Product development of the year: Rémy Martin Coeur de Cognac

27 August, 2008
Page 44 
The Vinexpo exhibition in Bordeaux in June was the occasion for the launch of Rémy Martin's Coeur de Cognac. Not perhaps one for Cognac purists, it was developed in a project starting in 2005 to address static Cognac sales in the traditional European markets. While Rémy had Club for the Asian markets and 1738 for the US, there was no blend specifically tailored to European palates.

"We want to attract a broader category of consumers," said Rémy Martin international brand manager Patrick Mariuz , "both connoisseurs and non-connoisseurs, gastronome or not; to go with food or desserts or on its own on crushed ice."

Coeur de Cognac is produced, the company says, in a slower, more delicate process that does away with high temperatures, using pot stills and maturation in small oak casks. The end result is a soft, approachable spirit with pronounced orange and apricot fruit character, scented cinnamon spice and a creamy vanilla backdrop.

"This doesn't belong to the traditional Cognac categories like XO or VSOP," said Mariuz. "We wanted to present something more accessible with more fruit and unctuous character."

The majority of the blend consists of Cognacs from Rémy's best vineyards in the Petite and Grande Champagne districts, hence the name Heart of Cognac , and its Fine Champagne quality level means it has spent time resting on the lees picking up extra richness.

Coeur de Cognac's fresh-faced appeal was evident at Vinexpo where Wayne Collins, distributor Maxxium UK's in-house cocktail specialist, was in the early stages of experimentation, throwing together an intriguing combination of fresh mint and a slice of orange muddled with Coeur de Cognac, stirred with a splash of Angostura aromatic bitters and strained on to crushed ice.

It worked a treat.

Digital Edition

Drinks International digital edition is available ahead of the printed magazine. Don’t miss out, make sure you subscribe today to access the digital edition and all archived editions of Drinks International as part of your subscription.


La'Mel Clarke

Service isn’t servitude: the skill of hosting

La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.