QUEST FOR EXCELLENCE
Our quest for excellence has been constant since 1765. Continuity is essential. The Maison benefits from a long, unbroken line of Master Blenders. Daily tastings have been conducted with discipline and discernment for just as long.
QUEST FOR EXCELLENCE
The quest for excellence flows through the entire Maison. It drives consistently everything that we do.
THE MASTER BLENDER
A lignage of talented Master Blenders within a single family allows us to make exceptional cognacs.
Renaud Fillioux de Gironde
An exceptional nose and palate, extreme precision, a daring vision…The Master Blender is the guardian of Hennessy’s unique savoir-faire.
For nearly 200 years, the Hennessy family has entrusted the Fillioux family with its cognacs. Renaud Fillioux de Gironde is the 8th generation Fillioux to take on the responsibility of Master Blender. This lineage has remained unbroken for two centuries now. With deep knowledge of the terroir dating back to his first position with the wine-growing network, Renaud Fillioux de Gironde is a new generation of Master Blender.
His palate and nose guide his choices and creations, with assistance from the other members of the revered Tasting Committee that he now heads. With a particular sensitivity to the protection of nature’s resources, Renaud Fillioux de Gironde draws inspiration from the land, nature, and all it produces. His obsessive perfectionism is matched only by an unwavering commitment to preserving the Maison's illustrious legacy.
THE TASTING COMMITTEE
An organization for excellence that is unique to Hennessy, and sets us apart from all other cognacs
The Tasting Committee, a dedicated group of in-house experts, gets together each morning at 11am. Presided by Master Blender Renaud Fillioux de Gironde, they sample and select the best eaux-de-vie at these daily tastings. Their knowlege of the qualities of Hennessy eaux-de-vie is deep, thorough, and unrivaled.
11 AM SHARP
Every morning at 11am sharp, tastebuds at their peak, the Tasting Committee convenes in the Grand Bureau in Cognac for an immutable ritual: the tasting of 50 samples of eaux-de-vie.
50 TO 100 SAMPLES
In their daily meeting, the Tasting Committee determines the fate of eaux-de-vie presented to them for purchase. The committee judges their potential by classifying them according to specific criteria.
It takes a full decade to train the nose and palate of a Tasting Committee member. The team shares a common organoleptic language. Everyone must take the time to learn it.
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