The native grapes used for the production of this excellent Samalens distillate are selected in the area traditionally known as GRAND BAS ARMAGNAC. The distillation takes place in continuous jet and low-yield stills, built in the last century. Aging still takes place today in Gascon oak barrels, where the staves were cut by hand and dried for over 5 years. Finally, at the end of all these processes, the taste, nose and color of the Armagnac is tasted and it is decided whether it is worthy of facing the palate of the connoisseurs of the world and of presenting itself to them in a bottle deserving of the name Salamens. A very long refinement, like this one, gives the distillate great complexity of aromas and truly incomparable taste. Finesse and olfactory elegance for truly "trained" palates capable of appreciating the depth and sensory richness of this nectar.