IntroductionCognac is a kind of liquor, a soul produced using organic product. Onaccount of cognac, the organic product is only grapes developed in the Cognacarea of France, which are known for their fragrant predominance. The utilization of the name cognac is secured under French law. It isAOC, Appellation d’Origine Contrôlée, and there are three principleprerequisites to fulfil: First, it must be produced using particular grapeassortments, for example, Ugni Blanc. Second, it must be twice refined incopper pot stills. What’s more, third, it must be matured in oak barrels for noless than two years.On account of these necessities, cognac catches the first sweet-smellingand fruity fragrances of grapes to make a thick and rich soul of the mostnoteworthy quality.
As AOC, the Cognac area is isolated into six developing areas, calledcrus. At Rémy Martin, our eaux-de-compete (the distillate of the still wines)come solely from the Premier Cru, Grande Champagne, and from the PetiteChampagne cru, terroirs that yield eaux-de-strive with excellent maturingpotential. Just if a cognac is made solely from eaux-de-strive from the Grandeand Petite Champagne, of which at any rate half originate from the GrandeChampagne, would it be able to be known as a Fine Champagne cognac.Our refining techniques stay conventional right up ’til the present time.We work just with little copper stills, where the still wine is refined withits dregs (stores of yeast) to catch the majority of its rich, fruity, andcomplex fragrances. The refining is rehashed a moment time to hold just themost fundamental and uncommon flavors. Through a cautious choice of just thebest eaux-de-strive and a protracted maturing process, Rémy Martin can deliverincredibly sweet-smelling and extraordinary cognacs.A solitary container of cognac may contain several diverseeaux-de-strive, gathered, refined, and matured in barrels over varioustimeframes.
It requires the extraordinary skill of the Cellar Master to mixthis immense palette into Rémy Martin cognacs with their unparalleled markstyle: amicable, rich, and long on the sense of taste HistoryIn 1742, Rémy Martin, a youngwinegrower in Cognac, begins selling cognac under his own name.In 1738, King Louis XV (Picture 1) ofFrance grants Rémy Martin the rare right to plant new vines in recognition ofthe excellence of his cognacs.In 1830, The first Rémy Martin GrandeChampagne cognac is created. Paul-Emile Rémy Martin (picture 2) took the houseand its cognacs beyond Europe into the United States, Asia, and the Pacific.In 1870, To accompany the house’sdevelopment abroad, he chooses the Centaur(Picture 6) as the emblem of thehouse, creating a logo for the first time. An avid astronomer, it was also hisstar sign, Sagittarius.
In 1910, Goes into partnership withPaul-Émile Rémy Martin II and starts to develop the house’s full potential.In 1924, André Renaud(picture 3)becomes the first Cellar Master of the house, and later its chairman.In 1927, Launches Rémy Martin FineChampagne Cognac VSOP (Very Superior Old Pale) by blending Petite Champagne andGrande Champagne crus. It’s an immediate success based on its differentiatingpoint: superior quality.In 1938, Fine Champagne cognac islegally recognized for its superior quality.In 1947, André Renaud decides thehouse will exclusively produce cognac made from Petite Champagne and GrandeChampagne crus.
Trained by André Renaud himself,André Giraud accelerates the use of modern technology in the cellars, createsthe development center and the first cooperage at Merpins – all three very muchat the heart of Rémy Martin today.In 1965, As son-in-law to AndréRenaud, André Hériard Dubreuil takes the reins as president and launches avisionary partnership with winegrowers, today known as the Alliance FineChampagne, to guarantee the highest quality.In 1972, The now iconic black frostedVSOP(Very superior old pale) bottle is devised.In 1981, Due to unprecedented demand,Rémy Martin XO, the epitome of opulence and sophistication, is created. GeorgesClot introduces modern digital techniques for managing the cellar stocks.In 1997, 1738 Accord Royal iscreated, in tribute to the royal privilege once bestowed upon Rémy Martin byLouis XV of France. In2003-2014, The first woman to beappointed Cellar Master to a major cognac house. She creates Centaure andCentaure de Diamant, and imparts the secrets of the Rémy Martin legacy onBaptiste Loiseau, just as Georges Clot has passed them on to her.
In 2014-Today, Born and bred inCognac and a lover of the terroir but also of travelling to new lands, BaptisteLoiseau (picture 5) is the cellar master for the next generation, ready to takeRémy Martin into a bright future. Characteristics55% 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 ofsummer fruits, especially ripe apricots and peaches. Floral notes: Theimpertinence of wild flowers, particularly violets. The Texture: Silky. TheFinish: A perfectly balanced blend of ripeness. Producer Remy Martin Country France Region Cognac Style Cognac Size 750ml Production MethodsDistillation is the concentration ofthe grapes’ complex aromas, and the resulting spirits are called eaux-de-vie —”waters of life”. In order to achieve the rich, opulent, and harmoniouseaux-de-vies with exceptional aging potential that are required to make RémyMartin cognac, we work closely with the winegrowers and insist on traditionaldistillation methods, as long and complex as they may be. Distillation takesplace after harvest, approximately from November to March.
We distill the wineswith their lees—the residual yeast—in small copper stills to produce an intensespirit with more depth and aromatic intensity than modern large-scale methodswould yield. This approach also helps maintain consistency in flavor. Eachbatch is distilled twice over, a process that takes approximately 24 hours.Lengthy but essential, we have used double distillation since our founding in1724.
During each distillation, the first and last results are discarded inorder 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 resultsare discarded in order to capture only the most aromatic and most balancedheart. At Rémy Martin, we remain committed to thesetime-consuming and demanding distillation methods because they are the only wayto produce the elegant eaux-de-vie that will guarantee the Rémy Martinsignature style, and that have the potential to age in our cellars for years oreven decades.
Serving Technique1. Straightor mixed, and the choice of Cognac Okay, so the main thing to consider is the sort of Cognac you’redrinking. It a more youthful VS, a VSOP (Very Superior Old Plate) or an old mix–, for example, a XO (Extra Old) – or even a vintage Cognac? Is it a sweetertasting Cognac that may be appropriate to going with a treat? Or on the otherhand has the mix been particularly delivered to be a segment of a mixed drink,or maybe an aperitif? From our perspective, the best Cognac is the one you involvementcompletely. That incorporates the taste, shading, mark, bundling, bequest andrefinery, history of the organization and the family – in light of the factthat it takes a blend of these things to make a decent Cognac. In case you’renot mark cognizant, at that point our recommendation is attempt to discover aCognac from a littler, lesser known bequest.
On the off chance that the brandname’s essential to you, at that point it’s reasonable that you’ll be taking agander at a Cognac from one of the ‘Enormous 4’ (Hennessy, Martell, RemyMartin, or Courvoisier), or if nothing else one from the 10 biggest Cognachouses(picture 6). 2. TheCognac Glass – how to serve When all is said in done, there are three distinct sorts of Cognacglasses (in spite of the fact that the third is extremely only an advancedinterpretation of the second). These are the tulip glass, the inflatable glass,and the wobble snifter(picture7). Furthermore, normally, you can likewiseutilize mixed drink glasses or a tumbler for blended beverages.
3. TheEnvironment: when do you drink cognac How about wetake a gander at three extraordinary (rather worn out) methods for drinkingCognac: The trendy path: In a bar, or a dance club. Here the decision may well bea VS or VSOP (Very Superior Old Plate) in a mixed drink, maybe a VSOP on ice(on the stones) or, on the off chance that you lean toward, simply drink itperfect. The customary way: This may well be viewed as a little antiquated now, asCognac has done much to shake off its dusty picture of old. Be that as it may,there’s brief comment said in regards to the sheer debauchery that is settlingback with a decent XO Cognac »”>XO Cognac in an inflatable snifter,before the chimney, pooch and chasing rifle not far away – after supper(approve, so perhaps not the chasing rifle – we wax expressive).
So while we’repleased that Cognac has entered the 21st century and is appreciated by all wayof various individuals in various ways, they’ll generally be a piece of us (andwe think many individuals) that grasps convention. All things considered, agreat Cognac is to be relished – and what preferable approach to do that overin the way that has been delighted in finished the hundreds of years. The scholarly way: Different Single Cru and Single Vineyard VintageCognacs, created with no sugar included and tasted from tulip glasses. Maybe agathering knowledge – which can be a tasting session – focusing on the diversefragrances and notes of the Cognac.
This could even be joined by a littlesweet. Obviously there are some valuable Cognacs. These do, normally, charge acost. Be that as it may, with a little thinking ahead, it’s as yet conceivableto discover these with a sticker price that doesn’t cost the earth. 4. TheTemperatureThere are many contrasting suppositions about the ideal temperature of aCognac. For example, would it be a good idea for you to taste it with ice,maybe straight from the cooler, at room temperature or hand warmed? It used to be genuine that most Cognac consumers favored theireaux-de-strive close by temperature.
This is on the grounds that when you graspthe glass, permitting your body warmth to tenderly warm the glass, the soulreleases very fragile notes that you wouldn’t see at ordinary room temperature. Yet, things change, and the delight that is Cognac keeps on advancing.For instance, some more youthful Cognacs are particularly made for drinkingchilled, for example, ABK6 Ice (picture 8) or De Luze’s A (picture 9) mix.
Infact, we had an extraordinary gathering with Jacques Petit (from André PetitCognac) who pulled a Napoleon XO from the cooler. Read that story here. What is the ‘right’ temperature for drinking Cognac is a continuousadventure and very nearly a philsophy in itself. What everything comes down tois your very own inclinations.
There’s no set in stone approach to make themost of your eaux-de-strive. Actually, contingent upon the conditions you endup in, you may appreciate savoring it a large number of various ways. Thinkabout the inquiry, is it alright to add water to Cognac? The appropriateresponse is, if that is the manner by which you appreciate drinking it, at thatpoint obviously it’s alright. 5. Howto Drink – the tastingPresently, ‘how to taste Cognac’ is another inquiry and another pointtotally. More or less, the tasting of a Cognac is a mix of the accompanying:the shading, the nose, the sense of taste (in the mouth) and the persistentflavor (or wrap up).
This is then contrasted with different mixes and Cognacs.Furthermore, you’ll presumably additionally need to consider how the greaterpart of that relates to the cost of a Cognac?ConclusionRemy Martin is a prestigious cognac brand and it has been making thehighest quality cognac since 1724. Remy Martin In 1738, King Louis XV (Picture1) of France stipends Rémy Martin the uncommon appropriate to plant new vinesin acknowledgment of the brilliance of his cognacs.
The first Rémy Martin GrandeChampagne cognac is created in 1830. In 1870, to go with the house’simprovement abroad, he choose the Centaur for the logo of the Remy Martin. BecausePaul Emile Remy Martin his star sign is Sagittarius. In 1910, goes intopartnership with Paul-Emile Remy Martin II. In 1924, Andre Renaud is the firstCellar Master of the house, and later its chairman.
In 1947, André Giraud accelerates the use ofmodern technology in the cellars, creates the development center and the firstcooperage. In 1972, the now iconic black frosted VSOP(Very superior old plate)bottle is devised. In2003-2014, The first women to be appointed Cellar Masterto major cognac house.
In2014-Today, Born and bred in Cognac and a lover of the terroir.
