Louis XIII, Black Pearl 2026
Louis XIII only releases a Black Pearl when the cellar master finds something extraordinary in the cellars of Remy Martin. This edition launched in 2026 when cellar master Baptiste Loiseau discovered an eaux-de-vie with the specific quality of changing flavor profile across temperatures. The only way to bring this to the people was to sell it in its own mini fridge (Louis XIII calls it a cooling cellar).
Nose
Blossom honey, caramelized nuts, earthiness
Palate
Earthy notes, floral notes, mushrooms
Finish
Leather, damp wood, dark chocolate
In the canon of Cognac, this represents a stunning example of blending and refinement. Mushroom, forest floor, and rancio notes evoke memories of dank warehouses and slumbering casks, but then it becomes brighter and more complex, with a near-perfect balance of fruit and oak. Masterful work from cellar master Baptiste Loiseau.
The first thing to note is that this cognac delivers on its promise: the flavor profile changes significantly as the liquid warms. When cold, it offers blossom honey and caramelized walnuts on the nose. There's a distinct earthiness to it, like forest floor and damp wood. The taste delivers on that, offering more earthy notes, mushrooms and a bouquet of fresh flowers. As it warms, it becomes more mineral and herby: petrichor and rosemary take over, followed by dark chocolate and old leather. I don't know how old this cognac is, but the price point and rarity suggests its very old indeed, but the flavor profile is lacking in anything resembling oak or tannins – and that's a very good thing indeed.
