The extremely rare '30s vintages are some of the most prized, and the 1932 is one of the favorites. While it was a terrible vintage in Bordeaux, cold and wet, we often see opposite vintages in Armagnac being highly prized. The reason for this is that the goals in wine production focus on the concentration happening on the vine, while in distillation the overall yield is usually maximized in the vineyard. Armagnac concentration happens in the stills and in the barrels, so great vintages are usually the ones where the most brandy is produced. This one was bottled in 2011 and is 79 years in barrel. The nose is extremely complex and full of roast coffee, tobacco leaf, beautiful dense plum sauce, fresh leather, cherries, and vanilla bean. The palate is extremely sweet driven by maple syrup, vanilla extract, old oak, and creamy fruit. An excellent product showing exceptional depth without being over extracted.