The event was held at Maison Francaise, a lovely place for any event really, not to mention dinner. I have had the pleasure of dining here before, as posted HERE.
The House of Remy Martin, since 1724, is the Heart of Cognac. It is the only company that uses exclusively rare grapes from the most after vineyard of Grand & Petite Champagne, two of the best growth areas in the Cognac region.
The ageing process for a Remy Martin cognac is between 10-37 years, as opposed to most other brands, which is about 6 years.
The purpose of this event is to bring the feel and spirit of Cognac to KL, for many more consumers to experience.
We are ushered into a room, which kind of resembled a school laboratory, with beakers, graduated cylinders, Erienmeyer flasks, all very exciting.
Rows and rows of the various Eaux De Vies
After that fascinating experience we move to the next room, which is a replica of a section of a typical cellar in the Remy Martin House. Well, with a fertile imagination, one can smell the dampness of the centuries and the mustiness of the barrels...
We are given a sample of the Remy Martin XO, and the Remy Martin Club, both of which are delectably smooth, and when swirled around the glass, leave a curtain of tears, like a viscous fluid.
Brandon demonstrates how the Cognac is extracted from the barrel, using a pipette. Unfortunately we did not get to sample the Louis XIII, which is a few thousand ringgit. Well, looking at it optimistically, HAD we tried it, there would be nowhere to go but further up...and that might render us bankrupt by the time we're 70.
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MD, Avant Garde