Most armagnacs, including Cognac Lhéraud's, are distilled once in a traditional armagnac pot from November to February. Lhéraud armagnacs are aged in Limousin and Monlezun oak barrels, where evaporation intensifies the alcohol. To lower the alcohol level, armagnacs are diluted with water or petites eaux. Armagnac has a beautiful amber color with a touch of caramel and a complex aroma of vanilla, oak, and candied fruit. It has a rich, tart, and slightly robust taste that is also smooth and velvety with a long aftertaste.