{"id":39970,"date":"2021-06-18T16:33:55","date_gmt":"2021-06-18T20:33:55","guid":{"rendered":"https:\/\/gentologie.com\/?p=39970"},"modified":"2026-03-09T18:25:37","modified_gmt":"2026-03-09T22:25:37","slug":"remy-martin-cognac-pioneer","status":"publish","type":"post","link":"https:\/\/gentologie.com\/en\/fine-dining\/remy-martin-cognac-pioneer\/","title":{"rendered":"R\u00e9my Martin: Cognac Pioneer"},"content":{"rendered":"\n

When we talk about cognac, we think of a fine spirit that can be enjoyed in a cocktail or by the glass in its purest version while accompanying it, among other things, with a cigar at an evening with friends. Having had the chance to taste Louis XIII a few years ago, I wanted to know more about this world for the Gentologie Magazine Issue 7<\/a>. By talking to Tyler Fairfield, brand ambassador at R\u00e9my Martin, I learned a little more about cognac and their different products, including the one I mentioned above, which is, for many, the quintessence of cognacs.<\/strong><\/p>\n\n\n\n

The Birth of R\u00e9my Martin<\/h2>\n\n\n
\n
\"R\u00e9my
Photo: R\u00e9my Martin<\/figcaption><\/figure>\n<\/div>\n\n\n

Let us start with what is in the bottle. This majestic liquid is a type of brandy made exclusively in the Cognac region of France, an area with a controlled designation of origin (AOC). The base of this nectar, at R\u00e9my Martin, mainly consists of a grape renowned for its aromatic superiority, either Ugni Blanc or, if you prefer, Trebbiano, then come to Folle Blanche and Colombard as other varieties used.<\/p>\n\n\n\n

This mixture of vines is then pressed, and the must is put to ferment. We will obtain a wine low in alcohol, acidic and cloudy, not very pleasant to drink. It is, therefore, the double distillation in a copper still and ageing in oak barrels for a minimum of two years, which will transform it into cognac, whose production know-how is listed in the heritage inventory\u2014French intangible culture since 2020.<\/p>\n\n\n\n

As for R\u00e9my Martin, it was in 1724 that it all began. The young winegrower, barely 29 years old, founded the estate on the lands of the Charente. In this small French terroir, their emblematic cognac, Fine Champagne cognac, was born from a blend of products from two production regions, Grande and Petite Champagne. Note that a cognac must be composed of at least 50% Grande Champagne in order to be able to bear the appellation mentioned above. Mr. Fairfield explains that this territory\u2019s choice is because of the perfect combination of climate and terrain. Indeed, the latter being very porous with much chalk allows the vines to offer a sublime result.<\/p>\n\n\n\n

A single bottle of cognac can contain several hundred Eaux-de-vie, the latter coming from various winegrowers, distilled several years apart and aged in different barrels for varying periods. During a tasting evening of the famous Louis XIII, I also learned that the Cellar Master would never taste the final product he will create since more than a hundred years will pass between creating the product and the bottling of this exceptional nectar.<\/p>\n\n\n\n

1738: The tide turn<\/h2>\n\n\n
\n
\"Louis-XIII---The-Gentleman\"
Photo: R\u00e9my Martin<\/figcaption><\/figure>\n<\/div>\n\n\n

However, in 1738, the tide turned for the young company when King Louis XV granted R\u00e9my Martin the rare privilege of planting new vines to recognize his cognacs\u2019 excellence. Thus, it was in 1830 that the first Grande Champagne R\u00e9my Martin cognac was born. The French brand\u2019s evolution continued with Paul-\u00c9mile R\u00e9my Martin\u2019s arrival, who, in his efforts to market the House abroad, chose the Centaur as its emblem. Passionate about astronomy, he drew inspiration from his zodiac sign, Sagittarius, to create the company\u2019s first logo in 1870.<\/p>\n\n\n\n

The first Cellar Master, Andr\u00e9 Renaud, arrived at R\u00e9my Martin in 1910. A new partner of the company designed the first VSOP (Very Superior Old Pale) in 1927 by blending Petite and Grande Champagne vintages. Champagne and propelled R\u00e9my Martin to the highest peaks. A few years later, Andr\u00e9 Renaud\u2019s son-in-law, Andr\u00e9 H\u00e9riard Dubreuil, takes the company\u2019s reins and creates an innovative partnership with the winegrowers to guarantee the highest quality, today it is the Alliance Fine Champagne. The latter places his family at the center of the business, which to this day still has control of it. Women also have their place in R\u00e9my Martin\u2019s history, while Dominique H\u00e9riard Dubreuil, daughter of Andr\u00e9 (Editor\u2019s note the son-in-law), joined the company in 1988 then managed it from 1998 to 2013. During this year, her brother Fran\u00e7ois replaced her within the R\u00e9my Cointreau consortium, formed by the latter.<\/p>\n\n\n\n

The R\u00e9my Martin range<\/h2>\n\n\n\n

VSOP<\/h3>\n\n\n
\n
\"R\u00e9my
Photo: R\u00e9my Martin<\/figcaption><\/figure>\n<\/div>\n\n\n

The VSOP, discussed above, is the result of a selection of a dozen handpicked spirits. Mr. Fairfield specifies that the most valuable blends are chosen for the group\u2019s cognacs. He describes it as a refined and daring product bringing forth a harmony of powerful and, at the same time elegant aromas. Even if this is the entry-level at R\u00e9my Martin, the fact remains that the VSOP is complex with notes of vanilla and apricot on the nose. In the mouth, we note more the presence of stone fruits such as cherry, mango and, once again, apricot, which offer a smooth body that does not burn when tasting. You can recognize it by its green-black bottle adorned with a red label.<\/p>\n\n\n\n

1738 Accord Royal<\/h3>\n\n\n
\n
\"R\u00e9my
Photo: R\u00e9my Martin<\/figcaption><\/figure>\n<\/div>\n\n\n

The R\u00e9my Martin 1738 Accord Royal, for its part, is a thirst-quenching cognac rather than a tasting product for your evenings with friends, Mr. Fairfield told me. It is sweet and pleasant alcohol that will give pleasure to your guests during friendly meetings. \u201cIt is in a palace for lovers of American bourbons and whiskeys,\u201d says Mr. Fairfield. He adds that we are more in toffee and very ripe fruit on the nose. The liquid is aged in a barrel that has been roasted but very slowly in order to develop the taste of the caramel and spices mentioned earlier. \u201cIn the mouth, the same aromas open up the flavours. It is a blend developed by the Cellar Masters, according to their preferences and not because of a certain age,\u201d concludes Mr. Fairfield.<\/p>\n\n\n\n

X.O.<\/h3>\n\n\n
\n
\"Remy-Martin--bottle-XO\"
Photo: R\u00e9my Martin<\/figcaption><\/figure>\n<\/div>\n\n\n

Created in 1981, X. O., which Mr. Fairfield describes as opulent and generous, is a cognac made from over 400 Eaux-de-vie. Each of these is chosen on the nose. It is an art and a profession that demands to be incredibly dedicated to one\u2019s work. We find in this liquid, again according to the ambassador, a rich soul that invites celebration. Being among the best cognacs on the planet, we find in this liquid a presence in the mouth that stretches for hours. \u201cOn the nose, there are white flowers, which can also be found on the palate, and very ripe fruits make up the aroma. Added to this are notes of cinnamon, hazelnuts, cocoa, honey and even the pleasant little pinch of ginger which compliments either a chocolate dessert or a cigar\u201d, adds the R\u00e9my Martin professional. The latter confirms that this is the toasted barrel that gives the product its aroma and not the late harvest, like wine.<\/p>\n\n\n\n

LOUIS XIII<\/h3>\n\n\n
\n
\"Louis-XIII-Cognac-Package\"
Photo: Remy Martin<\/figcaption><\/figure>\n<\/div>\n\n\n

The Louis XIII. The quintessence. The quintessential elixir <\/span>of the cognac world. Produced for the first time in 1874, for R\u00e9my Martin\u2019s 150th birthday, the latter is undoubted of a superior level. Maybe like me, you knew this cognac in the movie Cocktail, with Tom Cruise, where it was the prize of a personal competition between two bartenders. The product itself is exceptional, and I was lucky enough to have tasted it, as I mentioned in the introduction, a few years ago during a private party at the SAQ. \u201cIt is time that is the soul of Louis XIII; it is history and a personal investment of the Cellar Masters who will not even taste the final product that they will refine\u201d, specifies the ambassador of Remy Martin.<\/p>\n\n\n\n

The bottle, in Baccarat crystal, along with other handpicked manufacturers in recent years, is a replica of a flask found during archaeological excavations at the site of the Battle of Jarnac in 1569 and is made by no less than 11 craftsmen. Therefore, this cognac is distilled twice on lees, which brings a more profound presence, and by the same fact, results in much smaller batches but of exceptional quality. Its content is made exclusively from premium white Ugni grapes. Mr. Fairfield describes the Louis XIII as art in motion. In thirds, traditional barrels made of oak of rare nature come from the Limousin forests of the southwest of France to have this perfect ageing. That silhouette allows the cracks and the different pieces to touch, thus allowing a constant exchange of air and developing incredible flavours that the precious nectar obtains its sweetness and finesse that we know.<\/p>\n\n\n\n

R\u00e9my Martin Future<\/h2>\n\n\n
\n
\"LOUIS-XIII---Bottle\"
Photo: R\u00e9my Martin<\/figcaption><\/figure>\n<\/div>\n\n\n

We can see that the global demand for cognac is constantly increasing, as shown by the 3.5% increase in volume in 2018, according to the National Interprofessional Bureau of Cognac. As a result, producers are looking for different solutions in order to be able to meet demand over the coming decades. Let us think of the exponential consumption in Asia. It will be necessary to make adjustments to adapt certain concepts and controls aimed at the protection of the product. Besides, we must not forget climate change, which is wreaking havoc in the world of spirits. In this regard, Mr. Fairfield told me that at R\u00e9my Martin, there is a solid societal awareness on this issue. Indeed, the company produced and recorded a single copy of a song with artist Pharell on a 33 RPM clay disc and vaulted it for 100 years. The latter is located at sea level, and if it fills up, the record will disappear and sign that we have also failed in the fight against climate change. It is interesting to see, through this project, that the company is interested in the different aspects directly influencing its industry.<\/p>\n\n\n\n

On the cover<\/strong><\/p>\n\n\n\n

LOUIS XIII has partnered with the Monnaie de Paris<\/a> and the Cristallerie Saint-Louis<\/a> to create a limited-edition of 2000 numbered decanters: \u201cTRIBUTE TO CITY OF LIGHTS \u2013 1900\u201d.  <\/span>50 million people and 83,000 exhibitors have descended onto the capital in 1900, for The World Fair celebrating technical, industrial, technological, architectural and artistitic prowesses of that will shape the century to come. More than One century later, LOUIS XIII pays tribute to this historical event with the limited edition TIME COLLECTION   <\/span>\u00ab TRIBUTE TO CITY OF LIGHTS \u2013 1900 \u00bb, a collaboration between three historic French Houses.<\/p>\n\n\n\n

Learn more about R\u00e9my Martin<\/strong><\/a><\/p>\n\n\n\n

Learn more about Louis XIII<\/a><\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

R\u00e9my Martin. Cognac Pioneer. 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