Brandy is arguably one of the most versatile liquors in existence, starring in classic cocktails such as the tangy Sidecar and boozy ones like Szerac. So, I was surprised to see five coffee-based drinks by local bartenders at the St-Rémy Signature Brandy launch party.
However, as I eased into my second drink, the St-Rémy Café Royale crafted by Kelvin Low of QĪN Restaurant & Bar, the answer became clear: brandy and coffee are a match made in heaven. Paired with Cazcabel Coffee Tequila Liqueur, Cointreau cream, and a dash of nutmeg, the strong yet straightforward cocktail had a creamy mouthfeel that reminded me of a delicious latte.
Hex of Mama Diam’s TiREMYsu is an ode to the dessert tiramisu with a well-balanced blend of St-Rémy Signature Brandy, Tia Maria Coffee, Nanyang Coffee cold brew, dark cocoa liqueur, and mascarpone cream.
St-Rémy Signature Brandy is the first original creation from Cécile Roudaut, the French brandy maker’s master blender. But that’s not the only thing special about it. Roudaut explored new production processes in its making, including double maturation.
In creating the Signature, she wanted it to be a smooth, easy-to-drink gourmet brandy with notes of vanilla and coconut. It needed to be versatile with sweet and round notes. Additionally, she wanted the new product to renew the house while maintaining the DNA of the St-Rémy brandies.
“Through double maturation, I obtained the desired duality between liveliness and youth paired with light, fine, sweet-spicy gourmet notes, along with wisdom, sweetness, and maturity,” she says.
The double maturation method is arduous. Monitoring the spirit periodically and carefully in the cask is necessary to determine when it has reached its optimum maturation. “It is necessary to take samples, taste, appreciate, and evaluate. The master blender must know when the aromas and flavours have reached their peak,” she explains.
The first maturation occurs in new fine-grained oak casks, bringing notes of vanilla and coconut. Later, the second maturation begins in large-grained oak casks. Both stages develop the brandy’s depth and complexity, as well as its vanilla and woody notes, making it a versatile, easy-to-drink spirit in both classic and modern cocktails.
Roudaut doesn’t believe that the longer an eau-de-vie ages, the better it becomes. “Each [one] has its maturation potential. When it is reached, ageing the brandy longer will not be beneficial. On the other hand, an eau-de-vie with potential will express all of its beauty as it ages longer. Each ageing must be monitored to reach the highest peak. This is done by regularly taking samples and tasting them, which is when decisions are made.”
In her role as master blender, science is always at the core of her work. “Even if you face challenges, you will always find solutions. Working in the lab, being in the field, and talking about distillation, are all science. Nothing is insurmountable,” she says. To taste, though, you need expertise, a good palate, and a good nose.
Roudant’s role requires her to continuously improve her skills, attend training courses and conferences, participate in trade shows, and meet suppliers and partners. As a woman in a male-dominated industry, she is rigorous and stubborn, yet remains humble.
“As a woman, I am proud to speak as an equal with my male counterparts, to converse with them, and to constantly reinvent myself. To improve and enrich the potential aromatic palate, one must be curious, have an open mind, and taste various products without preconceptions,” she says.
Her favourite way to enjoy St-Rémy Signature Brandy? In a cocktail Roudant calls the Signature Dry, a reinvention of a classic dry martini. It is made with 60ml St-Rémy Signature, 30ml white vermouth, and a dash of orange bitters poured into a mixing glass filled with cracked ice and stirred. Lastly, it is strained into a chilled footed glass, garnished with a lemon peel, and served.
