Remy Martin Louis XIII cognac and glassware
Posted on April 28, 2010
Next month, Remy Cointreau launch a limited edition Rémy Martin Louis XIII cognac. But luxury not only be in the bottle. For the game, an exclusive designed Baccarat crystal decanter.
The French knew from monarchic times that what is successful and exclusivity protection required. Guided by the maxim, roquefort and champagne became designations of origin. The same fate befell the cognac that, say say, the Gauls boast with the following sentence: "If you made outside France, is a brandy. But never a cognac ".
Currently, the four brands of the industry elite 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 revolves around them, from cork and distillers to specialized printing labels.
Businesses surrounding the cognac are not at all negligible. Among its aristocratic past and its close association with high-end consumption, drink often marketed with a meticulous attention to detail. It all 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 of aging strengthening originals. Has also been associated with luxury brands from other industries to enhance their reaching consumers.
Glassware and tradition
Under these assumptions, Remy has 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" most appreciated is 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 to a century.
Suggested Pairing?? Experts say it goes very well with strong flavors from bitter chocolates or semiamargos up like Roquefort cheese.
Andres Jaramillo Villa Posted on November 17, 2010
I have a bottle that inherit from my father. He says it's the brandy used in the VII Jorge dinner I in 1935. It is in a beautiful bottle of Bacaratt.
I could send information in this edition?
My email: gerenciahiplantro@une.net.co