Founding Story

The Legacy of Jean Martell: From Jersey to Cognac
The story of Martell, the oldest of the “big four” cognac houses (Hennessy, Martell, Rémy Martin and Courvoisier), begins with Jean Martell, who founded the company in 1715. At just 21 years old, Jean Martell left his native Jersey in the Channel Islands for the French town of Cognac. Recognizing the potential of the region’s eaux-de-vie, he established a trading company that quickly gained prominence due to his understanding of the product and his fair business practices. His marriage to Rachel Lallemand in 1737 ensured the growth and continuity of the House after his passing in 1753.

Key milestones in Martell’s history include:
  • 1715: Jean Martell founded Martell, beginning a legacy in Cognac.
  • 1750: Acquisition of the Gâtebourse estate, expanding its operations.
  • 1783: 87 units of Martell eaux-de-vie are shpped to the United States after the Treaty of Paris.
  • 1800: Introduction of the Very Superior Old Pale (VSOP) designation by Jean Martell’s great-grandson, Frederic Martell.
  • 1838: Château de Chanteloup was acquired, later becoming the spiritual home of the Martell Family. Since 1967, it has served as a guest house with 16 rooms and a maximum capacity of 28 people.
  • 1848: Transition to bottling cognac instead of shipping in barrels, with labels designed by a Parisian printer.
  • 1858: Expansion into China.    
  • 1911: Martell cognac served at the coronation of King George V of England.
  • 1912: Launch of Martell Cordon Bleu, the first Extra Old (XO) cognac with its name, at the Hotel de Paris in Monaco.
  • 1936: Serving of Martell Cordon Bleu on the maiden voyage of the Queen Mary.
  • 1956: Martell Extra is served at a gala dinner for Prince Rainier of Monaco and Grace Kelly.
  • 1957: Presentation of a crystal carafe of Martell Cordon Bleu to Queen Elizabeth II during her first official visit to France.
  • 1971: Presentation of Martell Cordon Bleu to Emperor Hirohito of Japan during his state visit to France.
  • 1977: Cordon Bleu served on Air France’s Concorde.
  • 2005: Redesign of the Martell XO bottle.
  • 2009: Launch of L’Or de Jean Martell, celebrating 300 years of passion and expertise.
  • 2017: Launch of Martell Blue Swift VSOP, finished in bourbon casks, and Martell Cordon Bleu Extra, containing old Borderies spirits.
  • 2019: Creation of Martell XXO.
  • 2022: Redesign of Martell Cordon Bleu for its 110th anniversary and Martell Noblige’s bottle to reflect its edginess and elegance.

Martell’s legacy was built on a meticulous selection of eaux-de-vie, which became the brand’s hallmark. As the company expanded internationally to England, Northern Europe, India, America, and later Asia, its commitment to quality remained steadfast. The Gâtebourse estate, acquired in 1750, housed distilleries, cellars, and bottling plants that supported Martell’s global network.

Current Brand Activities: Martell’s Limited Editions and Art Collaborations
Martell’s engagement with contemporary art and culture, through limited-edition creations and collaborations with renowned artists, underscores its dedication to modern luxury and reinforces its identity as a luxury brand. Examples include:
  • Martell collaborates with Grammy-nominated artist Davido for the “Be the Standout Swift” campaign.
  • 2025: L’Or de Jean Martell Zodiac Edition – Assemblage du Serpent, created in partnership with Baccarat, featuring a serpentine decanter to celebrate the Year of the Snake.
  • 2025: Collaboration with Chinese artist Wu Jian’an to create limited-edition designs for the Chinese New Year celebrations.

The Fondation d’Entreprise Martell
A hub for creativity in Cognac,  artists and artisans from diverse disciplines, ranging from visual arts and architecture to design and live performances, are invited to create immersive works that push the boundaries of their expertise. This space fosters artistic exploration, offering the freedom to combine materials and techniques in groundbreaking ways. The Fondation not only celebrates the house’s rich tradition but also its commitment to supporting culture and innovation, ensuring that Martell’s legacy endures through tradition and creativity.

Physical Bottle Design

     Since the 1850s, cognac has been widely shipped in bottles, with minimal changes to their shape over the centuries. However, starting in the 1990s, each Martell cognac has featured a bottle as distinctive as the cognac itself. The design of each Martell bottle captures and conveys the history, elegance, and savoir-faire of the oldest great cognac house in France, featuring the blue ribbon, tradition-inspired label, and the telltale arch at the base. The neck of the bottle includes a ribbon, a seal of quality, and a signifier of authenticity and prestige.

Bottle types designs are based on include:
  • Mont bottles were traditionally lowered into barrels of cognac by a cord to take samples for the cellar master. This practice gave rise to the name ‘montres,’ derived from the French verb montrer, meaning ‘to show.’ In the 1800s and 1900s, warehouse workers used mouth-blown montres, which featured varying punt sizes due to their handcrafted nature. Today, montres are machine-made, but the tradition of sampling in this way continues.
  • “Roulant” or “rouler” or “roullet”  are name for the rolling like a rolling pin when you’re rolling pastry. Blue Swift and VSSD are based on the roulle bottle which is compacted for stylistic purposes.

The Martell Label and Emblem
The Martell family’s Coat of Arms is a shield with three gold hammers and a swift. This coat of arms has identified Martell shipments since the early 1700s when Jean Martell marked it on barrels he dispatched from Cognac.
  • The bird on the Martell Family Shield is a Swift. The bird is famed for flying far and fast, soaring over land and sea, and knowing no frontiers. Emblematic of Martell, it symbolizes the House’s spirit of audacity and freedom.
  • The three hammers underneath the bird are symbols of trustworthiness and integrity in English heraldry. One hammer represents Jean Martel, and the other two likely represent his eldest sons, John Jr. and Frederick, who joined him in the business. Interestingly, the French word for hammered is martelé.
  • The House’s iconic blue that adds color to Martell labels is no coincidence. The color is a reference to one of Jean Martell’s first businesses upon arriving in France, as an indigo trader. The blue also evokes the blue of the oceans, the Martells being a family of seafarers.

Sustainable packaging
Martell prioritizes sustainability, reducing bottle weight, and using more recycled glass. They have also eliminated cardboard for some products and aim to minimize single-use plastics.

Ingredients and Production Practices

The Grape: Ugni Blanc (Trebbiano in Italy)
Martell Cognac is made using the Ugni Blanc grape variety, which thrives in the mild, oceanic climate of the Charente region near the Atlantic coast. Only white grapes are used to make cognac, as red grapes are too sweet, high in tannins, and forbidden by AOC status. The Ugni Blanc grape variety produces a white wine which is:

Grape Attributes
  • Acidity: High. This helps preserve the wine during the winter months, prior to distillation
  • Sugar: Low. This results in low in alcohol but concentrated in aromas.
  • Disease Resistance: High
    Resistant to rot, mildew, and humidity, Ugni Blanc became the cognac grape of choice when Phylloxera arrived from America in 1878 and decimated two-thirds of European vineyards in a year. While the pre-Phylloxera grapes of choice were Colombard and Folle Blanche, the only cure was grafting American-resistant rootstock. However, the survival rate was just 20% for those grapes but much higher for Ugni Blanc. Today, Ugni Blanc makes up 99% of the region’s grapes, with some old Colombard and Folle Blanche surviving on sandy soil, which Phylloxera avoids. Martell and The University of Montpellier are researching a natural Ugni Blanc clone that’s extremely disease-resistant.
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Grape Growing Regions
The grape-growing area of Cognac is located in the Charente region of France, near the Atlantic coast. This sun-blessed land has a mild ocean climate that encourages optimum growth of the region’s predominant grape variety, Ugni Blanc.  The region is divided into six vineyard areas or crus, with Borderies and Grande Champagne at the heart. The soil within each area or cru has its own specific characteristics that give the eau-de-vie a distinct aromatic profile.  Martell uses 4 growth areas:

Borderies
When Jean Martell founded Maison Martell, he already had his eye on the Borderies, the smallest and rarest of cognac crus, representing just 5% of cognac vineyards. The Borderies region has become the signature of Maison Martell since its founding, and today, Martell takes 50-60% of the cognac grapes grown in the region with the remainder split between the other houses.
  • Soil: Silica-clay soils with pieces of flint
  • Eaux-de-vie flavor characteristics: Delicate, elegant, and smooth, with an aromatic profile dominated by notes of flowers and candied fruit. Martell is known for its extensive use of eaux-de-vie from the Borderies cru.
  • Aging potential: 20-30 years
  • Martell owned Vineyards in Borderies
    • Gallian vineyard: ~400 acres.
    • Ligneres vineyard: ~500 acres

Grande Champagne
  • Soil: Chalk-and-limestone soils
  • Eaux-de-vie flavor characteristics: Rich aromatic profile with dominant notes of nuts and red fruit. Powerful and structured, they have great length on the palate and an
  • Aging potential: >40 years. The resulting eaux-de-vie has the longest aging potential in cognac and therefore is found in many of the longest aged products across all cognac brands.
  • Martell owned Vineyards in Grand Champagne
    • 2 small vineyards: ~100 acres

Petite Champagne
  • Soil: Chalk-and-limestone soils.  These are more compact than Grand Champagne.
  • The eaux-de-vie of Petite Champagne presents aromatic characteristics akin to those of Grande Champagne
  • Aging Potential: Slightly shorter than Grand Champagne

​Fins Bois
The eaux-de-vie produced by this terroir are known for their freshness and lightness. They have an aromatic profile of fresh fruit, including notes of pear and peach, and have an aging potential of 10-20 years.


Growth areas not used by Martel:
Bon Bois and Bois Ordinaire

Total Martell Vineyard holdings:
432 hectares (~1000 acres) which supplies ~4% of the brand’s annual needs. The other 96% comes from partners who grow the grapes, harvest them, make the wine, they sell the wine to Martell.
Viticulture

Sustainable viticulture
Martell’s regenerative agriculture program promotes sustainable viticulture, enhancing soil health, vine nutrition, and biodiversity in te region’s vineyards. The comitment to sustainability has earned dual certifications for Sustainable Viticulture and High Environmental Value (HVE), The program includes:
  • Planting and studying cover crops like clover and grasses to improve soil microbiology and reduce environmental impact.
  • Transitioning towards a bio-solutions-based protection program since 2015 to limit the use of chemicals in vineyard management, sharing these practices with winemaking partners in the Charente and Cognac regions. A zero herbicide commitment was then adopted in 2019.
  • Prioritizing the purchase of wines and eaux-de-vie produced by partner winemakers who have obtained the Cognac Environmental Certification.
  • Utilization of a self-propelled weeding machine known as Bakus to do some of the most challenging tasks in grape cultivation.
  • Engagement of local winegrowers through education and training on sustainable best practices. This helps to share lessons, experience, and expertise in sustainable viticulture with the wider community.
  • Initiation of a large-scale vitiforestry program on an 8-hectare pilot plot to test various agroecological practices and promote a balanced ecosystem.
  • Worm development is tracked by digging a square meter down about 50 centimeters, 3-4 times per 2.5 acres to measure the weight of the earthworms.  As of 2019, they were at 400-500 kilos, with a target of 800 kilos per hectare, as the more earthworms they are, the healthier the soil is and it means that it does not need to be tilled as often.
  • Collaboration with research institutes like the Conservatoire du vignoble Charentais, INRA, and BNIC to develop new natural hybrid grape varieties resistant to diseases like downy and powdery mildew.

Harvest
  • Month: October
  • Grapes are machine-picked.  However, due to machine picking, Martel does not use grapes with Maritime influence because salt on the grapes can cause bitterness when distilled. Washing the grapes isn’t viable as picking results in slight cracks at the stem joint.
Winemaking
  • Winemaking Goals
  • Pressing
  • Fermentation
  • Malolactic Fermentation
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The goal is to make:
  • Very high acid: pH of ~2.5
  • An alcohol level of 8-10% ABV
  • Minimal tannins.
  • While not typically consumed, when vinified correctly, the wine pairs well with oysters, mussels, and seafood.
Pressing
  • Pneumatic Press/Bladder Press presses the grapes to a maximum pressure of 2 bars to avoid crushing the seeds, as these secrete an oil that, while undetectable in wine, is detectable when distilled.  A horizontal press is forbidden in this area because it is too much pressure.
  • For more on pneumatic presses: www.hawaiibevguide.com/wine-prefermentation.html#pressing
Fermentation
  • Yeast: The grapes are inoculated with yeast to kick-start the fermentation.
  • Fermentation vessel: Stainless Steel temperature-controlled
  • Temperature: 22-25 Celsius.
  • Duration:  6-7 days
Malolactic Fermentation
After lees are racked off, the wine is transferred into fiberglass tanks for malolactic fermentation.
Distillation
  • Month: Last week of October to the following March 31st​.
  • The AOC established a cut-off date for Cognac wine product due to the lack of preservatives like SO2 and the variable April temperatures. The age count in the cognac business also changes on the night of March 31st to April 1st where:
    • Count 00.: New eaux-de-vie  
    • Count 0: At the end of the distillation period (April 1st onwards).
    • Count 1: Completion of one full year’s aging in barrels becomes
    • Count 2: Completion of second full year in barrels. This spirit can be used to make VS.
  • Stills
  • Distillation Method
  • Distillation Process (at Martell)
  • Distillation Yield (at Martell)
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Stills
  • Copper alambic Charentais pot stills heated by natural gas.
  • Traditional copper pot stills, require the expertise of the Master Distiller to carefully manage time and temperature for optimal extraction of aromatic compounds. While modern advancements allow for pressure and temperature monitoring and adjustments, as well as opening and closing of valves, distillers must also use sensory perception to make cuts.
  • Martell has developed low-carbon distillation technologies in partnership with the Chalvignac Group, which has reduced greenhouse gas emissions by over 85% while halving energy consumption.
Distillation Method
Two different methods of distillation are used in Cognac production
  • The Martell method: After malolactic fermentation, the wine is racked, and only the clear wine (from which all sediments and impurities have been removed) is used for distillation. This creates a more fruit-forward spirit.
  • Distillation on the lees: Lees usage increases the influence of aromatic compounds from yeast autolysis.
Distillation process (at Martell)

Chauffe-de-vin: Frist Distillation
  • Wine is heated to ~90C
  • Produces “brouillis” ~31.5% ABV

Bonne-chauffe (2nd Distillation)
  • Produces eau-de-vie
  • Heads “Tetes”: 99% to 72% ABV
  • Hearts “Coeur”: 71.5-60% ABV (though can be lower)
    By using their senses, the distiller asses if the quality is at 60% ABV.  If it is of good quality, the computer is overridden, and lower-proof distillate is allowed.  Repeat assessment is used to determine the cut point.
  • Second: Seconds <60% ABV
    The heads and seconds are recovered and added to a new batch of wine. As the 550L in total are added to 10,000L the wine’s parameters are minimally changed.
Distillation yield (at Martell)
  • 10 kg of grapes to make one liter of wine
  • 10,000 liters of wine yields
  • 3,500 L of brouillis.
  • 50 L of Heads
  • 700 litres of Heart/Eau-de-vie
  • 500 liters of Seconds
  • 10 liters of wine to make a 750ML bottle of cordon Bleu due to Angel’s share.
Maturation
Martell produces barrels in its own cooperage. The desired aromas from oak aging are vanilla, dried fruit, red fruit, chutney, and flowers. Where aging is used to develop:
  • Fruit esters (dried fruit, red fruit, flowers, and chutney), that only occur during the maturation process.
  • Baking spice aromas (chutney as it is a combination of fruit and flowers) and vanilla from direct contributions by the oak barrel.
  • Oak and Grain Type
  • Barrel Production
  • Storage Environment
  • Duration
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Oak Type
  • Species: Quercus robur and Quercus petraea
  • Source: Tronçais Forest in France
    The oaks are planted closely together, leaving less light for each sapling and slowing their growth rate. This results in fine-grained wood, so called because the rings representing growth are more compact. Martell’s cooperages practice sustainability by planting a new tree for every one harvested.

Gain type
Exclusively fine-grain oak (Ring size of <2mm apart) for a lighter and more delicately woody taste. Where: 
  • Fine Grain Oak.
    • Tree age: ~150 years old when cut.
    • Martell specializes in fine-grain oak.
  • Wide Grain Oak (Not used)
    • Ring size: >2mm apart
    • Tree age: ~100 years old when cut.
    • Influence: It imparts more flavor and tannin and has a faster aging process.
    • Grows in the Southern part of France, basically South of the Loire Valley the soil type is much better for trees, and the weather is much more pleasant, so the trees grow quickly.
Barrel Production and Aging
  • 2,500 barrels per year are purchased.
  • Seasoning: 2 years outdoors
  • Bending: Fire bent
  • Bousinage (Toasting): Light toasting by using a minimum of 17 minutes and a maximum of 20 minutes, and releases vanillin as well as nuts, and caramel to the eaux-de-vie. Martell uses lightly toasted barrels to preserve the integrity of the original aromas, ensuring the finished cognac retains its complex flavor profile without being overwhelmed by woody notes.

Barrel repair
Old barrels are repaired if they leak because the older the barrel is, the fewer tannins it contributes to the finished product. This is ideal for the fruit-forward house style. For this reason, it’s possible to have a cognac which is light in color which is old, and a cognac which is dark in color, which is very young.
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Barrel size
The aging process takes place in various-sized vessels, including foudres (30 to 300 hectoliters). Of the cognac barrels, the size over the years the size has changed where:
  • Barrique de Cognac (autrefois): 205 litres
  • Barrique de Cognac vers 1900: 275 litres
  • Barrique de Cognac depuis 1970: 350 litres
  • Tierçon de Cognac: 530-560 litres
  • Pipe de Cognac: 600 litres

Demijohns
When the Cellar Master believes an eau-de-vie has reached maturity in a barrel, it is transferred into a glass or stoneware bottle (with a capacity of 20 to 50 litres) known as a “dame-jeanne” (demijohn) to stop the aging process. The eau-de-vie can be stored in this airtight container for several decades. It is thought that the origin of the name dates back to the 14th century and refers to Joanna I, Queen of Naples.
  • Storage occurs untill, perhaps centuries later, they are used to make the rarest of cognacs.
  • Each eau-de-vie has a unique character, shaped not only by the cru from which it originated, but also by the choices made during the ageing process, such as the type of oak barrel used the length of time it was left to mature. Like a singular note in a complex symphony, the Cellar Master must know how to introduce and combine each tone to create a perfect harmony.

Storage Environment
  • Angel’s Share: ~2%
    • Martel Cognac is stored in warehouses with different attributes, particularly as it pertains to humidity.
    • In the 1700s, and the 1800s, many barrel warehouses were built adjacent to a river or pond to increase humidity and slow down the aging process.
  • The brand is experimenting by using the mandatory fire-suppression sprinkler system in all the warehouses to emit a mist to the top rows (because hot air rises), and so that aging on the top rows is more regular.
  • Martell’s scale allows for a slower release of the product (allows for longer aging) as the instantaneous cash is not necessary.
Duration
The length of time that eaux-de-vie is aged determines the classification of the cognac.
  • VS (Very Special): Eaux-de-vie aged a minimum of 2 years like Martell VS
  • VSOP (Very Superior Old Pale): Eaux-de-vie aged a minimum of 4 years, with some blends like Martell Distinction showcasing spicy and woody overtones.
  • Napoleon: Eaux-de-vie aged at least 6 years
  • XO (Extra Old): Eaux-de-vie aged at least 10 years, as seen in Martell Cordon Bleu, Cordon Bleu Extra, and Martell XO.
  • XXO (Extra Extra Old): Eaux-de-vie aged at least 14 years, with products like Martell Chanteloup XXO featuring rich and intricate flavors developed over several decades.​

  • Blending
  • Finishing
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Blending
Blending is where the true artistry of Cognac production comes into play, and at Martell only the cellar master and 2 master blenders have access to the blends. Martell’s Master Cellar is responsible for harmonizing a wide variety of eaux-de-vie, each with its unique characteristics shaped by factors like the grape variety, oak barrels, and aging duration. When crafting a blend, the Cellar Master meticulously combines different eaux-de-vie to create a harmonious, well-balanced product. The process can involve hundreds of different eaux-de-vie, each contributing distinct flavors and aromas. The blending process includes a resting period called “ton de karaj,” lasting 8-10 months for Cordon Bleu, and 12-18 months for L’Or, allowing the various flavors to meld into a perfect symphony. This careful process ensures that Martell’s cognacs maintain their signature quality, even across decades.
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Martell Eaux De vie collection
At Martel such a large selection of very, very old eaux de vie, the oldest being distilled in 1802.   

Blending Process for Cordon Bleu:
  • A miniature version is created to perfect the taste.
  • Once finalized, quantities of different eaux-de-vie are calculated to fill a large stainless steel vat.
  • Approximately 200 different eaux-de-vie are blended, producing around 150,000 liters per batch.

Blending Process for Lord Jean Martell:
  • Incorporates 700 different eaux-de-vie.
  • Pre-blends are created, then combined and refined into successive pre-blends.
  • The final blending involves only 1,000 liters at a time.
  • The blend rests for 12–18 months to allow flavors to harmonize.
  • Preservation of Exceptional Eaux-de-Vie:
  • At 60–65 years of age, eaux-de-vie are transferred from barrels to demi-johns (56, 32, or 22 liters).
  • Demi-johns are sealed with wax to prevent evaporation or air transfer. This method ensures the preservation of quality over time.
Finishing

Chill Filtration
Once the blend is confirmed to be perfect, it is authorized for bottling. Before bottling, the cognac is chill-filtered and then reheated to 20 degrees Celsius, the ambient temperature of the bottling room. The only SKU not chill-filtered is the Martell Non-Chill Filtered (NCF)


Proofing
  • Water Type: Reverse Osmosis
  • Typical ABV: 40%
  • Process: Martell employs a gradual proofing process, where the alcohol content is reduced slowly over several stages. This allows the eaux-de-vie to integrate more harmoniously with the added water, ensuring a well-balanced cognac. After proofing, the cognac is often allowed to rest for several months to let the flavors meld and stabilize.

Martell Cognac Available in Hawaii

Martell VS
The Inspiration
Aged a minimum 2 years.

The Bottle
A contemporary reinterpretation of the traditional and historic cognac bottle shape. The swift is magnified and engraved, a tactile detail that is pleasant to touch. The respective electrifying blue and red colors that define these two cognacs catch the eye and imagination.

Tasting Notes
  • Color: Rich, clear gold.
  • Aroma: Intense aromas of plum, apricot and candied lemon
  • Taste: Intense fruit aromas and a remarkable sense of smoothness on the palate.

Serving Tips
Serving Tip: A great cognac to enjoy in long drinks or cocktails.

For more: martell.com/en-ww/collection/vs/martell.com/en-ww/collection/vs/
Martell VSOP
The Inspiration
Aged a minimum 4 years.
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The Bottle
A contemporary reinterpretation of the traditional and historic cognac bottle shape. The swift is magnified and engraved, a tactile detail that is pleasant to touch. The respective electrifying blue and red colors that define these two cognacs catch the eye and imagination.

Tasting Notes
  • Color: Warm copper with glints of gold.
  • Aroma: Intense aromas of ripe yellow fruits: mirabelle plum, greengage, apricot and vine peach.
  • Taste: An elegant and perfectly balanced cognac. Luscious fruit notes. Hints of wood and soft spices.

Serving Tips
A cognac to enjoy neat, on ice, or in long drinks and cocktails.

For more: martell.com/en-ww/collection/vsop/
Martell Blue Swift VSOP
The Inspiration
Martell VSOP is aged at least 4 years then finished in Bourbon Casks.
The Bottle
Paying homage to Martell’s iconic swift emblem, a bird with the unique and rare ability to fly for exceptionally long distances, crossing over the Atlantic Ocean twice a year, the bottle takes on the shape of both cognac and bourbon casks and the elaborate “cut-glass” detail on its base evoking classic crystal decanters.

Tasting Notes
  • Color: Copper with golden highlights.
  • Aroma: Gourmet notes of banana and caramelized pear introduce the subtle sweetness of vanilla, coconut, and spices.
  • Taste: A sensation of fullness and generosity with notes of ginger and candied fruit, followed by distinctive hints of toasted oak from the bourbon casks.

Serving Tips
  • Enjoy on its own, over ice, lengthened with a mixer, or as a cocktail, especially stirred cocktails like the Sidecar and Sazerac.  Mint Juleps made with Martell Blue Swift also work well.
  • Sazerac-based Martell cocktail on a serving tray with 3 atomizers containing flavors that complement the drink. Use Martell Blue Swift as the base for your cocktail.
For more: martell.com/en-ww/collection/blue-swift/
Martell Cordon Bleu
Martell Cordon Bleu is an icon of the House, created in 1912 to immediate acclaim by the founder’s great-grandson Edouard Martell.

The Inspiration
  • Aged a minimum of 10 years with the oldest 25-30 years in barrel.
  • A high proportion of Borderies marks this blend, expanding on its caramelized character with the smoothness of sweet spices, gingerbread, and roasted cocoa beans.”

The Bottle    
Evolving several times since its creation in 1912, its current shape takes the heritage cues of the seal of the Martell family and the eponymous blue ribbon then reworking them with vibrancy and modernity, with plays on different shades of blue creating a sense of dynamism. The swift, the historic emblem of the House, which expresses its free spirit, appears as a raised motif on the glass bottle. The punt in the base of the bottle has been redesigned with an accentuated curve, evoking the famously round, generous taste of Martell Cordon Bleu. Finally, its name is printed in handwritten letters on the label to emphasize the cognac’s unique character.

Tasting Notes
  • Color: Deep, golden copper.
  • Aroma: Vibrant, rich, and complex, with orchard fruit – candied plum and apple – harmonizing with roasted notes of mocha coffee, toasted almonds, and vetiver.
  • Taste: An exceptionally rounded, mellow sensation further enhanced by Borderies eaux-de-vie, which lends elegance and complexity. An impressively long finish characterized by notes of fruit and spices

Serving Tips
Ideal for special occasions. Best enjoyed neat or with a splash of water.

For more: ​martell.com/en-ww/collection/cordon-bleu/
Martell XO
The Inspiration
  • Aged a minimum of 10 with the youngest eau-de-vie, around 15 years old and the oldest, around 30-35 years.
  • The House’s interpretation of the prestigious Grande Champagne terroir. It balances the power and intensity of Grande Champagne with the elegance of the rare Borderies cru.

The Bottle    
The designs for Maison Martell’s most prestigious cognacs are as striking as refined, presented in a carafe bottle with a pronounced arch and elongated neck. The swift is magnified and engraved on the back of the Martell XO bottle, which was recently updated to feature a stately cap and collar.


Tasting Notes
  • Color: Golden amber with dark copper and mahogany highlights.
  • Aroma: A piquant, spicy sensation with notes of black and pink pepper and coriander, rounded out by rich aromas of fig, walnut, and sandalwood.
  • Taste: Intense notes of fig, red fruit, and blackcurrant bud give full expression to the power and finesse of eaux-de-vie from Grande Champagne, leading into an exceptionally long and robust finish.

Serving Tips
Ideal for special occasions, Martell XO is best enjoyed neat, on ice or with a dash of water.
For More: martell.com/en-us/collection/x-o/