Martell Cohiba Extra

Martell Cohiba Extra, a Grande Champagne cognac made with heritage eaux-de-vie

Born of a collaboration between Martell, founded in Jarnac in 1715, and the Cuban cigar brand Cohiba, this cognac holds a unique place in the Extra range: it is one of only two blends produced by the House that are crafted entirely from eaux-de-vie from Grande Champagne, the premier cru of Cognac. The eaux-de-vie used in its blend have aged between forty and fifty-five years, placing Martell Cohiba Extra in the category of heritage blends, designed specifically to accompany premium Cuban cigars.

Tasting Martell Cohiba Extra: Profile of a Grande Champagne Blend Aged for Half a Century

The Tasting

The color displays deep mahogany tones, enlivened by coppery and red highlights characteristic of very long aging in French oak barrels. On the initial nose, Martell Cohiba Extra unfolds a richly layered bouquet: musk, aged leather, and blond tobacco assert themselves with authority, accompanied by notes of dried fruit, toasted almonds, and hazelnuts. After a few minutes of breathing, the aromatic profile deepens with notes of roasted coffee beans, sweet licorice, a subtle floral touch, and vanilla mellowed by the wood. The rancio—the signature characteristic of eaux-de-vie aged for a long time in Grande Champagne—manifests itself with complexity and persistence. On the palate, the attack is full-bodied and round, with sustained creaminess. The mid-palate develops nuances of chocolate, mocha, and noble spices, leading to a very long, warm finish, carried by the aromatic depth characteristic of blends derived from the Cretaceous limestone soils of Grande Champagne.

• Age Classification: Extra, an exceptional cuvée blended from old reserve eaux-de-vie well beyond the legal minimum
• Cru: Entirely Grande Champagne (Cognac’s premier cru)
• Age of eaux-de-vie: between 40 and 55 years
• Aging: in French oak barrels
• Cellar Master: Christophe Valtaud
• Alcohol content: 43% vol
• Appellation: AOC Cognac Grande Champagne
• Collaboration: Cohiba (Cuban cigars)
• Packaging: Distinctive decanter with wooden presentation box

Food and Wine Pairings

Designed to accompany fine Cuban cigars, Martell Cohiba Extra finds its most accomplished expression in this pairing: the richness of the rancio and the nuances of roasted coffee and blond tobacco resonate directly with the aromas of a beautifully crafted Cohiba. Beyond this ideal pairing, this cognac can also be enjoyed on its own, in a tulip-shaped glass, after coffee, or paired with a square of dark chocolate with at least 80% cocoa content, whose bitterness highlights the notes of mocha and toasted almonds.

Aging Potential

Martell Cohiba Extra is best served in a tulip-shaped glass, as recommended by the BNIC, at a temperature between 18 and 20 °C. Pour 3 to 4 cl into the widest part of the glass, then slowly warm the glass in the palm of your hand for a few minutes to gradually release the rancio and tertiary aromas. Bring your nose close to the glass in several stages to first capture the volatile notes and then the deeper scents. Unlike wine, cognac does not continue to age once bottled: an unopened bottle can be stored indefinitely in a cool, dry place away from light, in an upright position. Once opened, the bottle will retain its qualities for several months if carefully recorked.

From Grande Champagne to Martell’s Paradise: The Creation of a Fifty-Year-Old Blend

The vintage in the vineyard

Grande Champagne, Cognac’s premier cru, features vineyards stretching across particularly crumbly Cretaceous limestone soils, which impart to the eaux-de-vie a finesse and aptitude for slow aging unmatched in the Charente region. It is from this terroir that Martell selects the grapes for Cohiba Extra, made almost entirely from Ugni Blanc, a grape variety with high acidity and a naturally low alcohol content—qualities ideal for the Charente double distillation process. The temperate oceanic climate of the Charente promotes even ripening, a prerequisite for producing a base wine whose acidic structure ensures the exceptional longevity of the eaux-de-vie.

Work in the Cellar

The base wine, which is dry and low in alcohol, undergoes double distillation in Charente-style copper stills using the “repasse” method over an open flame. The precise separation of the heads, hearts, and tails, carried out by Cellar Master Christophe Valtaud, determines the quality and profile of the selected eaux-de-vie. These eaux-de-vie are then transferred to French oak barrels for aging lasting forty to fifty-five years, during which the angels’ share carries away a fraction of the spirit each year, concentrating the aromas and deepening the rancio. The final blend, orchestrated by Christophe Valtaud, brings together these old reserve eaux-de-vie stored in Martell’s “paradise,” before being gradually diluted to a final alcohol content of 43% vol.