Posted on April 28, 2010
Next month, Rémy Cointreau launch a limited edition Rémy Martin Louis XIII cognac. But luxury is not only in the bottle. For the game, an exclusive designed Baccarat crystal decanter.
The French knew from monarchical times that what is successful requires protection and exclusivity. Guided by the maxim, roquefort and champagne became designations of origin. Same fate that cognac, say say, the Gauls boast with the following sentence: "If you made outside of France, will be a brandy. But never a brandy. "
At present, the four brands of this elitist industry are Hennessy, Courvoisier, Martell and Rémy Martin . All perform their tasks in the vineyards and cellars of the French department of Charente. And among the four have erected a huge regional economy that revolves around them, from cork and distillers to specialize in printing labels.
Businesses surrounding the cognac are by no means negligible. Among his aristocratic past and its intimate connection with the consumption of high-end, drink often marketed with a meticulous attention to detail. Everything counts.
According to this, Rémy Cointreau has focused its strategy on top position. Directed by first time by a woman (Pierette Trichet), the company is close to three centuries old traditions reinforcing original aging. In addition, he has partnered with other luxury brands to enhance their products reaching consumers.
Glassware and tradition
Under these assumptions, Remy announced the launch of an exclusive line of high-end cognac. This is the Remy Martin Louis XIII, whose special editions will be released in May. In addition to belonging to a single barrel, will be presenting distinctive: the product includes a decanter made from Baccarat crystal will be, without doubt, the "accessory" is more appreciated bounded edition.
Luxury, however, overshadow the virtues of this work of art of winemaking: a combination of eaux-de-vie with antiques ranging from 50 years and a century.
Suggested Pairing?? Experts say goes well with strong flavors, from bitter chocolates or semiamargos up like Roquefort cheese.