Published On 01/20/2017

Martell unveils heated taste across Asia Travel Retail

The House of Martell has released a limited-edition expression in time for Chinese New Year, defined as its “most ground-breaking cognac to date”, the Martell Cordon Bleu Intense Heat Cask Finish.

Martell has added the Cordon Bleu Intense Heat cognac to its iconic collection.

The new listing, which will be available at key travel-retail outlets in Hong Kong International airport (since January 1st 2017), Hong Kong borders, Singapore, Taiwan, Shanghai, Beijing, Thailand and Malaysia, is a new blend matured for six months, in casks subjected to intense heat, in a method known as “chauffe crocodile”. The process in making this cognac has never been used before at Martell, which uses a much more intense flame to “burn” the oak.

We’re delighted to launch Cordon Bleu Intense Heat, and for cognac lovers to enjoy a unique update on the very popular Martell Cordon Bleu

- Christophe Valtaud

“The impact of the “chauffe crocodile” technique is wonderful. Roasted notes of mocha coffee and toasted almonds characteristic of Martell Cordon Bleu are accentuated, while sweet spicy notes – candied orange, cinnamon and honey – are unleashed on the palate with unsuspected intensity”, said Christophe Valtaud, Cellar Master at House of Martell.

The Martell Cordon Bleu Intense Heat Cask Finish is presented in a deep blue box artfully embossed to replicate the crocodile leather-like pattern (charred wood effect) on the oak casks that results from the “chauffe crocodile” toasting method.

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