Rémy Martin Louis XIII Jéroboam

Founded in 1724 in the heart of the Charente region by Rémy Martin himself, the eponymous House of Cognac quickly established itself as a global benchmark. From 1810 onwards, under the impetus of Paul-Émile Rémy Martin, the fourth generation to head the company, the company experienced international expansion. Passionate about astronomy, he chose the centaur as the brand emblem, symbolizing his vision and commitment.

Since 1910, emblematic figures such as André Renaud, André Giraud, André Hériard Dubreuil, Georges Clot and Pierrette Trichet, the first female cellar master at Cognac, have marked the history of Rémy Martin. Today, Baptiste Loiseau, cellar master since 2014, continues the tradition of excellence that has animated the house for nearly three centuries.

The vineyards of Domaines Rémy Martin, the first in Charente to obtain HVE (High Environmental Value) certification in 2012, are silent witnesses to the house's commitment to sustainable viticulture. Since 2020, 50% of our partner vineyards have been HVE-certified, ensuring environmentally-friendly production.

Cognac Louis XIII is the result of a rigorous selection and blending of eaux-de-vie exclusively from Grande Champagne, the most prestigious cru in the Cognac region. Created in 1874 by Paul-Émile Rémy Martin, this cuvée d'excellence benefits from prolonged aging in Limousin oak barrels, revealing all the richness and complexity of the chalky terroir and temperate climate.

Each decanter of Louis XIII is a work of art, handcrafted by Baccarat's master crystal makers. Inspired by a 16th-century royal flask, each decanter is unique, numbered and adorned with fleur-de-lys and 20-carat gold details. Presented in a refined box with crystal tasting glasses designed by Christophe Pillet, this bottle symbolizes the French art of living and the expertise of generations of cellar masters.

To create this exceptional Cognac, Rémy Martin's partner winemakers closely monitor their vineyards and harvest the grapes at full maturity. After pressing, the juice undergoes a week-long, additive-free fermentation. Distillation of the eaux-de-vie, carried out in two stages on the lees, produces an eau-de-vie of exceptional purity. Out of 1,000 samples, only a few are selected to make up Cuvée Louis XIII, thanks to the expertise of the cellar master and his tasting panel.

The eaux-de-vie are aged in tierçons, barrels made of Limousin oak, whose porosity and specific tannins ensure optimum maturation of the Cognac to come. Each year, the cellar master selects and blends the best eaux-de-vie.

The Cognac Louis XIII offers a rich, complex aromatic palette, blending notes of myrrh, honey, dried rose, plum, honeysuckle, cigar box, leather, fig and passion fruit. For optimal tasting, serve at room temperature in Louis XIII crystal glasses. Use a pipette to extract each precious drop, as a cellar master would, and let the Cognac rest in the glass before savoring it slowly, drop by drop.