They mainly have an Ugni Blanc and Baco dominant. The rancio dominates in these Bas Armagnacs as they approach a combined quintessence of wood and eau-de-vie:

- Appearance: mahogany gold hue
- Nose: great aromatic complexity with hints of sandalwood, muscat grapes and preserved fruit.
- The mouth is fat/oily and smooth. Attack very supple dominated by wood, then notes of passion fruit, hyacinth and orange blossom. The final effect is grandiose, akin to a “peacock’s tail”!

These are essentially Baco with a little Ugni Blanc. Here we are at the apex of exchanges and the wood has provided its full quota of tannins and its aromas; it is time to decant the eaux-de-vie into glass demijohns in a place out of the light, where these Bas-Armagnacs Gélas will continue to age in storehouses—chais—built by Baptiste Gélas in 1875: Their development in glass demijohns will help to harmonize the aromas and preserve the rancio.

- Appearance: Mahogany gold hue
- Nose: great aromatic complexity with hints of sandalwood, muscat grapes and preserved fruit.
- In the mouth the attack is pure/direct and the presence of alcohol is blended over a dominant rancio tending to notes of old leather. Very long indeed in the mouth, ending with hints of spices and grilled almonds.
- The bottom of the glass grandiose even after a lengthy period of oxidization.

Slow development in glass demijohns enables the eau-de-vie to evolve – it is said to “digest” its élevage in wood. The various Bas Armagnacs differ in the way the wood works (type of heating) and the original degree of distillation.
In very old eaux-de-vie (more than 100 years old) we can find the painstaking work of the cooper who used to dry the dowels (for about 12 years) and also wash the casks to remove the wood’s toxins. Today, modernity enables us to dry the dowels earmarked for the manufacture of 400 litre barrels in 18 months .

- Appearance: Mahogany hue tending to brownish-red
- Nose: the dominant lies in the rancio, with prune over iodized notes.
- The mouth is supple and the sensation of alcohol is not very evident. Spices dominate (cinnamon, saffron) with great elegance.
- Tasting achieves a rare moment of hedonistic pleasure accompanied by a classy Cuban cigar, such as a Lusitania de Partagas…
- It is admitted by those in the know that a blind tasting between a very old rum and an old Armagnac is very difficult, bearing in mind the aromatic panoply influenced by the presence of developed spicy aromas.
- The bottom of the glass is still a unique sensation. The empty glass may remain for weeks in the open air, and the cooked prune and liquorice aromas can still be smelt.