Cognac is a
type of brandy, a spirit made from fruit. In the case of cognac, the fruit is
exclusively grapes grown in the Cognac region of France, which are known for
their aromatic superiority.


The use of
the name cognac is protected under French law. It is AOC, Appellation d’Origine
Contrôlée, and there are three main requirements to satisfy: First, it must be
made from specific grape varieties, such as Ugni Blanc. Second, it must be
twice distilled in copper pot stills. And third, it must be aged in oak barrels
for at least two years.

Thanks to
these requirements, cognac captures the original aromatic and fruity aromas of
grapes to create a dense and rich spirit of the highest quality.


As AOC, the
Cognac region is divided into six growing regions, called crus. At Rémy Martin,
our eaux-de-vie (the distillate of the still wines) come exclusively from the
Premier Cru, Grande Champagne, and from the Petite Champagne cru, terroirs that
yield eaux-de-vie with exceptional aging potential. Only if a cognac is made
exclusively from eaux-de-vie from the Grande and Petite Champagne, of which at
least half come from the Grande Champagne, can it be called a Fine Champagne

distillation methods remain traditional to this day. We work only with small
copper stills, where the still wine is distilled with its lees (deposits of
yeast) to capture all of its rich, fruity, and complex aromas. The distillation
is repeated a second time to retain only the most essential and exceptional
flavors. Through a careful selection of only the best eaux-de-vie and a lengthy
aging process, Rémy Martin is able to produce exceptionally aromatic and
intense cognacs.


A single
bottle of cognac may contain hundreds of different eaux-de-vie, harvested,
distilled, and aged in barrels over different periods of time. It requires the
unique expertise of the Cellar Master to blend this vast palette into Rémy
Martin cognacs with their unparalleled signature style: harmonious, rich, and
long on the palate.



In 1742, Rémy Martin, a young winegrower in Cognac, begins
selling cognac under his own name.

In 1738, King Louis XV of France grants Rémy Martin the rare
right to plant new vines in recognition of the excellence of his cognacs.

In 1830, The first Rémy Martin Grande Champagne cognac is
created. Paul-Emile Rémy Martin took the house and its cognacs beyond Europe
into the United States, Asia, and the Pacific.

In 1870, To accompany the house’s development abroad, he
chooses the Centaur as the emblem of the house, creating a logo for the first
time. An avid astronomer, it was also his star sign, Sagittarius.

In 1910, Goes into partnership with Paul-Émile Rémy Martin II
and starts to develop the house’s full potential.

In 1924, André Renaud becomes the first Cellar Master of the
house, and later its chairman.

In 1927, Launches Rémy Martin Fine Champagne Cognac VSOP by
blending Petite Champagne and Grande Champagne crus. It’s an immediate success
based on its differentiating point: superior quality.

In 1938, Fine Champagne cognac is legally recognized for its
superior quality.

In 1947, André Renaud decides the house will exclusively
produce cognac made from Petite Champagne and Grande Champagne crus. Trained by André Renaud himself,
André Giraud accelerates the use of modern technology in the cellars, creates
the development center and the first cooperage at Merpins – all three very much
at the heart of Rémy Martin today.

In 1965, As son-in-law to André Renaud, André Hériard
Dubreuil takes the reins as president and launches a visionary partnership with
winegrowers, today known as the Alliance Fine Champagne, to guarantee the
highest quality.

In 1972, The now iconic black frosted VSOP bottle is devised.

In 1981, Due to unprecedented demand, Rémy Martin XO, the
epitome of opulence and sophistication, is created. Georges Clot introduces
modern digital techniques for managing the cellar stocks.

In 1997, 1738 Accord Royal is created, in tribute to the
royal privilege once bestowed upon Rémy Martin by Louis XV of France.

In2003-2014, The first woman to be appointed
Cellar Master to a major cognac house. She creates Centaure and Centaure de
Diamant, and imparts the secrets of the Rémy Martin legacy on Baptiste Loiseau,
just as Georges Clot has passed them on to her.

In 2014-Today, Born and bred in Cognac and a lover of the
terroir but also of travelling to new lands, Baptiste Loiseau is the cellar
master for the next generation, ready to take Rémy Martin into a bright future.






55% Grande
Champagne, 45% Petite Champagne The Colour: Vibrant gold. The Aromas and
Flavours: Fine Champagne Cognac. Oak notes: Predominantly vanilla, with a hint
of liquorice. Fruity notes: The roundness of summer fruits, especially ripe
apricots and peaches. Floral notes: The impertinence of wild flowers,
particularly violets. The Texture: Silky. The Finish: A perfectly balanced
blend of ripeness.































Production Methods

Distillation is the concentration of the grapes’ complex
aromas, and the resulting spirits are called eaux-de-vie — “waters of life”. In
order to achieve the rich, opulent, and harmonious eaux-de-vies with
exceptional aging potential that are required to make Rémy Martin cognac, we
work closely with the winegrowers and insist on traditional distillation methods,
as long and complex as they may be. Distillation takes place after harvest,
approximately from November to March. We distill the wines with their lees—the
residual yeast—in small copper stills to produce an intense spirit with more
depth and aromatic intensity than modern large-scale methods would yield. This
approach also helps maintain consistency in flavor. Each batch is distilled
twice over, a process that takes approximately 24 hours. Lengthy but essential,
we have used double distillation since our founding in 1724. During each
distillation, the first and last results are discarded in order to capture only
the clearest, most aromatic, and most balanced heart. Twelve kilos of grapes
are required to produce a single liter of eau-de-vie, which has an alcohol
component of around 70 percent. The first and last results are discarded in order to capture
only the most aromatic and most balanced heart. At Rémy Martin, we remain committed to these
time-consuming and demanding distillation methods because they are the only way
to produce the elegant eaux-de-vie that will guarantee the Rémy Martin
signature style, and that have the potential to age in our cellars for years or
even decades.












Serving Technique

or mixed, and the choice of Cognac


Okay, so the first thing to think about is the kind of Cognac you’re
drinking.  It it a younger VS, a VSOP or
an old blend – such as an XO – or even a vintage Cognac? Is it a sweeter
tasting Cognac that might be well suited to accompanying a dessert?  Or has the blend been specifically produced
to be a component of a cocktail, or perhaps an aperitif? From our point of
view, the best Cognac is the one you experience in its entirety. That includes
the taste, colour, brand, packaging, estate and distillery, history of the
company and the family – because it takes a combination of all of these things
to make a good Cognac. If
you’re not brand conscious, then our advice would be to try to find a Cognac
from a smaller, lesser known estate.  If
the brand name’s important to you, then it’s likely that you’ll be looking at a
Cognac from one of the ‘Big 4’ (Hennessy, Martell, Remy Martin, or
Courvoisier), or at least one from the 10 largest Cognac houses.


Cognac Glass – how to serve


In general, there are three different types of Cognac glasses (although
the third is really just a modern take on the second).  These are the tulip glass, the balloon glass,
and the wobble snifter.  And naturally,
you can also use cocktail glasses or a tumbler for mixed drinks.


Environment: when do you drink cognac


Let’s look at three different (rather clichéd) ways of drinking Cognac:


The fashionable way: In a bar, or a night club.  Here the choice might well be a VS or VSOP in
a cocktail, perhaps a VSOP on ice (on the rocks) or, if you prefer, just drink
it neat.


The traditional way: This might well be considered a little old-fashioned
now, as Cognac has done much to shake off its dusty image of old. However,
there’s something to be said about the sheer decadence that is settling back
with a good XO Cognac »”>XO Cognac in a balloon snifter, in front of the
fire place, dog and hunting rifle not far away – after dinner (okay, so maybe
not the hunting rifle – we wax lyrical). 
So whilst we’re delighted that Cognac has entered the 21st century and
is enjoyed by all manner of different people in different ways, they’ll always
be a part of us (and we think many people) that embraces tradition.  After all, a good Cognac is to be savored –
and what better way to do that than in the manner that’s been enjoyed over the


The intellectual way: Different Single Cru and Single Vineyard Vintage
Cognacs, produced with no sugar added and tasted from tulip glasses.  Perhaps a group experience – which can be a
tasting session – concentrating on the different aromas and notes of the
Cognac. This could even be accompanied by a little dessert.


Of course there are some very precious Cognacs.   These do, naturally, command a price.  However, with a little forethought, it’s
still possible to find these with a price tag that doesn’t cost the earth.



There are many differing opinions about the optimum temperature of a
Cognac.  For instance, should you sip it
with ice, perhaps straight from the freezer, at room temperature or hand warmed?


It used to be true that most Cognac drinkers preferred their eaux-de-vie
at hand temperature.  This is because
when you hold the glass in your hand, allowing your body heat to gently warm
the glass, the spirit does release highly delicate notes that you wouldn’t
notice at normal room temperature.


But things change, and the joy that is Cognac continues to evolve.  For example, some younger Cognacs are
specifically created for drinking chilled, such as ABK6 Ice or De Luze’s A
blend.  Indeed, we had a great meeting
with Jacques Petit (from André Petit Cognac) who pulled a Napoleon XO from the
freezer.  Read that story here.


What is the ‘right’ temperature for drinking Cognac is an ongoing saga
and almost a philsophy in itself. What it all boils down to is your own
personal preferences. There’s no right or wrong way to enjoy your
eaux-de-vie.  In fact, depending on the
circumstances you find yourself in, you might enjoy drinking it in a multitude
of different ways.  Consider the
question, is it okay to add water to Cognac? 
The answer is, if that’s how you enjoy drinking it, then of course it’s


to Drink – the tasting


Now, ‘how to taste Cognac’ is another question and another topic
entirely.  In a nutshell, the tasting of
a Cognac is a combination of the following: the color, the nose, the palate (in
the mouth) and the after taste (or finish). This is then compared to other
blends and Cognacs. And you’ll probably also want to consider how all of that
corresponds to the price of a Cognac?







Remy Martin is a prestigious cognac brand and it has been making the
highest quality cognac since 1724. It is in this small piece of French terroir
that our signature blend of Grande and Petite Champagne crus was born, together
forming Cognac Fine Champagne. Its distinctive black frosted bottle is very
elegant. Remy Martin uses traditional distillation on the lees (retaining
grapes) in small copper stills. The total of serving technique have 5
techniques. Following the technique can taste the Remy Martin more delicious. 


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