■ Rémy Martin: Nearly 300 Years of History
The seminar featured a presentation by Mr. Dubreuil on the Rémy Martin brand and cognac production methods, alongside a tasting of rare eaux-de-vie and food pairings that complement Rémy Martin, providing a deep dive into its rich world.

The House of Rémy Martin began in 1724 when its founder, Rémy Martin, a young grape grower and wine producer in the Cognac region, distilled his own wine to create cognac. Among cognac houses, it is rare to own vineyards in the finest growing areas, Grande Champagne and Petite Champagne, known as Fine Champagne, and to produce cognac solely from their own harvests.


■ Aromas Evolving Through Time
The eaux-de-vie from Fine Champagne develop unique aromas through nearly a century of distillation. Distillation concentrates the aromas and alcohol content, and over time, these aromas evolve.
At the seminar, a luxurious spread of ingredients visually represented the evolution of aromas. The progression moved from fresh fruits to candied fruits, and finally to dried fruits, mirroring the aromatic journey.

■ Food Pairings to Elevate Rémy Martin
"When served very chilled, it pairs wonderfully with oysters, and neat, it's delicious with Roquefort cheese," shared Mr. Dubreuil.
For Rémy Martin XO, he noted, "It pairs exceptionally well with Parmesan cheese aged for 24 months, and its pairing with dark chocolate is also intriguing. Notes of cacao and candied orange peel can be detected in its aroma."

■ Rémy Martin Cocktails: A World of Recipes
Among the cocktails presented was the Horse's Neck, made with Rémy Martin VSOP and premium ginger ale in a 1:2 ratio, enhanced with 2-4 dashes of Angostura bitters and garnished with a spiral lemon peel. Various other cocktails were also introduced.

It was an excellent opportunity to savor a top-tier cognac passed down through generations while discovering new ways to enjoy Rémy Martin, fitting for an icon of a new era.