Louis XIII is the final touch for a high-level wine celler in a villa by ARK Architects
The Story behind the world´s most exclusive Cognac
Each version of the LOUIS XIII collection has its own unique vessel, but all tie back to the original flask’s design. This exclusive offering introduced a new level of opulence that embodied the craftsmanship and excellence synonymous with the Rémy Martin name.
Due to its early popularity among Europe’s elite circles, Rémy Martin’s LOUIS XIII soon became a staple at some of the world’s most sophisticated and exquisite events. LOUIS XIII arrived in New York in 1876 – the same year the U.S. celebrated 100 years of freedom. In 1904, it was delivered to Czar Nicholas II in Russia. In the years that followed, the world’s most prestigious hotels began offering LOUIS XIII in their establishments. The cognac was served to passengers aboard Europe’s Orient Express and on the maiden voyage of the Normandie. French General Charles de Gaulle even celebrated victory over the Nazi’s in World War II with a quaff of cognac. England’s King George VI, Queen Elizabeth, and Winston Churchill all were served LOUIS XIII during trips to France – as are countless heads of state and dignitaries to this day.
The process to create the world’s most remarkable cognac begins with the grapes. The chalky white soil found in the cognac region provides the perfect environment to cultivate and ripen grapes. While most of Rémy Martin’s cognacs contain a mixture of Grand Champagne and Petite Champagne crus grapes, LOUIS XIII exclusively uses grapes from only the highest-grade vineyards in the Grand Champagne cru – recognized as the finest grape-growing area in the region. It’s at this point where the extraordinary detail needed to create Rémy Martin’s LOUIS XIII is evident. The grapes are harvested and fermented – transforming into Eaux-de-vie – before being distilled twice with lees, a mixture of fruit particles and grape yeast. Only the best Eaux-de-vie – roughly 1 percent – is selected by the cellar master to become LOUIS XIII.
To begin the 100-year aging process, the selected Eaux-de-vie is placed into barrels of Limousin oak that allows for the perfect exchange of air and spirit. Every year, the cellar master inspects each cask for aroma and taste, and then uses an expert nose and cellar master secrets to combine Rémy Martin’s finest and oldest blends and Eaux-de-vie, exclusively reserved for LOUIS XIII. This process continues for decades, as Eaux-de-vie is passed through four generations of cellar masters until it has aged for 100 years. The final blend may include more than 1,200 Eaux-de-vie, bringing hundreds of unique aromas and tastes over the century-long aging process. The world and technology has changed, but the time-honored process of creating the very best cognac has remained the same.
LOUIS XIII cellar masters are in a unique position as they are tasked with finding the best Eaux-de-vie to pass down to the next generation, but since the process to create LOUIS XIII takes 100 years, each cellar master will die before they can savor their final results. The Eaux-de-vie they select for their batch becomes their legacy, passed down for future generations to enjoy. With this dedication to tradition, craftsmanship, and quality, it’s no wonder that Rémy Martin’s LOUIS XIII is among the world’s most cherished cognacs.
I you want private information contact with D. Borja Rengel or with ARK Architects