Alcohol abuse is dangerous for your health, consume it with moderation.
In 1783, Martell was the first to ship its barrels of cognac to the United States. Today, Martell celebrates this history with another first:
Introducing Martell Blue Swift, the first-ever spirit drink made of cognac VSOP then finished in bourbon casks.
Martell's distillation signature process - free of impurities - leave it open to absorbing the rich aromatic tones from the bourbon cask. The result is Martell’s hallmark style, characterized by delicate notes of candied fruit and plum, now complimented by the subtle sweetness of vanilla and toasted oak from bourbon casks. Exceptionally smooth, with a rounded taste and unique character, this redefines the boundaries.
For years, the Swift has been an icon for Martell. A bird with the rare ability to fly for days without stopping, the Swift is bound by nothing – traversing oceans and continent.
To the eye
We can admire an elegant coppery colour with golden glints.
On the nose
We first notice gourmet aromas such as banana and caramelised pears. Then a subtle sweetness appears, and notes of vanilla & coconut mixed with spicy and menthol are revealed.
In the mouth
It is soft, round and gourmand. We taste deep and fresh notes of ginger and white candied fruits such as plums.
We then feel the ample, smooth and long toasted oak finish from Kentucky Bourbon casks.
Martell Blue Swift is a spirit drink made with Cognac VSOP finished in Bourbon casks to enjoy on its own, over ice, lengthened with a mixer or as a cocktail.
Meet Max La Manna, A Zero-Waste Chef Who is Changing the Game
This Swift Story highlights American zero-waste chef Max La Manna. More than just an award-winning chef, Max La Manna is a BBC star presenter and author of an award-winning cookbook that was voted the world’s second most sustainable cookbook. His cookbook, “More Plants Less Waste,” instructs readers on how to do everything from “upcycling” stale bread to making dishes using chickpea water. His punchy and colorful cuisine is the definition of feel-good food, which is as beneficial for the body as it is for the planet.
THE IDEAL DRINK WITH TIME TO A PPRECIATE THE FLAVOURS IN GOOD COMPANY.
Created in New Orleans, it is the city’s official cocktail and one of America’s oldest cocktails.
- 60ml Blue Swift
- 5ml Sugar syrup
- 3 dashes Peychaud’s bitters
- 5ml Pernod Absinthe
Chilled Absinthe rinsed rocks glass
Stir the first 3 ingredients with cubed ice and lemon peel. Pour into glass without ice.
MARTELL CURIOUS JULEP
MOMENT OF REFRESHMENT, LOOKING TO INVIGORATE THE START TO THE EVENING.
Originally made with Cognac, it is more traditionally consumed with Bourbon today. Made with Blue Swift this twist on a classic now transcends time.
- 50ml Martell Blue Swift
- 15ml 2:1 Sugar syrup
- 8 to 12 Mint leaves
- Optional: 2.5ml Violet Liqueur f loat
Build up with crushed ice and churn.
Martell Blue Swift is perfect as an alternative to that “Bourbon-whiskey moment” amongst your friends. The ice softens some of the initial oaky fire while still permeating the natural sweetness like that of a Bourbon. This further allows the expression of the characteristic fruity notes of cognac and the ample, smooth and long toasted finish from Kentucky Bourbon casks.