Remy Martin

Rémy Martin is one of the four grandes maisons of Cognac and the only major house producing exclusively from Fine Champagne eaux-de-vie — a blend of Grande Champagne and Petite Champagne, the two most prestigious of Cognac’s six crus. Founded in 1724 in the Cognac region of France, owned by Rémy Cointreau.

The lineup: VSOP (400+ eaux-de-vie, minimum 4 years, vanilla and ripe fruit); 1738 Accord Royal (oak-forward, caramel and spice, named for Louis XV’s 1738 royal authorization of the Fine Champagne designation); XO Excellence (minimum 10 years, figs, candied orange, dark chocolate); Coeur de Cognac (lighter, cocktail-forward); Louis XIII (up to 1,200 eaux-de-vie aged 40–100 years, Baccarat crystal decanter).

Browse all Cognac and brandy and rare and allocated bottles at Wooden Cork.

Frequently Asked Questions

What does Fine Champagne mean and why does Rémy Martin’s exclusive use of it matter?

Fine Champagne is a Cognac designation — not related to sparkling wine — that requires a blend of eaux-de-vie from Grande Champagne (minimum 50%) and Petite Champagne, the two most prestigious of Cognac’s six production crus. The term “Champagne” in this context refers to the chalky, limestone-rich soil (campagne in Old French) found in these subregions, which produces grapes with exceptional concentration and floral aromatic character that other Cognac crus cannot replicate. Grande Champagne eaux-de-vie are prized for their exceptional aging potential and the delicate floral and fruit complexity they develop over decades. By committing exclusively to Fine Champagne production — a restriction that other major houses don’t impose on themselves — Rémy Martin constrains its supply and raises its production cost in exchange for a consistent quality floor across the entire lineup.

What is Louis XIII and what makes it the apex of the Rémy Martin range?

Louis XIII is produced from up to 1,200 individual Grande Champagne eaux-de-vie aged between 40 and 100 years before blending — a process that spans multiple generations of cellar masters, since no single person oversees the full aging of every component. The resulting Cognac is one of the most complex spirits produced anywhere in the world: floral, dried fruit, leather, sandalwood, dark spice, and a finish that can persist for 30 minutes or more. Each decanter is handcrafted Baccarat crystal — a separate luxury object from the spirit itself — and the production quantities are genuinely small relative to the timeline involved. The retail price (typically $4,000–$5,000 per decanter) reflects the multi-decade aging cost, the crystal decanter, and the prestige of the production. Louis XIII is the standard against which all other ultra-premium Cognac is measured.