Armourers’ Hall in the City of London was the appropriate setting for the ‘Captain of the Company’, Aymeri de Montesquiou d’Artagnan to appointed Martin Riley of the Worshipful Company of Distillers as ‘Captain Lieutenant of the British Squadron’.

Riley is a well known figure in the global drinks industry, having worked for Allied Domeq, Irish Distillers and Pernod Ricard

Several new members of the company were inducted during the reception. Most of whom were proposed by the BNIA (Bureau National Interprofessionnel de l’Armagnac), for their commitment and support of Armagnac.

They included James Braxton, head bartender at The Waterside Inn, and Jack Rackham from Armagnac importer Emporia Brands.

On arrival guest were given a cocktail ‘Milady de Winter’, especially created for the occasion by Musketeer Agostino Perrone, master mixologist from the Connaught Bar, which was a blend of Blanche Armagnac with freshly squeezed lime juice, his own bee pollen and orange blossom syrup, Galliano Aperitivo and soda water.

The BNIA that works for the promotion of Armagnac around the world, commissioned Agostino who was inducted into the Company as its guest last year in Condom, along with Drinks International editor, Christian Davis, and Riley.

Well known spirits writer Neil Ridley said: “Armagnac has a rustic charm that I honestly believe no other spirit can compete with: from the mobile distillers, towing their wood fired stills from property to property, to the complex differences of each grape variety and region and the incredible conviviality of the people who make it, it genuinely is the true embodiment of a craft spirit.”

About 70 Musketeers from around the world attended the event at the Armourers and Brasiers’ Company’s livery hall with its Gothic barrel-vaulted ceiling with hanging brass candelabra where centuries old armour bedeck the walls.

As one of only two livery halls where guests dine by real candlelight, the scene was magnificent with eight round tables, each named with famous characters from Dumas including the four musketeers themselves.

The dinner, created by Mark Grove, master of the Worshipful Company of Cooks and head chef Jean Deillon, had a very definite southwest France and Armagnac theme and it was served with white Côtes de Gascogne wines from Domaine du Tariquet and red from Domaine du Chiroulet.