Rémy Martin is a cognac house founded in 1724 in the Charente region of France, specifically based in Cognac. The house specializes exclusively in cognac production and holds the distinction of being one of the few major cognac producers to source grapes entirely from the two premier crus of the Cognac appellation: Grande Champagne and Petite Champagne.

The house is known for its focus on Fine Champagne cognacs, a designation that requires a minimum of 50% Grande Champagne grapes with the remainder from Petite Champagne. These chalky soil regions produce eaux-de-vie with exceptional aging potential and complexity. Rémy Martin employs traditional copper pot still distillation and ages their cognacs in Limousin oak barrels, with master blenders maintaining consistency across their range through careful selection and blending of aged stocks.

Their current portfolio spans multiple age classifications, including VSOP (Very Superior Old Pale), XO (Extra Old), and premium expressions extending to their ultra-luxury Louis XIII, which contains eaux-de-vie aged up to 100 years. Each expression represents different maturation periods and complexity levels, from the four-year minimum aging of their VSOP to the decades-long maturation found in their most prestigious bottlings.

Cognac is a distinctive brandy produced exclusively in the Cognac region of southwestern France, distilled from white wine grapes and aged in oak barrels. The spirit must be made from specific grape varieties, primarily Ugni Blanc, which provides the high acidity and low alcohol content ideal for distillation. After double distillation in traditional copper pot stills, cognac undergoes mandatory aging that determines its classification and character.

The Cognac appellation encompasses six growing areas, with Grande Champagne considered the most prestigious due to its chalky soils that produce grapes with exceptional aging potential. Production follows strict regulations governing everything from grape varieties to distillation methods and aging requirements. The classification system includes VS (aged minimum two years), VSOP (minimum four years), and XO (minimum ten years), though many producers age their spirits significantly longer to develop complexity.

Quality cognac displays a progression from the fruit-forward character of younger expressions to the deep, honeyed complexity found in well-aged bottlings. Established houses like Hennessy, Rémy Martin, Martell, and Courvoisier represent the commercial foundation of the region, while smaller producers such as Delamain, Hine, and Frapin often focus on single-vineyard expressions or extended aging programs that showcase the terroir's influence on the final spirit.