LONG LIVE THE KING

While VSOP may have been a goner, ready yourself for the smoother, silkier Martell MVSOP Aged in Red Barrels

TanTamounT To michael Jordan giving up lay-ups in favour of home runs, Martell has phased out its longserving VSOP for the new MVSOP Aged in Red Barrels. Malaysia happens to be the first Asian country to part of this revolution. The pièce de résistance here is that the eauxde-vie are aged only in red barrels. The red barrels are known as “futs roux” owing to the reddish tinge of the wood, these precious barrels are used to mature cognacs have reached the perfect stage of maturation for both the oak and the eaux-de-vie, thus allowing for a balanced exchange between the two.

Typically crafted from wood between 180 and 200 years old, these casks are characterised by finer, less-pronounced tannins, which respect the delicacy of Martell’s clear wines. The house is known for double distillation of clear wines.

The result is palpable the moment the glass is lifted to the nose, as aromas that developed are more subtle, generous and refined. The new MVSOP Aged in Red Barrels strikes a perfect balance between fruity and spicy woody notes originated from the time it spends in the red barrels.

Visually, being aged in red fine grained oak barrels leads it to unfurl distinctive coppery tones. Once the cognac caresses the palate, a fresh, rounded bouquet instantly blossoms, reflective of intense fruity notes and aromas of fresh yellow stone fruits, reminiscent of cherry plum and baby Reine-Claude, gently coated by subtle mellowed woody notes. A metamorphosis then takes place as the aromas grow and gain depth, with fleshier fruits, such as apricot or vine peach chiming in. The fruity flavours are marvellously enhanced by delicate notes of sweet spices.

This balance of flavours bestows the cognac the uniqueness to be paired well with delicacies of various cuisines – not only with European food but also with Asian food. Hence, it is an enthralling exordium to the Martell cognac.