History and cocktail recipes

Remy MartinFounded in 1974, the history of the House of Rémy Martin is one of a family, the family of five generations of vintners and cognacs driven by the same ambition.

Creation of cognac is the work of the cellar master. By subtly blending eaux-de-vie like an alchemist, they create the Fine Champagne Cognacs of the House of Rémy Martin.

The current cellar master, Pierrette Trichet, blends and combines these eaux-de-vie to create these cognacs. Coming exclusively from Grande and Petite Champagne regions, these essences offer a palette of unique flavors and tastes.

Respecting the heritage of several hundred years, Pierrette Trichet reveals its unique aromatic intensity, as well as making sure it remains true to the Rémy Martin Fine Champagne Cognac style.

After a century, Pierrette Trichet is only the fourth person to take on this prestigious role in the House of Rémy Martin. She is also the first woman to ever reach this level of expertise.

Since 1724, Rémy Martin has been first and foremost a vigneron. For almost 300 years, they have been growing grapes and distilling wine into their precious eaux-de-vie.

Even today, Rémy Martin continues to respect their distilling traditions by remaining committed to classical methods. For example, using lees in small copper stills called alambics to produce a more intense spirit with better depth and intensity of flavour.

This adherence to tradition and quality has helped them maintain their consistency to keep their signature aromatic flavour. Eaux-de-vie are what give a cognac its distinctive, signature aromatic intensity and flavour. They can only be created after a long, delicate and traditional distillation process. The very aromatic heart of Fine Champagne Cognac.

Rémy Martin only uses grapes from the most respected growing regions – the Grande Champagne and Petite Champagne. These regions contain a unique type of chalk-flecked soil that reflects light and ripens the grapes to absolute perfection.

The eaux-de-vie that come exclusively from these crus, in the heart of the Cognac region, offer a palette of unique flavors and tastes. It is these very subtleties in taste that are not only recognized by the growers but protected by French law.

Why not try Rémy Martin in a cocktail? We did!

Recipes:

Monet Moment

  • 35ml Rémy Martin VSOP MCF
  • 25ml Byrrh
  • 10ml Sugar syrup
  • 3 drops Creole bitters
  • 1 dash Absinth

    Champs Elysees

  • 45ml Rémy Martin VSOP MCF
  • 20ml Green chartreuse
  • 20ml Lemon juice
  • 15ml Sugar syrup
  • 1 dash Angostura

    Le Vieux Carré

  • 20ml Remy Martin VSOP MCF
  • 20ml Rye whisky
  • 20ml Sweet vermouth
  • 10ml Benedictine
  • 1 dash Angostura bitters
  • 1 dash Peychauds
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