V.S.O.P (700 ml)

In 1927, Rémy Martin created the world's first VSOP Fine Champagne — a category designation that anchored a legal standard the entire cognac industry subsequently adopted. That founding act also encoded a house rule still unbroken today: every drop produced,

from this VSOP to Louis XIII, must qualify as Cognac Fine Champagne AOC, meaning only Grande and Petite Champagne eaux-de-vie enter the blend — a restriction most rivals apply only to prestige cuvées.

The terroir behind that commitment is the deep chalky-calcareous subsoil of the two highest-ranked Cognac crus. Permeable and moisture-retentive, this chalk maintains grape acidity and aromatic concentration through dry growing seasons — conditions that distinguish Fine Champagne distillate from the sandier, clay-heavy soils of Bons Bois or Fins Bois.

The VSOP draws on approximately 55% Grande Champagne and 45% Petite Champagne eaux-de-vie, sourced from Rémy Martin's ~240 ha of estate vines and the ~900-grower Alliance Fine Champagne cooperative.

The defining production signature is distillation on the lees — the residual yeast sediment left in the base wine — a practice most houses abandon before the still. Rémy Martin applies it house-wide, extracting additional aromatic compounds across each 24-hour double distillation in traditional charentais alembic copper pot stills.

Maturation follows in French Limousin oak from trees at least 100 years old, seasoned outdoors for 2–3 years; the cru's large open grain drives vanilla and spice extraction alongside meaningful oxygen exchange. The VSOP blend assembles 200–400 individual eaux-de-vie aged 4–12 years, progressively moved into older barrels as they develop.

As a non-vintage blended spirit, character is consistent across releases; the drinking window is open now and extends indefinitely once sealed.