Bas Armagnac Imports (BAI) launched its range in Australia two years ago by Peter Karr.

Having explored the Bas Armagnac region of France - specifically along the road linking Cazaubon and Eauze, he discovered a number of small hard working producers who age their respective Armagnacs.

The BAI range focuses on these small boutique producers and old vintages using the Baco grape variety.

BAI’s interest is in supplying Armagnac aficionados with unique and rare vintage Armagnacs. He sources his stock from four boutique Bas Armagnac producers across seven old vintages.

The initial stock sold successfully. A foot print has been established!

Now, a second shipment is arriving (25 cases), based on the success of the first shipment of 14 cases being sold out .

The vintages for this range are 1975 to 1989 from small producers who grow their own grapes, harvest them and age them in their own barrels or baroques. BAI also offers marketing samples and tastings to restaurants and bottle shops.

Armagnac tends to be produced by families rather than conglomerates. Most of the Armagnac sold in Australia originates from major “negociants” who also buy from small producers and blend various grapes from diffrrent producers during the maturation process. 

Peter's past ventures included launching and creating a thriving cheese importing business. Most of the cheeses were introduced through the celebrated House of Cheese. This was unique destination based in Bondi Junction launched in 1973 and quickly became a roaring success, supplying many Sydney's top restaurants.

Peter launched and managed the House of Cheese restaurant, and many times was the main chef in the kitchen for lunches & dinner services,

Peter also a member of the Wine & Food Society of NSW, holding positions of Cheese Master and Food Master during some of the years, working closely with the Wine Masters to match foods and wines.

Recently, assisted his daughter, Cassandra Karinsky, in her restaurant in Marrakech, Morocco.