Remy Martin XO 'Heart of Cognac' EOY 2526

Remy Martin XO 'Heart of Cognac' EOY 2526 is a prestigious, limited-edition End of Year (EOY) festive release that celebrates the signature style of the historic House of Rémy Martin. This limited-edition coffret slides open to reveal the XO decanter decorated in gold, with vibrant illustrations of flowers, fruits and leaves interwoven with insects and birds. This extra-old expression is a masterful blend of up to 400 distinct eaux-de-vie sourced exclusively from the most sought-after crus of the region—Grande Champagne and Petite Champagne—earning it the protected Fine Champagne designation. The spirits are patiently matured in French Limousin oak casks, with the youngest components aging for a minimum of 10 years, and the oldest reaching up to 37 years of age. Packaged in its iconic radiant decanter with a specially designed celebratory aesthetic, this release delivers a deeply layered, velvety, and opulent flavor profile rich with summer fruits, floral notes, and elegant oak spices.

Food Pairing: Pairs exquisitely with dark chocolate truffles, a rich cigar, aged Comté or Gouda cheese, candied orange desserts, and slow-roasted duck breast.

TASTING NOTES - A fiery mahogany color with rich opal tones, presenting a smooth, full-bodied, and mouth-coating texture.

NOSE - Highly complex and sublimely smooth, bursting with vibrant aromas of ripe fig, juicy pear, jasmine, and iris flowers, layered with subtle undertones of saddle leather, tobacco, and vanilla.

PALATE - Rich and opulent on the tongue, revealing a progressive flow of ripe plum, candied orange, apricot, and sweet honey, balanced beautifully by warm cinnamon, nutmeg, hazelnut, and toasted wood spice.

FINISH - Exceptionally long, warm, and elegant, leaving a lingering sweetness of gourmet roasted cocoa beans, honeyed gingerbread, drying oak, and a touch of lingering baking spice.

SERVE - Best enjoyed poured neat or with a single large, slow-melting ice cube in a traditional tulip-shaped glass or balloon snifter to allow the full aromatic spectrum to develop.