That’s why connoisseurs call cognac, the world's best-known brandy or eau de vie, elixir from heaven. First created to use up the grape waste of wine making, it was considered a drink for the poor: not really suitable for drinking, but excellent for distillation. To bear the name ‘cognac’, this 300-year-old spirit must be produced from a specific blend of grapes, distilled twice in copper stills and then aged for at least two years in French oak casks – and that’s just for the cheap stuff.

While all cognacs are brandy, only those brandies produced in the Cognac region of France can be called cognac as per French law. The earliest cognac makers
were Martell, then Rémy Martin and later, Hennessy. Only 18% of the cognac produced in the region can be called Champagne Cognac, the bulk of which is produced by the house of Rémy Martin.

Louis XIII, Remy Martin, Moet
Hennessey, Martell and Tesseron are the leading Cognac brands available in India. Louis XIII, called the king of cognacs, is famously said to capture a century in a
bottle. Connoisseurs and collectors are willing to pay around $ 55,000 for Black Pearl Louis XIII! However, Henri IV, Cognac Grande Champagne, takes the cake when it comes to pricing. It’s available at $2 million, nothing less.

Jasmine is a dominant note, highlighting the saffron nuances in Louis XIII. The first drop on the palate reveals an indescribable richness, giving life to subtle
tonalities of fig and sandal wood. The blending of 1,200 eaux-de-vie makes it a firework of aromas with a legendary length of flavours that last up to an hour on the palate.

Explaining the diverse ways of enjoying cognac, Patrick Mariuz, International Ambassador, Rémy Martin, says, “Attitudes to cognac differ across the world. The superior quality of cognac, like that of Rémy Martin, is rather enjoyed neatly in Europe, often mixed in the US, and appreciated on the rocks in Asia.”

Each cognac denomination expresses a minimum of ageing. Generally speaking, cognac master blenders use eaux-devie
that are much older than the minimum requirement for their blends. The different kinds of blends are as follows – VS, A fine golden liquid this is the most basic of cognacs. The youngest eau-devie used in its blending is at least two years old.

V.S.O.P. -- You can smell intense layers of aromas. In the mouth, the texture is silky, coming from longer ageing. The
youngest eau-de-vie in this blend is at least four years old.

X.O. Fine Champagne Cognac (Extra Old) -- Unique scents and a sumptuous opulence define this blend, whose youngest eau-de-vie is at least six years old.

Fine cognacs can be enjoyed at different temperatures due to their aromatic richness. At room temperature, it is served cool or even frozen with V.S.O.P Fine Champagne Cognac. Traditionally, cognac has been drunk out of a balloon glass, but professional tasters choose to
opt for the ‘Tulip-shaped glasses’ also called ‘Cellar master glasses’. Remember that cognac must always be stored in an upright position.

Mariuz suggests the ideal food pairings for Cognacs, “Cognac goes well with fine food. Pairing cognac with desserts is classic and with fine appetisers is even
trendier. However, if you are adventurous, we would recommend that you try experimenting with different foods to come up with something unique.”

Martell is available in India for Rs
13,500 (X.O), Rs 4,400 (V.S.O.P), Rs 2,900 (VS); Remy Martin Rs 18,000 (X.O), Rs 5,500 (V.S.O.P), Tesseron Rs
8,000 (X.O) and Louis XIII Rs 2, 50,000 and Hennessy Rs 2,900 (VS).