda recall the finishing cask’s former contents. But a generous helping of caraway, pumpernickel, ginger beer, and menthol make sure you know you’re drinking bourbon. An array of dried fruits and various nuts coalesce into a peanut butter and jelly sandwich.
Palate: Syrupy sweetness and bold spice are kept in check by some sandy tannin and the heat of its cask-strength. That residual sugar makes every flavor feel like a liqueur -- pithy orange, hazelnut, black walnut. Tobacco and chocolate covered espresso beans mirror the darkness of the nose and almost obscure a fresh pop of watermelon.
Finish: Clove and oolong tea aren’t out of place in the finish of a bourbon or an Armagnac. What’s notable though is how the sticky sweetness of dried plum and pecan pie clings to the palate alongside the lingering richness of custard.
