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"Every afternoon, I welcome aficionados of eau-de-vie and history to our cellars. I explain to them how we make Armagnac and what distinguishes it from other spirits such as Cognac. Of course, a tasting is a necessary step in better understanding its beauty and subtlety. Certain lucky visitors pass through in the month of November during the "flamme", the distillation of white wine. Every year, we host two big dinners in the cellars during the distillation. Our clients are delighted to taste the freshly distilled eau-de-vie. "