The second producer (this one the mega huge brand with a vast global reach alluded to in my last Spirit of Place post) that I visited during my tour of Cognac was Remy Martin.
Synonymous with quality and luxury, the ethos behind this highly regarded player in the international spirits industry really aren’t all that different in essence to those of the small-scale father and son operation of Les Freres Moine. Both make superior Cognacs to exacting standards using traditional methods. I reckon the main difference between the two houses is time. Remy Martin has been doing what it does best since 1724, compared to only three decades for Frere Moine.
Of course over the centuries, Remy Martin has been able to hone its craft, its image and its processes to become one of the biggest producers of Cognac. Indeed, out of the 200 some odd Cognac producers, the vast majority (and 90% of the US market) is made by only four houses: Courvoisier, Hennessy, Martell and Remy Martin.
But this is a tale of quality as much as it is about quantity. All Remy Martin Cognacs have the Cognac Fine Champagne appellation. No this doesn’t mean that the spirits are made from or with Champagne, but that they’re made exclusively from a blend of eaux-de-vie of grapes from parts of the Cognac region called Grande Champagne and Petit Champagne. Due to the especially chalky soils of these two areas, the grapes grown there tend to age better and result in a more intensely aromatic drink.
Before my trip, Remy Martin XO was already among my go-to sips when it came to selecting something amber from a bar lined with ‘the standards.’ Futher, the minuscule taste I once had of the house’s legendary super premium Louis XIII was possibly the most complex, long lasting and exquisite drink I’ve ever had.
So getting to gawk around the place where ‘the magic happens’ was a big deal for me. Despite it feeling like a privilege, such a snoop is something offered to the public. Located in the heart of Cognac town centre, Remy Martin runs regular tours and tastings of their facilities. When you go ask if you can see the bottle with the “for medical use” label (which they wouldn’t let me photograph) that was used to get the spirit into Prohibition era America.
Find out more at remymartin.com and stay tuned for more Cognac: Spirit of Place posts coming soon.
