Remy Martin La Maison
Cognac Remy Martin – June 9th
We drove to Cognac today. Before that we stopped at L electroc to buy some food, such as strawberries, smoked salmon, cream sauce with mussels, baguette, and some mineral water. We ate some in the car until Alex decided to shop at RNR, so we ate the rest of the food and continued our journey.
Always nice to see this beautiful scenery of Bordeaux. I don’t get this in Kuala Lumpur. We always get haze and bad air when you stay in the city.
We first went to the cognac production house Le Domaine De Merpins . we were told that our appointment was actually at a different property called House of Remy Martin. It was not far only 5 minutes drive (4km away). We finally reached our destination, and were greeted by Thomas, a young boy who has only worked here for four months. He was very clear with his explanations.
Remy Martin has existed since 1724, and they make amazing spirits. They only use grapes from the Grande Champagne and Petite Champagne areas in France, and that makes a huge difference. Their first clear spirit was the Remy Martin V eau-de-vie de vin. Their spirits are originally distilled in copper pots, which they still do, and this technique locks in the characteristics of the Ugni Blanc grapes. They harvest their grapes in early October, ferment them fro five to seven days, and then distill them because they have low acidity and alcohol, which works perfectly for distillation.
We also watched a short video about the house.
There were samples of the terroir, which gives distinct flavors to the grapes. He showed us the cellar, which was an old one with more that hundred-year-old blends. We got to smell the Louis 13from its barrels with more than 1000 blends.
They have had four cellar masters so far. The youngest is thirty-three years old, who just started working with the company last year. His name is Baptiste Loiseau, and his predecessor is Pierette Trichet.
Remy Martin is very different from other wineries here, probably because they distill spirits. The production house is huge, with multiple, nondescript, dark gray buildings. The inside of the Remy Martin factory has huge barrels, and some information. The wooden displays and barrels contrast with the dark gray walls. The House of Remy Martin was a lot more similar to other chateaus. The house was a beige color with a cool spiral staircase going down a side. They have a second-floor walkway that connects two buildings, which is also neat. Thomas told us a lot.
Inside the vat room there are spiders everywhere! Apparently they use spiders to help eat the ants that bite the barrels.
Unfortunately, in order to keep the cognac ageing process undisturbed, visitors are not allowed to take pictures inside the old smelly room. We have the opportunity to smell on the 100 years Louis 13 with more than 1000 blends from one of the barrel.
Alex arranged to have tasting with chocolates. They have one of the best Pastry Chef in France. I am glad to be here and enjoyed it so much.
We tried three cognacs, the XO and the 1795. I can’t really drink them…maybe in a few years my palate will be more attuned to the flavors. I did enjoy the chocolate, which we bought. They even let me use a hammer to break some chocolate! They have one of the best pastry chefs in France here! They gave us some souvenirs, mostly a small XO and a notebook about the house.