The agulho, a Gascon stick
The safeguard of the Gers craft heritage rests on the shoulders of one man: Guy Lanartic. In the 90s, he discovered a stick eaten by worms in an attic. Intrigued by this wrought object, he carried out research and realized that he had stumbled upon a forgotten part of the Gascon identity. In 1996, he resurrected the tradition of the agulho in his workshop in Vic-Fezensac. This stick accompanied the shepherds in their transhumance and guarding their herds since the Middle Ages. The first mention of the agulho, also called makila in the Basque Country, appears in a manuscript of Aymery Picaud in 1134. This monk from Poitou is the author of the first Pilgrim's Guide and he will certainly have discovered the existence of theagulho on the road to Santiago de Compostela. Walking stick, it is also a defensive weapon. The ingenious shepherds concealed a 33 cm dagger in the stick that allowed them to repel wolf attacks. The pilgrim also appropriated it to defend himself from brigands. The Gascon stick is based on a triptych which mixes natural materials: a wooden cane, a horn pommel, ferrules, tips and rings in worked metal. Its very technical realization associates the know-how of six different trades, from forging to woodworking, from turning to engraving. If in the past the agulho was part of the Gascon paraphernalia in the same way as the beret or the sheep's jacket, today it is an honorary object offered to mark an important stage in life. It is necessary to count between 350 € and 850 € for the realization of a personalized agulho.
Tasty memories
Much less expensive are the gastronomic specialties to slip into your suitcase. If these are largely detailed in our "Gastronomy" section, there are some that deserve your attention and that will make a typical and delicious gift. Foie gras is of course the flagship product of the Gers. You must choose it whole and prefer the foie gras of the Gers goose stuffed with white corn, rarer, more expensive, but also finer than that of its cousin the duck. The Maison Ramajo in Dému has made it its specialty. The Floc de Gascogne, an aperitif wine still unknown, is similar to the Pineau des Charentes. It is a blend of white or red grape must and young armagnac. The recipe dates back to the 16th century, but it was only put on the market in 1976! You will find it at (almost) all armagnac producers. Even more confidential: the Pousse-Rapière. This liqueur made of armagnac and bitter orange is drunk with sparkling wine. The secret recipe was developed in the 1960s by René Lassus, the cellar master of Château Monluc. It is marketed only by the château and can also be found in the good wine shops of the Gers.
