Martell® is the oldest of the great Cognac houses with 300 years of passion and audacious craftsmanship.

Martell Cognac is made in Cognac, France. The grape-growing area of Cognac is located near the Atlantic coast. This white, sun-blessed land has a mild ocean climate that encourages optimum growth of the region’s predominant grape variety, Ugni Blanc. The Cognac region is divided into six vineyard areas, or crus – Borderies, Grande Champagne, Petite Champagne, Fins Bois, Bon Bois and Bois Ordinaire. The crus are situated in concentric circles, Borderies and Grande Champagne at the heart. The soil within each area or cru has its own specific characteristics that give the eau-de-vie a distinct aromatic profile. Borderies, the smallest cru and signature cru of Martell, accounts for just five percent of cognac vineyards and is renowned for its elegant eaux-de-vie, dominated by notes of flowers and candied fruit.

When Jean Martell founded Maison Martell, he already had his eye on the Borderies, the smallest and rarest of cognac crus. The grapes that grow in the silica-clay soils of the Borderies give its eaux-de-vie distinctive floral aromas and an exceptional smoothness. It is this unique terroir that lends the finest Martell Cognacs their hallmark elegance and subtlety. Once harvested, these grapes are distilled into clear white wine, beginning its transformation into eau-de-vie. To ensure authentic flavor, traditional copper pot stills are still used to heat the wine. As it simmers away, the vapor rises up through the still head, passing through the swan neck and into the coil, where it condenses to form a clear, warm liquor. Of the great cognac houses, Martell is the only one to distill exclusively clear wines (from which all sediments and impurities have been removed), in order to produce exceptionally fine eaux-de-vie. 
Once distilled, the eaux-de-vie are aged in oak barrels, providing the eau-de-vie with its amber color and to help it develop the last stage of its aromatic personality. Maison Martell has always exclusively used barrels made of fine-grained oak – its special feature being that it transmits subtle, well-balanced aromas to the eaux-de-vie, lending them notes of vanilla, dried fruit, red fruit, chutney and flowers. 
When the eaux-de-vie have matured, they are removed from the oak barrels and placed in glass demijohns. This stops the aging process, keeping the eaux-de-vie in their perfectly matured state. At this point, the finest eaux-de-vie are stored in the Jean Martell cellar, where some attain a great age, biding their time until, perhaps centuries later, they are used to make the rarest of cognacs. Each eau-de-vie has a unique character, shaped not only by the cru from which it originated, but also by the choices made during the ageing process, such as the type of oak barrel used the length of time it was left to mature. Like a singular note in a complex symphony, the Cellar Master must know how to introduce and combine each tone to create a perfect harmony. 
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