{"id":129005,"date":"2017-12-15T15:56:21","date_gmt":"2017-12-15T20:56:21","guid":{"rendered":"https:\/\/www.fourseasons.com\/magazine\/?p=129005"},"modified":"2025-06-03T10:06:27","modified_gmt":"2025-06-03T14:06:27","slug":"how-to-enjoy-cognac","status":"publish","type":"post","link":"https:\/\/www.fourseasons.com\/magazine\/taste\/how-to-enjoy-cognac\/","title":{"rendered":"In Fine Spirits"},"content":{"rendered":"
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Any connoisseur would agree: The most important aspect of cognac craftsmanship comes down to a sense of place. Terroir \u2013 the distinctive characteristics of the soil, climate, weather and history of the land where a cognac is made \u2013 is the very essence of the spirit. In 1738, impressed by the quality of his cognac, King Louis XV of France granted winemaker R\u00e9my Martin exclusive permission to plant new vineyards, in what\u2019s now known as the Grande Champagne and Petite Champagne regions, through a rare royal accord. The pale, chalky soil proved to be ideal for ripening the grapes, and by the mid-1800s\u00a0R\u00e9my Martin<\/a> cognac was being sold all over the world. Today, nearly 300 years since its inception, the brand is still dedicated to using only the most aromatic grapes from the highest quality crus<\/em>.<\/p>\n

That heritage and craftsmanship is what Four Seasons guests have come to know and expect, says Torrence Swain, Head Bartender at Bourbon Steak<\/a> at Four Seasons Hotel Washington, DC<\/a>, known for its collection of rare cognacs and brown spirits. \u201cR\u00e9my Martin is one of those brands you don\u2019t have to promote because it has a following all its own.\u201d<\/p>\n<\/p><\/div>\n<\/div>\n

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Cellar Master Baptiste Loiseau extracts a sample of eau de vie.<\/p>\n

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Approximately 400 eaux de vie are blended together to create R\u00e9my Martin XO.<\/p>\n

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The end result is a complex cognac with a rich amber hue and a velvety finish.<\/p>\n

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R\u00e9my Martin XO won a gold medal at the 2010 Spirits Business Cognac Masters in the UK and a gold medal at the 2014 San Francisco World Spirits Competition.<\/p>\n

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R\u00e9my Martin XO is aged longer than other cognacs \u2013 a minimum of 10 years in French oak casks.<\/p>\n

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R\u00e9my Martin Cellar Master Baptiste Loiseau<\/p>\n

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Tap or click a photo to launch slideshow<\/p>\n<\/p><\/div>\n<\/p><\/div>\n

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