All about Rémy Martin
Rémy Martin has been turning the finest grapes into triple-A Cognacs for almost 300 years.
They offer a wide range of Cognacs, everything from their Rémy Martin V -a clear spirit for which eau-de-vie goes through an ice-cold filtration process instead of aging in oak barrels- down to the ultra-premium and rare Louis XIII, which is a blend of over 1200 eaux-de-vie, 100% from Grande Champagne and barrel aged even over a century.
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All about Rémy Martin distillery
One the biggest Cognac, most well-established houses is located in the heart of Cognac and deeply in the hearts of its consumers. Remy Martin, originally a Winegrower, founded his company almost 300 years ago—in 1724.
By 1774, the family became one of the prime Cognac producers, while acquiring new land just outside of Cognac.
In the heart of this success story lies one of the most glamorous creations in the Cognac history, Rémy Martin's Louis XIII Cognac, subtitled Tres Grande Champagne.
The family tradition came to an end in the early 1990s due to the financial problems related to the business. André Renaud from Gensac-la-Pallue saved the company via external funds and ran it until his death in 1965.
André Dubreuil, his son-in-law, took over after his death, successfully turning the company into a huge international player.
In 1990, Rémy Martin and Cointreau merged into Rémy Cointreau, which made the companies stronger and more successful than ever.
In 2014, Baptiste Loiseau was appointed the position of Rémy's Cellar Master at the age of 34, one of the youngest ever.
He succeeded Pierette Richet, the first woman to ever hold this position at a major Cognac house. Moreover, Rémy has had just five cellar masters in its 290-year history, with the first appointed in 1924, which is really saying something about the tradition of this Cognac house.
All of Rémy's Cognacs have the Cognac Fine Champagne appellation, which means they come exclusively from a blend of eaux-de-vie from Grande and Petite Champagne crus.
Almost a thousand Wine growers from those two crus come together to supply close to 90% of the eaux-de-vie for the House.
They use traditional distillation on the lees in small copper stills. Aging takes place in Limousin oak barrels and depending on which style of Cognac is sought, it is aged in new or used barrels.