on its own or in cocktails. It conjures the taste of juicy red berries combined with the sweet vanilla of oak. It’s amber in colour, with golden yellow highlights. In 1989, St-Rémy launched Napoléon XO (extra old), which is a very fine and complex blend that spends at least six years in casks, usually in smaller barrels to achieve an even more intense flavour. This robust drink is amber coloured with reddish tints reflecting the rich array of fruit, nut and sweet woody flavours. A connoisseur’s brandy with a long smooth finish, St-Rémy Napoléon XO should be savoured as an aperitif or digestif.
BRANDY INNOVATION In 1949, St-Rémy started selling its brandy in an unusual black bottle, a striking move that made it stand out from the competition. Still produced in the same contemporary look, St-Rémy presents itself as an emblem of innovation and entrepreneurialism in a traditionally conservative drinks category. Another standout is St-Rémy’s female cellar master, Martine Pain, who’s one of the few women working in brandy today. Descended from winegrowing heritage dating back to 1637, Martine has devoted more than fifteen years to the St-Rémy standard.
Martine Pain is one of very few female Cellar Masters working in the industry
HOW TO DRINK Brandy is consumed neat more often than most spirits. And the finer the brandy, the more likely it is to be drunk neat, either with or without ice. Brandy is also popular with a generous splash of ginger ale, or mixed in numerous long and short cocktails.
BRANDY ALEXANDER
This rich, silky drink is a brandy twist on the original gin-based Alexander cocktail. It’s commonly mixed for after dinner enjoyment or for pairing with chocolate desserts. You take equal parts of St-Rémy brandy, cream and dark crème de cacao, mix and garnish with ground nutmeg. SIDECAR
Reportedly invented in Paris around the time of the First World War, this member of the ‘sour’ cocktail family was generally made with brandy, although the bourbon sidecar is a newer alternative. You first rim the glass with sugar, then mix three parts St-Rémy brandy with two parts triple sec and one part fresh lemon juice and garnish with a twist of lemon.
ST-RÉMY TRUFFLE Brandy truffle Brandy Truffles are most defi nitely members of the chocolate aristocracy – it’s one of those recipes that all chocolatiers love to perfect. Ours is a gorgeously simple recipe that incorporates a good glug of fi ne St-Rémy VSOP brandy in a silky soft ganache. Look out for juicy red berry flavours, the vanilla sweetness of oak and, of course, lots of warming notes. Chocolatier: O Nicod
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