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Modern Living

Celebrating a cognac brand’s spirit of conquest

- Honey Jarque Loop - The Philippine Star

Moët Hennessy — one of the leading importers and marketers of luxury wines, spirits and champagnes — recently feted wine connoisseurs and enthusiasts with an ultra-exclusive appreciation dinner party co-hosted by Jean-Michel Cochet, Hennessy’s official ambassadeur de maison. This very intimate gathering was held at the plush Sta. Maria Ballroom of the Radisson Blu Hotel.

With the exception of a few ladies, the gathering consisted of Cebu’s top 50 distinguished gentlemen who simply know that some of the finer things in life are to be savored. And what better way to do that than to lose oneself in the exquisite pleasure of the flavor of cognac.

Between twirls and sips, Cochet regaled cognac aficionados with its history as well as scent notes interspersed with a detailed description of the blends and barreling process. Here is his story.

In 1870, Maurice Hennessy, the great grandson of the founder of the House that carries the same name, invented Hennessy X.O. He devised this cognac that was both elegant and complex with a unique taste for his own enjoyment and that of his friends whom he wished to honor.

Maurice Hennessy endowed this prestigious cognac with two mysterious letters. “X.O” to signify the extra old character of the fruit brandy that composed it — the result of the exceptional know-how of the master blender and his Tasting committee.

As time went by, Hennessy X.O became an icon of the House of Hennessy, an emblem that combined knowledge, modern character and a visionary spirit.

 

 

 

 

Equipped with a better understanding of the cognac, invitees enjoyed a well- orchestrated, four-course menu. For starters, soup of ceps with pan-fried foie gras and bacon was served, followed with king prawn oven-cooked in its own bisque with ginger vanilla confit. The main course was seared fillet of spiced beef in a rich pepper jus, pan-fried shitake. Perfectly complementing these dishes was Hennessy X.O. Culminating the dinner was a delectable dessert of chocolate pudding and custard.

The character of this cognac can be expressed dry, on the rocks, or as a long drink with a dash of water that discloses its many facets as it is tasted.

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