The Remy
Martin Facility
After
a very long and busy day of biking ending with a ferry from Verdan across the Gironde River to Royan, we took
the next day off. It was about an hour’s drive through the French countryside
to Cognac, and it was a lovely warm sunny day.
All
cognac comes from the French city of the same name. If this liquid refreshment
comes from anywhere else it is called brandy. Remy Martin is not the only
cognac facility in the area, but it is without a doubt the largest and best
known. All cognacs are blended with liquids of different years and places. We
picked up an English-speaking guide at the small Disney-style train for a tour
of the huge facility.
The
Martin facility was established in 1724 and is so large it has its own coopery,
the largest in the world, on the grounds. The coopers make 70,000 barrels a
year! Only oak is used to make the barrels. Logs are split and the center cut
into staves which are stacked and dried for three years. It takes 32-36 staves
a meter long to make a barrel which holds 350 liters of fluid.
Everything
on the grounds was a grayish-black color, caused from fumes of the aging
liquids and the humidity maintained in the aging rooms. The barrels turn darker
as the contents age. During a 24-month period the alcohol content of the liquid
drops from 70% to 40%. The average age
of cognac is eight years but can range from 4-18 years. The liquid in the vats
on site equals 160 million bottles.
The
facility can bottle 100,000 bottles a day! One aging room we entered contained
6000 barrels of 20-25 year old cognac. Another room held 12,000 barrels that
was four-years old. The grapes used for cognac have an average life of 30-35
years. It is possible to keep cognac 80 years, but why would one want to?
This
huge efficient operation was spotless. I swear one could eat off the floor. The
aromas were delightful. We visited a tasting room where many were ecstatic. It
was a most interesting informative visit, and I think we all enjoyed the
respite from the bikes.
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