Brandy and Cognac
Brandy is the generic name given to a spirit produced by distilling wine. Cognac is an ‘Appellation d’origine contrôllée’ or AOC, which means a name that can only be used in connection with brandies from grapes grown in the Cognac region using specified production methods.
From a usage perspective, where a brandy can be strong and harsh, cognacs and Armagnacs are smoother and more flavourful, depending on the quality of the grapes, the ageing and the production process.
Rémy Martin Fine Champagne Cognac
The intensity of the woody and floral notes makes it an excellent partner for chocolate. It pairs particularly well with coffee, caramel, praliné, candied fruits, apricots, raisins, almonds as well as spices such as cinnamon and vanilla.
At the very heart of Cognac, Rémy Martin grapes are grown in only the two most highly prized regions – Grande Champagne and Petite Champagne. The eaux-de-vie from these crus have the greatest ageing potential and are therefore the most treasured. Fine Champagne Cognac is the only blend of two crus protected by the Appellation d’Origine Contrôlée, which officially recognises the complementary qualities of Grande Champagne and Petite Champagne to provide a unique quality of cognac. At Rémy Martin, centuries old techniques including double distillation on the lees, a long slow ageing process in carefully selected barrels, and meticulous blending all ensure that Rémy Martin is the undisputed Fine Champagne Cognac specialist. Remy Martin Fine Champagne Cognac concentrate is supplied at 50% ABV.
- Flavouring cheesecake
- Ganache for chocolates and cakes
- Christmas pudding
- Flavouring caramel
Classic Rémy Martin® Truffle
63 chocolates in 30 mins
- 120g UHT Whipping Cream (35% Fat) [SCM280]
- 30g Glucose Syrup [SCA119]
- 24g Invert Sugar
- 22g Cocoa Mass [SCC401]
Warm together to 40°c and blend, using a hand blender. The cream is UHT so does not need boiling.
- 220g Saint Domingue Origin Chocolate [SCC100]
Warm in microwave to 35°c, then add to above mixture and blend
- 20g Remy Martin® Fine Champagne Cognac 58% [SCL112]
Add alcohol concentrate and blend
- 1 Tray of 63 Dark Truffle Shells [SCS400]
Pipe into shells ensuring mass at 28-32°c leaving enough space to close
- Dark Chocolate [SCC501]
- Cocoa Powder [SCC455]
Close sphere and allow cap to dry. Lightly coat spheres by hand, drop into cocoa powder, allow to become semi-dry and roll. Alternatively, allow to dry on PVC sheets [SEA281/SEA282] and roll in coloured powder in a bowl.
TIPs: After piping, leave at least 4 hours in cool store before closing to allow ganache to form a crust. If using alcohol at 40% or weaker, just add extra to taste. Add spice to cocoa powder for added flavour.
St. Rémy VSOP Napoleon Brandy
The number one French brandy in the world, St. Rémy is supplied at 60% ABV.
The number one French brandy in the world, St. Rémy is distilled and blended in the tiny village of Macheoul near Nantes in the Loire valley. In the 1870s, the phylloxera insect scourge devasted many of the Cognac vineyards, leading traders to seek a new source of fine brandies - Rémy Martin chose this region for its Muscadet and Gros Plant wines. These wines flourished on the gentle, rocky slopes there and the vineyards, tempered by a warm ocean breeze, produced grapes which were like first cousins to those in Cognac.
- Brandy snaps
- Brandy truffles
- Christmas creams and butters
- Christmas puddings and mince pies
- Pairs well with cherries
You may also be interested in our other culinary alcohols: