For the latest innovation from Rémy Martin's luxury Cognac franchise, cellar master Baptiste Loiseau returned to a precious, century-old eau-de-vie that he first tasted during his apprenticeship 14 years ago. Richard Woodard reports on how Louis XIII Black Pearl uses temperature, time and a historic cellar to create a £21,000 Cognac.
A fine Cognac represents the coming together of multiple different elements, from the vineyard through winemaking, distillation, maturation and blending. Is the vineyard located in Grande Champagne, Petite Champagne or Borderies? Does the winemaking succeed in preserving the precious acidity that is becoming more and more elusive in a changing climate? Is the distillation on the lees, or not? What is the cask type, and is the maturation cellar dry or humid? How is the final assemblage of the eaux-de-vie put together?
But perhaps the most significant attribute of a Grande Champagne Cognac of the pedigree of Black Pearl: Tribute to the Birthplace of Louis XIII, the new launch from Rémy Martin's luxury Cognac arm, is one that cannot be altered or expedited by any human hand: time.
Recreating Le Grollet
The creation of Black Pearl was a three-year ...