In France recently, I had a tour and dinner at the house of Remy Martin in Cognac. They don't allow photography in the cellar, so this post is a little light on the pictures. (Suck it up and read.)
We entered the building at night so it's hard to recall exactly what the house complex looks like, but if memory serves me right the buildings (almost a campus) was a combination of old and new architecture, the traditional tan stone buildings integrated with new glass-heavy buildings. We did a walk through of the distilling demonstration and aging cellars, then headed upstairs for a meal.
Remy's products are made from grapes grown in either the Grande Champagne or Petite Champagne regions. The VS product is 100% Petite Champagne,the higher end products are 100% Grande Champagne, and everything in the middle is a blend of the two regions. (The above picture is the blending room, by the way.)
A blend of at least 51% Grande Champagne and the rest Petite Champagne may be labeled as "Fine Champagne" on the bottle, and most of Remy's bottles are. As can be seen on the descriptions of the range here, each successive bottling labeled as Fine Champagne has a higher percentage of Grand Champagne than the last.
The real surprise of the night was the pre-dinner lounge with passed fish appetizers and the new Remy Ice Boxx. When the cognac (We had the VSOP- not sure if the VS is standard) was chilled to -18C in these machines it was surprisingly flavorful and nutty and not at all what I expected.
Cognac as the new Jager? I can't wait to see how this turns out.