The combination of CPJ, Maco magazine and Rémy Martin made for a fabulous party in the second city last weekend. The Jamaica Observer Food Awards-winner Sugar Mill Restaurant (Half Moon hotel’s celebrated restaurant) played host to a fine affair – even as intermittent showers caused minor consternation.

Rémy Martin is a part of the Rémy Cointreau Group, whose origins date from 1724. Other brands produced by Rémy Cointreau include Mount Gay (rum), Cointreau (liqueur), Passoã (liqueur), Metaxa (liqueur), and both Piper-Heidsieck and Charles Heidsieck champagnes.

It started as wine

Cognac – pronounced “KON-yak” – is a variety of brandy and is named after the town of Cognac in France. Brandy is a spirit produced by distilling wine. In order to bear the name Cognac, the production methods for the distilled brandy must meet specified legal requirements. Ugni Blanc, known locally as Saint-Emilion, is the most widely used variety today. It must be distilled twice in copper pot stills and aged at least two years in French oak barrels. Most cognacs are aged considerably longer than the minimum legal requirement, because cognac matures in the same way as whiskies and wine when aged in a barrel.

Fine Champagne Cognac

On the bottle of Rémy, the words Fine Champagne Cognac appear, and I was asked what does Cognac have to do with Champagne. There are six approved Cognac-producing regions, two of which are called Grande Champagne and Petite Champagne. These should not be confused with the region of Champagne that produces sparkling wine by that name; although they do share a common etymology – both being derivations of a French term for chalky soil. A Cognac blend which consists of Grande and Petite Champagne Cognacs (with at least 50 per cent from Grande Champagne) is considered as Fine Champagne. Only 17 per cent of the cognac shipped from the region is legally recognised as Fine Champagne Cognac, and about 80 per cent of all Fine Champagne Cognac shipped from the region is produced by Rémy Martin.

Serving VSOP subZERO

Guests at the party enjoyed copious amounts of Rémy Martin VSOP (very superior old pale) and Rémy Martin XO Excellence. When it comes to consuming Rémy Martin there is no one way to enjoy this marvellous cognac; the French drink it neat as a digestif. You can have it on ice and even subZERO which is a unique and special way of drinking Rémy Martin VSOP. They say that the intense honey flavours and rich texture of this cognac are revealed at (18 below)18ûC, making subZERO one of the best and most innovative ways of enjoying a Fine Champagne Cognac. It was indeed delightful! My drink for the night was the Rémy Martin XO Excellence, with its blend of 85 per cent Grande Champagne, 15 per cent Petite Champagne. On the nose there are floral notes of white flowers such as jasmine and iris, fruity notes of juicy plums, ripe figs and candied oranges with oak tones of freshly grated cinnamon and hazelnuts. It went down velvety, rich and lingering. You had to be there to experience this.

Chris Reckord – Entrepreneur & Wine Enthusiast. He and his wife Kerri-Anne are part owners of Jamaica’s only wine bar – Bin 26 Wine Bar in Devon House, Kingston. Send your questions and comments to creckord@gmail.com . Follow us on twitter.com/DeVineWines