Caribbean Producers Jamaica Limited (CPJ) aims to make a splash while lifting spirits this holiday season, with the introduction of St-Rémy Signature to the local market.

The French brandy was unveiled at a launch event held at the CRU Bar and Kitchen on Lady Musgrave Road in St Andrew on Monday.

“It is the expression of 130 years of brandy-making expertise,” said Pascale Sold, Rémy Cointreau’s Caribbean Zone Manager.

“This week, in Jamaica, we cheer for those unspeakable moments when everything seems to be in its right place. Here we are, in the right place, at the right time, and with the right people,” said Sold of the launch event.

When asked about St-Rémy Signature’s potential impact on the Jamaican market, CPJ Regional Category Manager Kemmar Lewis said: “Jamaica’s love affair with France stretches well past Paris nights celebrated by champagne toasts. The relationship is more deeply knitted than anything luxuriously finished by Prada.”

He continued: “It only takes a listening ear to a dancehall ballad to learn just how much cognacs have become rooted in Jamaican culture. It is quite evident that the premium spirit of choice for the local market are cognac brands like Remy Martin.”

The ‘right place, time, and people’ to which Sold referred allude to the fact that this ‘Signature’ St-Rémy varietal is the first original creation of Master Blender Cécile Roudaut, who has just been awarded Blender of the Year 2022 by Business Spirits, for St-Rémy. The delectable innovation was achieved through the exploration of new production processes and new aromas, while staying true to ancient techniques.

Roudaut said: “While respecting French brandy-making traditions, I have added a maturation stage in small virgin oak barrels, which marks its distinction.”

The double maturation process Roudaut speaks to, elevates the experience.

The first maturation takes place in new oak casks with a fine grain using medium and high heat; these casks deliver spicy notes, indulgence, and vivacity. The second maturation takes place in the traditional casks with a large grain using high heat only.

According to Roudaut: “The result is a smooth brandy with elegant notes of vanilla, a hint of toasted French oak, and a velvety texture. It can be enjoyed neat or in cocktails, shared with your closest friends.”