Today, the fourth and fifth generations of the Papelorey family preside over one of Armagnac's most important marques and one of the very few firms still privately owned by the founding family.
About the Brand
- The #1 Armagnac in the United States
- Blended from spirits originating in Armagnac’s two highest-quality growing regions
- One of the very few firms still owned by the founding family
- Kobrand’s longest-standing representation
Through generations of tradition, consistent respect of the terroir, and the gradual advantages of modern distillation technology, Larressingle Armagnac is second to none as a world-renowned spirit. According to time-honored secrets, the Papelorey family marries only the finest brandies from Bas Armagnac and Ténarèze to achieve the unique and highly regarded Larressingle Armagnac.
1837: The Beginning
In 1837, Hippolyte Papelorey embarked on a small family venture in the production of Armagnac. He built his own still, began distilling his own wines and those from neighboring vineyards, and sold his spirits in cask to the French market. For nearly six decades, he managed the firm until his son, Gabriel, succeeded him in 1895.
Expansion and Innovation
Gabriel Papelorey initiated an ambitious period of growth, the first step of which was his acquisition of the Château de Larressingle in 1896. This ancient fortress was surrounded by a walled village believed to have been completed in 1250. With his son Robert, Gabriel first expanded distribution into the European and Scandinavian export markets and later into the United States. Until the passing of the AOC laws governing Armagnac in 1909, all Armagnacs were sold and shipped in cask. Maison Papelorey was the first producer to bottle its spirits prior to shipment, offering Armagnac increased versatility on the export market.
A Family Concern
Following Gabriel Papelorey’s death, his son Robert continued to manage the business; but Robert’s own premature death left the firm under the auspices of Mr. Larrat, associate and executor. Mr. Larrat, in turn, initiated Maurice Papelorey in the operations of the business. In 1967, the 20-year-old Maurice Papelorey assumed sole directorial responsibility of Larressingle Armagnac.
Today, with the assistance of his son Arnaud, the fifth generation of the Papelorey family, Maurice Papelorey still presides over one of Armaganc's most important marques and one of the very few firms still privately owned by the founding family. Aside from its ownership of the Château de Larressingle, Etablissements Papelorey is proprietor of extensive cellars in an ancient Carmelite convent in the town of Condom, as well as the region's most advanced blending and bottling facilities.
The two most significant subregions of Armagnac, in which the fruit for Larressingle Armagnac is grown, are Bas Armagnac and Ténarèze. After harvest, a base wine is made which is then distilled in a small, fire-driven still called an alembic. A portion of the spirit may be double-distilled to promote a light, smooth texture in the final blend. Individual spirits are then aged in the traditional oak casks called pièces armagnacaises. After aging, Armagnacs are blended across spirit age and origin as well as distillation type. This blending process, called the coup, defines Larressingle’s unique and highly regarded style.