Cognac-Remy Martin


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Cognac is a kind of liquor, a soul produced using organic product. On
account of cognac, the organic product is only grapes developed in the Cognac
area of France, which are known for their fragrant predominance.

The utilization of the name cognac is secured under French law. It is
AOC, Appellation d’Origine Contrôlée, and there are three principle
prerequisites to fulfil: First, it must be produced using particular grape
assortments, for example, Ugni Blanc. Second, it must be twice refined in
copper pot stills. What’s more, third, it must be matured in oak barrels for no
less than two years.

On account of these necessities, cognac catches the first sweet-smelling
and fruity fragrances of grapes to make a thick and rich soul of the most
noteworthy quality.

As AOC, the Cognac area is isolated into six developing areas, called
crus. At Rémy Martin, our eaux-de-compete (the distillate of the still wines)
come solely from the Premier Cru, Grande Champagne, and from the Petite
Champagne cru, terroirs that yield eaux-de-strive with excellent maturing
potential. Just if a cognac is made solely from eaux-de-strive from the Grande
and Petite Champagne, of which at any rate half originate from the Grande
Champagne, 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 with
its dregs (stores of yeast) to catch the majority of its rich, fruity, and
complex fragrances. The refining is rehashed a moment time to hold just the
most fundamental and uncommon flavors. Through a cautious choice of just the
best eaux-de-strive and a protracted maturing process, Rémy Martin can deliver
incredibly sweet-smelling and extraordinary cognacs.

A solitary container of cognac may contain several diverse
eaux-de-strive, gathered, refined, and matured in barrels over various
timeframes. It requires the extraordinary skill of the Cellar Master to mix
this immense palette into Rémy Martin cognacs with their unparalleled mark
style: amicable, rich, and long on the sense of taste



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

In 1738, King Louis XV (Picture 1) 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 (picture 2) 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(Picture 6) 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(picture 3)
becomes the first Cellar Master of the house, and later its chairman.

In 1927, Launches Rémy Martin Fine
Champagne Cognac VSOP (Very Superior Old Pale) 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(Very superior old pale) 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 (picture 5) 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

 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 main thing to consider is the sort of Cognac you’re
drinking. 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 sweeter
tasting Cognac that may be appropriate to going with a treat? Or on the other
hand 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 involvement
completely. That incorporates the taste, shading, mark, bundling, bequest and
refinery, history of the organization and the family – in light of the fact
that it takes a blend of these things to make a decent Cognac. In case you’re
not mark cognizant, at that point our recommendation is attempt to discover a
Cognac from a littler, lesser known bequest. On the off chance that the brand
name’s essential to you, at that point it’s reasonable that you’ll be taking a
gander at a Cognac from one of the ‘Enormous 4’ (Hennessy, Martell, Remy
Martin, or Courvoisier), or if nothing else one from the 10 biggest Cognac
houses(picture 6).


Cognac Glass – how to serve


When all is said in done, there are three distinct sorts of Cognac
glasses (in spite of the fact that the third is extremely only an advanced
interpretation of the second). These are the tulip glass, the inflatable glass,
and the wobble snifter(picture7). Furthermore, normally, you can likewise
utilize mixed drink glasses or a tumbler for blended beverages.


Environment: when do you drink cognac


How about we
take a gander at three extraordinary (rather worn out) methods for drinking


The trendy path: In a bar, or a dance club. Here the decision may well be
a 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 it


The customary way: This may well be viewed as a little antiquated now, as
Cognac 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 settling
back 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’re
pleased that Cognac has entered the 21st century and is appreciated by all way
of various individuals in various ways, they’ll generally be a piece of us (and
we think many individuals) that grasps convention. All things considered, a
great Cognac is to be relished – and what preferable approach to do that over
in the way that has been delighted in finished the hundreds of years.


The scholarly way: Different Single Cru and Single Vineyard Vintage
Cognacs, created with no sugar included and tasted from tulip glasses. Maybe a
gathering knowledge – which can be a tasting session – focusing on the diverse
fragrances and notes of the Cognac. This could even be joined by a little


Obviously there are some valuable Cognacs. These do, normally, charge a
cost. Be that as it may, with a little thinking ahead, it’s as yet conceivable
to discover these with a sticker price that doesn’t cost the earth.



There are many contrasting suppositions about the ideal temperature of a
Cognac. 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 their
eaux-de-strive close by temperature. This is on the grounds that when you grasp
the glass, permitting your body warmth to tenderly warm the glass, the soul
releases 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 drinking
chilled, for example, ABK6 Ice (picture 8) or De Luze’s A (picture 9) mix. In
fact, we had an extraordinary gathering with Jacques Petit (from André Petit
Cognac) who pulled a Napoleon XO from the cooler. Read that story here.


What is the ‘right’ temperature for drinking Cognac is a continuous
adventure and very nearly a philsophy in itself. What everything comes down to
is your very own inclinations. There’s no set in stone approach to make the
most of your eaux-de-strive. Actually, contingent upon the conditions you end
up in, you may appreciate savoring it a large number of various ways. Think
about the inquiry, is it alright to add water to Cognac? The appropriate
response is, if that is the manner by which you appreciate drinking it, at that
point obviously it’s alright.


to Drink – the tasting

Presently, ‘how to taste Cognac’ is another inquiry and another point
totally. 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 persistent
flavor (or wrap up). This is then contrasted with different mixes and Cognacs.
Furthermore, you’ll presumably additionally need to consider how the greater
part of that relates to the cost of a Cognac?


Remy Martin
is a prestigious cognac brand and it has been making the highest quality cognac
since 1724. Remy Martin In 1738, King Louis XV (Picture 1) of France stipends
Rémy Martin the uncommon appropriate to plant new vines in acknowledgment of
the brilliance of his cognacs. The first Rémy Martin Grande Champagne cognac is
created in 1830. In 1870, to go with the house’s improvement abroad, he choose
the Centaur for the logo of the Remy Martin. Because Paul Emile Remy Martin his
star sign is Sagittarius. In 1910, goes into partnership with Paul-Emile Remy
Martin II. In 1924, Andre Renaud is the first Cellar Master of the house, and
later its chairman. In 1947, André Giraud accelerates the use of modern technology in the cellars,
creates the development center and the first cooperage. In 1972, the now iconic
black frosted VSOP(Very superior old plate) bottle is devised. In2003-2014, The
first women to be appointed Cellar Master to major cognac house.In2014-Today,
Born and bred in Cognac and a lover of the terroir.


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