When anyone talks about cognac, one of the first names that come to mind is Martell.
Enjoyed globally, the storied brand begins its journey in 1715 when Jean Martell created his own trading business on the banks of the Charente River. With more than 300 years of history, it is not a surprise that this cognac tops most of the charts in the world. This being my first ever Martell experience, it was well… let me say, pretty unique considering I had never been a consumer of cognac.
Given the option of three different bottles, I must say they really were in a class of their own. Some points that really struck me were that Martell really blends in best with long drinks, cocktails, and is best served with seafood, which accentuates the flavour profile of the cognac.
Hosted by the elegant Berries and Barrels shop at Nairobi’s Yaya Center, the seafood pairings were compliments of Sierra Lounge.
How Do You Get The Most Out of Cognac
We commenced a small training on how to consume and properly get the best out of each bottle of cognac.
Spinning your glass in a circular manner (which I thought was so irrelevant) before consuming the liquid actually brought the finer taste of the drink due to its mixing with oxygen – now you understand why the bottles are so tightly sealed.
We kicked it all off with Martell Cordon Bleu which is well, nothing short of remarkable. It has a very unique taste especially when complimented with seafood, and has one of more distinctive bottle designs that hardly anyone can forget.
Martell XO comes in a very unique oval shaped bottle that gives it a classy look and even more, brings out the legendary hallmark of the Martell style.
Lastly the Martell VSOP Medallion was last to be served, and by now I was feeling more than buzzed considering the strength of the other two Martell’s. This is well known as one of the first Martell’s created had been matured from the four finest terroirs of the Cognac Region in France.
You don’t just simply drink Martell. One needs to know how to consume it, and not just how to swirl or nose a glass.