The House of Rémy Martin’s tricentenary celebrations

Rémy Cointreau Global Travel Retail is poised to continue its year-long celebration of the House of Rémy Martin’s landmark 300-year anniversary with a high-profile, multi-sensorial pop-up activation at Paris Charles de Gaulle Airport – and the unveiling of a very special 300th Anniversary Limited Edition XO.

By Spiritz Desk
New Update
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Rémy Cointreau Global Travel Retail is poised to continue its year-long celebration of the House of Rémy Martin’s landmark 300-year anniversary with a high-profile, multi-sensorial pop-up activation at Paris Charles de Gaulle Airport – and the unveiling of a very special 300th Anniversary Limited Edition XO.

 As part of its 300-year celebrations, the House of Rémy Martin has created a new cognac experience, the Rémy Martin Dream Forward Expedition, which will be available at selected international airports throughout 2024, with the highlight in Paris.

Rémy MartinThe Paris CDG outpost activation will showcase the new Rémy Martin 300th Anniversary Limited Edition XO, and the 300th Rémy Martin Anniversary Coupe. Created in partnership with Lagardère Travel Retail, the pop-up is present in Terminal 2E GateM from 1st August – 4th September.

 The eye-catching installation invites cognac lovers to take a virtual flight through time and space, from 1724 to the future, travelling to the heart of the House in Cognac. The Dream Forward Expedition harnesses immersive VR technology to transport consumers to the vineyards of Grande Champagne and Petite Champagne and up into the star-filled skies, accompanied by interactive discovery tables, tastings, customisation services and unique limited editions.

 On the nose, Rémy Martin 300th Anniversary Limited Edition XO is sublimely smooth, incorporating an explosion of flower and fruit aromas to ignite the olfactory senses. On the palate, an opulent progression begins with ripe plum and candied orange, giving way to spices and hazelnuts, finishing with gourmet notes of roasted cocoa beans and honeyed gingerbread, as described by Rémy Martin Cellar Master Baptiste Loiseau.