On 9 November 2009, there was a flurry of excitement at the Ascott’s swanky Sky Lounge. The reason? The renowned French cognac brand – Courvoisier, was unveiling its luxurious L’Essence de Courvoisier. Priced at the princely sum of RM9,188 a bottle, it is so exclusive, that only 2 bottles are currently available in Malaysia (more are expected to arrive early next year).

Encased in a gorgeous teardrop shaped decanter and peaked with a sparkly stopper, the bottle was created by legendary French crystal house Baccarat and handcrafted by over 30 craftsmen, resulting in a design so painstakingly beautiful that the colour and purity of the cognac is amplified manifold. Ultimately, this work of art represents the epitome of Courvoisier Master Blender, Jean-Marc Olivier’s, body of work.

A lifelong Courvoisier connoisseur, Jean-Marc was appointed President and General Manager for Courvoisier in September 2004, and after 22 years with the company, he will be retiring, and passing on the mantle of master blender to his successor, Patrice Penet.

The ebullient cognac enthusiast was clearly in his element at the special preview of L’Essence de Courvoisier in KL, where he partook in an upbeat rendition of Edith Piaf’s La Vie En Rose, with jazz vocalist Junji Delfino, and seemed almost breathless with anticipation when the L’Essence de Courvoisier made its grand appearance.


The raresteaux-de-vie
L’Essence is certainly the master blender’s pride and joy. It encapsulates years of devotion, unifying the historical flavours with the more modern palates to create a sumptuous, divinely elegant cognac. The rarest eaux-de-vie (over 100 variants) from the centuries old Courvoisier Paradis were the foundation for concocting such an enticing intoxicant.

Depth and synchronicity were created by unique reserves from the early 20th century, and complemented by late 20th century reserves. Jean-Marc remarks that it has “a very fine, dedicated perfume and a wonderful flurry of flavours.” This is instantly recognisable on the palate, with early notes of sandalwood and cigar leaves and a final lingering of toffee, marzipan and honey.

L’Essence will be made available in Malaysia in the 1st quarter of 2010. For more information, call Beam Global Asia at 03-7958 1363.