Rémy Martin LOUIS XIII is far more than a Cognac—it is the house’s most prestigious expression and a benchmark for what the Cognac craft can achieve when time is allowed to do the heavy lifting. It sits firmly in the Hors d’Âgestyle and is made exclusively from eaux-de-vie sourced from Grande Champagne, the region’s most celebrated cru, renowned for producing Cognacs with exceptional finesse, depth, and long-term ageing potential.
What truly sets LOUIS XIII apart is both its composition and its sense of time. Rather than being a single-vintage release or a straightforward “very old” blend, it is constructed as a signature cuvée built from up to around 1,200 individual eaux-de-vie, carefully selected and assembled to achieve a consistent house style from bottle to bottle. Many components have matured in cask for decades, and some elements are extraordinarily old—aged for over a century before becoming part of the final blend. The result is a Cognac that feels less like a single flavour narrative and more like a complete library of aromas and textures.
Origin and raw material
LOUIS XIII draws entirely from Grande Champagne, where the chalk-rich soils and slow maturation typically create Cognacs with structure, a refined tension, and aromas that evolve in layers with age—from fruit and floral notes to spice, resinous depth, tobacco-leather nuances, and the profound rancio character that only extended ageing can develop.
Maturation and style
Ageing traditionally takes place in large oak casks (often associated with classic tierçons), where slow oxidation and long contact with wood build the Cognac’s signature complexity. The style is dry, concentrated, and profoundly nuanced—not sweet in itself, yet naturally rounded, with a perceived sweetness coming from maturity notes, dried fruit tones, and integrated spice.
The decanter as part of the ritual
LOUIS XIII is presented in a handcrafted crystal decanter, and the presentation is inseparable from the experience. The weight of the crystal, the sculptural silhouette, and the ceremonial feel of pouring all reinforce that this is a Cognac meant to be savoured slowly, with attention.
Nose
The aroma is layered and evolving, changing noticeably with time in the glass. It may open with elegant, almost perfumed floral nuances, then deepen into honeyed tones, dried fruits, and darker, more mature aromas. You may find associations with plum, fig, and candied fruit, alongside more complex notes reminiscent of cigar box, leather, and resin/myrrh, finished with warming spice. It’s the kind of nose that reveals new detail with every few minutes of air.
Palate
On the palate, LOUIS XIII is silky yet powerful, delivering density and concentration rather than aggressive heat. The fruit character sits largely in the ripe and dried spectrum, while floral elegance weaves into deep spice, oak, tobacco-like tones, and the hallmark maturity notes that speak of great age. The defining feature is balance—nothing shouts; everything feels seamlessly integrated into a long, controlled, luxurious flow.
Finish
The finish is exceptionally long, often unfolding in stages: fruit and florals first, then spice and deep oak, and finally a soft, warming close of leather/tobacco/resin with a subtle dried-fruit sweetness that lingers. It’s a Cognac that continues long after the sip.
Serving
LOUIS XIII is typically enjoyed neat.
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Pour a small measure and allow it time to open up.
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A smaller tulip-shaped glass can focus the aromas more precisely than a large balloon.
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Avoid ice, as cold mutes aromatics. If you want to gently soften it, a tiny drop of water can occasionally open certain layers—but the classic serve is neat.
