An old pleasure takes on a new shape
Jean Monnet, a famed French diplomat and economist, once said, “The great thing about making Cognac is that it teaches you, above everything else, to wait. Man proposes, but time and God and the seasons have got to be on your side.”
Monnet was, of course, referring to the lengthy and elaborate process required to distill white grapes into one of the world’s most revered varieties of brandy. There are few people in Asia who are more intimately familiar with that process than Thierry Giraud, Martell’s brand development manager for the region.
Similar to the way that sparkling white wine cannot legally be called Champagne unless it comes from the Champagne region, so too can brandy not truly be called Cognac unless it originates from the Cognac area of Western France. And Giraud just happens to hail from that region. You could say Cognac is in his blood (the fact that he says he drinks, on average, a few bottles of the stuff a week probably makes that statement literally true as well).