One of the "big four" Cognac houses, Remy Martin is best known for producing some of the world's best Fine Champagne Cognac (a blend of Grande Champagne and Petite Champagne spirit - the two premier appellations in the Cognac region). To produce their Cognac, Rémy Martin uses an exclusive blend of grapes made up of 97% Ugni Blanc and Colombard, with the remainder being the spicy, robust Folle Blanche grape.
Harvested in early October, the grapes are gently pressed before a 5 to 7 day fermentation, resulting in a white wine with an ABV of roughly 7-9%.
The Remy Martin house was founded in 1724 and today their production methods remain very similar to those of almost 300 years ago. Distillation takes place in traditional, small alembic copper pot stills before maturation in the finest French Limousin oak casks. The characteristically large, open grain of the Limousin oak accounts for a great deal of added spice and vanilla-like flavours during the ageing period.
Maturation in particular is where the brand really stands apart; the spirit is aged far longer than most Cognacs and thanks to the exclusive use of grapes from the top Grande Champagne and Petite Champagne regions, it matures particularly well.
After maturation, the final stage is blending, during which the Cellar Master, Pierrette Trichet, selects eaux-de-vie of varying age and cru to create Rémy Martin’s signature spirits. The final spirit is known for its signature house style of spiced, rich, fruity Cognac with floral and apricot overtones.
Nose: Fruity with dates and peels, honey and a little marmalade, overripe grape and warm pastries.
Palate: Spicy with warm pastries, overripe grape, fruits, spices, warm pastries and orange peel.
Finish: Long with spices, fruits and peels.