MARTELL XO
Symbol of vision and inspiration
THE STORY OF MARTELL started in 1715 when King Louis XIV passed away. Having overseen a magnificent flowering of artistry and craftsmanship during his reign, the Sun King left France an enduring passion for beauty and excellence. This same year, Jean Martell a young merchant from Jersey set up in business at Cognac on the banks of the Charente River, and founded the very first of the major cognac houses.
Following Jean Martell’s sudden death in 1753, his widow Rachel, took over the running of the cognac trading house. Encouraged by the expansion of the business and prompted by the requirements of eau-devie production, the family bought a typical Charentais estate, ‘Gatebourse’, with vineyards and cellars.
Rachel Martell allowed her two sons Jean and Frédéric-Gabriel Martell to take over the reins of the business, and to perpetuate its founding spirit. International openness continued unabated, with first barrels exportations to the United States in 1775. Martell’s renown spread internationally, with the start of exports to China, Japan and other Asian markets in 1868.
In response to a decision to launch a cognac ‘dedicated to luxury establishment only’, Edouard Martell created Martell Cordon Bleu in 1912, an outstanding cognac of unique flavour, which he launched in the legendary Hotel de Paris in Monaco.
The process of Martell cognac starts with the selection of ingredients. All of the cognacs are made with Ugni Blanc grapes predominantly selected from all four of the most prestigious of the region’s growth areas: Grande Champagne, Petite Champagne, Fins Bois and above all the Borderies.
When it comes to the distillation process, Martell is using the traditional double method in Charentais pot stills by distilling only clear wines, with no lees, to eventually obtain smoother, lighter and more delicate eaux-de-vie.
Eaux-de-vie coming from the distillery can only become Martell cognacs after slowly ageing in handmade oak barrels. After that, the eaux-de-vie which carefully stored in the barrels will put into the Martell cellars to attain their full maturity.
In the cellars, the eaux-de-vie gradually improve, assuming an amber colour, subtle flavours and becoming delicately infused with the tannins and aromas of the wood. During this long maturation process, the eaux-de-vie slowly become more concentrated, as with each passing year allowing the evaporation of the “angels’ share” to temper the strength of the alcohol and enhance their aromas.
The process is end at Martell Cellar Master, Benoit Fil. He compares aromas and harmonises blends. He combines the crus to retain the essential character of the Borderies eaux-de-vie. For every Martell cognac, Fil creates a unique blend, sometimes marrying up to more than 150 eaux-de-vie from different ages and crus, while at the same time preserving the peerless quality and character of the Martell style.
Martell XO is one of the brand’s exquisite cognacs. Known for its arch-shape bottle, the cognac is a powerful symbol of vision and inspiration, which is a testimony to Jean Martell’s will to connect the best of things. It has a unique combination between the elegance of the Borderies and the power of the Grande Champagne.
Martell XO has a spicy, rich crescendo starting with the mellow elegance of the Borderies, followed by the intensity and finesse typical of Grande Champagne eaux-de-vie. It features the colour of golden amber with dark copper and mahogany highlights. At the nose, it has ground spice (black pepper and coriander) and red berries scents, followed by rich fruit flavours, almonds, walnuts, beeswax and sandalwood. When it hits the tongue, it has a long and silken finish with rounded and fruity on the palate, followed by the characteristic power and finesse of eaux-de-vie from Grande Champagne.