One place I’ve really wanted to visit, but never got the opportunity to, is the Cognac Region, in France.
Most Cognac houses have a special cellar where they keep their oldest and best vintages. If you’re lucky enough to visit one of these spaces, don’t expect much polish. They tend to packed with ancient barrels, caked with decades of dust.
Well then, if I cannot go to Cognac, then Cognac can come to me.
Just last week, Remy Martin’s Heart of Cognac Experience, recreated for us mere mortals, the journey into the bowels of the Cognac cellar. Cognac is, technically speaking, a type of brandy. That means it’s made by distilling wine, and then aging the resulting spirit (the French call it the Water of Life, or eau de vie) in wood barrels. The main difference between Cognac and your basic brandy, is that, just like Champagne, the Cognac label can only be applied to the spirit if it was produced in a specific geographic region—the fittingly titled Cognac region of western France, a couple hundred miles southwest of Paris, and just a bit north of Bordeaux.