The Armagnac region is situated south of Bordeaux and is divided into three subdistricts: Bas-Armagnac, Ténarèze, and Haut-Armagnac. Bas-Armagnac, located near the Pyrenees Mountains, has favorable conditions such as ample sunlight, a moderate climate, and good humidity in the spring and early summer. The sandy soil in Bas-Armagnac, which is rich in iron minerals, is ideal for growing brandy grapes. The brandy produced in this region, including Lhéraud's armagnacs, is mainly made from Ugni Blanc grapes, with the addition of Folle Blanche and Baco Blanc for added flavors. Unlike cognac, armagnacs are distilled only once in traditional armagnac pots from November to February. Lhéraud armagnacs are aged in oak barrels, leading to concentration of alcohol through evaporation. To achieve the desired alcohol level, armagnacs are gradually diluted with a mixture of water and armagnac called petites eaux. The Bas-Armagnac Vieil 1955, aged for 59 years, offers a nose of vanilla and subtle wood notes, with hints of dried apricot, citrus, spices, dried fruit, licorice, and vanilla on the palate.