For more than 130 years, St-Rémy has carefully crafted fine brandies and other spirits that are enjoyed worldwide. Luckily for Texans, the French company’s newest offering is now available in the Lone Star State for home mixologists and the bar and restaurant scene alike.
In its debut, St-Rémy Signature reflects the company’s extensive French roots, reaching back to 1886. The thoughtfully created brandy honors this legacy while broadening in flavor directions that are subtly smooth and oaky with notes that appeal to both brandy and whisky drinkers.
St-Rémy is the world’s number one French brandy maker and proud to call the Loire Valley home. From the process of sourcing grapes across the finest growing regions in France, to the wine-making, distilling, aging, and blending process, to the very bottling of the brandy, St-Rémy’s production is 100 percent French. They take very seriously a fervent dedication to French terrior — the contextual, environmental, and cultivation factors including soil, climate, and sunlight that come together to give wine grapes distinctive flavors.
St-Rémy Signature is a sophisticated spirit that reflects the expertise of St-Rémy Master Blender Cécile Roudaut, who joined St-Rémy in 1997 and has headed blending since 2016. The Signature brandy is Roudaut’s first original creation, though she has played a key role in the development of many other special-edition brandies.
A Loire Valley native whose home once housed a village post office, Roudaut implemented a double maturation process utilizing both new and traditional casks for Signature.
“While respecting French brandy-making traditions, I added a maturation stage in small virgin oak barrels, which adds distinct flavor notes to the Signature brandy,” she says. This process creates delicious notes of vanilla, honey, walnut, and both fresh and candied fruit.
While St.-Rémy’s exact recipes are secret, the company reveals that Signature is first aged in casks made from fine-grain sessile oak. The elixir then takes a turn aging in barrels made from large-grain European oak. The result: a bright-amber brandy with fiery glints, a sweet aroma, and a rounded and balanced palate that retains the smoothness that St-Rémy’s brandies are famous for.
An exact selection process
Signature begins with carefully chosen red and white grapes that are harvested exclusively in France’s finest wine-growing regions such as Burgundy, Champagne, the Rhône, Languedoc-Roussillon, Loire Valley, Bordeaux, and Beaujolais. These diverse wine regions of France — all reflecting a unique part of the famous French terroir — help build Signature’s subtle and well-balanced character.
The grapes’ path to becoming brandy includes St-Rémy creating wine with them that is then transformed into eau-de-vie — a spirit that is unaged and distilled only from grapes. A continuous copper column distills the spirit by heating the French wine and revealing flavors that lend character and elegance to St-Rémy brandy.
Ageing and Blending
St-Rémy eau-de-vie acquires its color, flavor notes, palate, and body in the aging process in oak barrels, and that’s when the master blender’s expertise shines. Roudaut and her team select the right balance of eau-de-vies to capture individual flavor contributions.
In addition to adding a new face to the brandy world, St-Rémy makes business decisions with an eye toward the future. Prominent in its mission are concrete measures to decrease carbon emissions, support workplace equity and employee satisfaction, and encourage responsible drinking. Even St-Rémy Signature’s minimalist bottle reflects the company’s intentions to minimize packaging while retaining elegance.
So many ways: How to enjoy St-Rémy Signature
St-Rémy Signature is ready to be enjoyed in any manner of ways, from straight up to cocktails. You might like to try it neat — in a snifter or balloon glass without added ice or water, so that you can fully enjoy the brandy’s fragrance and flavor without it becoming watery. Try stirring it up in a cocktail, like the delectable brandy Manhattan known as The Metropolitan (recipe below). Metropolitans were first created in 1900 in Paris, making it a perfect cocktail for a toast to all things French, including delectable brandy. It’s also spot-on for home mixologists who are ready to serve a cocktail that’s sure to please with its complexity and flavors.
Brandy Manhattan “The Metropolitan”
2 oz St-Rémy Signature Brandy
1 oz sweet vermouth
½ teaspoon simple syrup
2 dashes aromatic bitters
Stir or shake with cracked ice in a cocktail shaker. Strain into a chilled Nick and Nora glass (a cocktail glass with a shape between a martini glass and a coupe). Garnish with a brandied cherry.