EXCELLENCE IS OUR HISTORY

From corn to the vine
from the vine to corn

In 1932, Maurice Lesgourgues launched his corn collection business in the village of Peyrehorade. His son Jean-Jacques developed the family seed business, then in 1974 revived the jewel of Armagnac, the unmissable Château de Laubade.
In 1932, Maurice Lesgourgues launched his corn collection business in the village of Peyrehorade. His son Jean-Jacques developed the family seed business, then in 1974 revived the jewel of Armagnac, the unmissable Château de Laubade.

Le Premier-Né

89 points

"The palate is light but not thin, with lovely baking spices, café au lait, black pepper, and semi-sweet chocolate. Coffee intensifies on the finish, as does the peppery spice."

Julia Higgins - Whisky Advocate

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Première Flamme

92 points

"On the nose, there’s baked apples, white grape juice, and cherry cola, with a whisper of dark rye bread. The finish is long, with fruit tart and chocolate-covered espresso beans."

Shane English - Whisky Advocate

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SOME QUESTIONS

What is a single grain whisky? add

Whisky can be made from many different grains: malted barley, corn, wheat, rye, etc. Furthermore, it can come from a single distillery or be the result of a blend of whiskies from several distilleries.
A Single Grain whisky, or grain whisky in French, is a whisky obtained from several cereals including a minimum of malted barley (by germination of the latter, in order to convert the starch into fermentable sugar under the action of enzymes) or corn, wheat, rye, etc.
Generally, grain whiskies are distilled continuously in a column.

Where does the name MilHὸc come from? add

MiLHὸc means Corn in Gascon, a language long used in the southwest of France. Pronounced “MI-YOC,” it has the same root as Mil or Millet. Corn is the main cereal in Gascony because it is particularly suited to sandy soils and the temperate oceanic climate.

Where are the MilHὸc whiskies produced? add

All our whiskies are produced on the Laubade family estate, which is located in Sorbets in the Gers, in the heart of the great Bas Armagnac terroir, in a triangle formed by Toulouse to the East, Bordeaux to the Northwest and the city of Pau to the South.
The maturation of MilHὸc whiskies takes place in the historic 19th century cellars, a place steeped in history and know-how.
With a temperate climate and a rather dry atmosphere, these cellars offer ideal conditions for harmonious aging, allowing MilHὸc to develop all its complexity.

Are our whiskies eco-responsible? add

Yes, our whiskies are eco-responsible and are produced with the philosophy of limiting our carbon footprint.
The integration of our own corn culture contributes to the good health of our soils through crop rotation, through the diversity of crops (corn, vines, wood), through the non-irrigation of the soils...
Single and continuous column distillation is the most virtuous process in the world! It is very energy-efficient and uses very little water.
Energy savings (natural gas) are estimated at 50% compared to double distillation. The roof of our agricultural building is equipped with 1000m² of photovoltaic panels.
These cover 70% of our electricity needs and reinject green energy into the circuit. Recycling our barrels, which have aged our Armagnacs, contributes to this eco-responsible philosophy.
The barrels extend their lifespan, limit our need for exogenous barrels and are not transported, therefore have a lower carbon footprint. 100% of the bottles and giftboxes come from France, Spain, and Italy.
The labels and back labels are printed on 100% recycled paper. Finally, our giftboxes are simple and without excess material.

How would you describe the style and taste of MilHὸc whiskies? add

MilHὸc whiskies are captivating for their ability to combine the textured softness of corn with the elegance and finesse of malted barley. They are not peaty, so they offer notes of toast, citrus, vanilla, tonka, cocoa and sweet spices.
On the palate, despite a bottling level well above 40% alc, our whiskies are rich and round, always balanced and fine. Their finishes are as rich as they are long, delicious and salivating, without any aggressiveness.