Thibaut Hontanx is the seventh Chief Blender of the historic Maison Courvoisier. Here, he speaks to LUX about the brand’s famous past, and the importance of celebrating the present

LUX: Can you start by telling us a bit about Maison Courvoisier’s history and why the heritage of the brand is so important to its identity?
Thibaut Hontanx: Courvoisier was founded by Félix Courvoisier in 1828. The brand was officially registered in 1843, and Félix then built the Maison in 1857, which still operates on the banks of the Charente River. He ultimately created the brand because he believed in celebrating the joy in the everyday, and this is something which still holds true for us.

When Félix passed away in 1866, he left Courvoisier to his two nephews, the Curlier brothers, who had lived in Jarnac their entire lives. They expanded the business internationally to London, and Courvoisier was awarded a gold medal at the 1889 Paris World Fair and its cognacs were then served at the inauguration of the Eiffel Tower.

LUX: Indeed, and Courvoisier has been served at many historical celebrations – it was also served at the opening of Moulin Rouge. Are there any upcoming landmark occasions in which you are planning to cement the presence of the brand?
TH: Next year will be a landmark year for Maison Courvoisier; we are thrilled to reopen our home in Jarnac in 2024 after more than a year of renovation work. Beyond our exciting Maison reopening, we will have more updates to share soon…

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LUX: Can you speak to the Maison’s Foundation 1828 project and your vision to support small business owners and entrepreneurs?
TH: Foundation 1828 is Courvoisier’s philanthropic platform. It provides meaningful financial and educational support to empower small business owners and entrepreneurs in underserved populations across the world.

In the US, we have established a multi-year partnership with the National Urban League, which is a historic civil rights organisation dedicated to economic empowerment, equality and social justice. Since 2020, Foundation 1828 has also contributed to a $1 million financial commitment over five years to assisting Black and minority small business owners and entrepreneurs in the U.S. This year and beyond, our Maison is aiming to expand its support globally.

LUX: What would you say to someone who has an appreciation for luxury drinks and spirits, but who does not usually drink cognac?
TH: I would say that our Collection of cognacs have something to offer for every taste preference. For spirits drinkers who are looking for a sessionable, refreshing cocktail, I would recommend that they try the Courvoisier Gala cocktail. This drink is very festive and gives people from all backgrounds and taste preferences an opportunity to explore the rich world of cognac through an approachable experience.

If you prefer a neat or on the rocks style pour, I would suggest trying Courvoisier XO Royal from our prestige portfolio collection of cognacs. Courvoisier XO Royal really embodies the roots of Maison Courvoisier through the vision of our charismatic founder, as well as its rich history of revered cognacs that graced the royal tables of Europe. Our ultimate expression, L’Essence de Courvoisier, is also great to enjoy neat.

LUX: Could you describe the significance of terroir in the production of Courvoisier cognac, and how it influences the flavour profiles of your Cognac/Blends?
TH: The significance of terroir is paramount, as it has a huge influence on the flavour profiles of our cognacs and blends. The fruity and floral style of our Maison has been defined by the successive generations of Chief Blenders as Cognac in Blossom. We deeply respect the Cognac region, where our art of making is rooted in harnessing, liberating, and revealing the spirit found in our terroir, crus, and oaks. This philosophy results in an exuberant cognac infused with the vibrancy of the Cognac region.

LUX: In the world of luxury spirits, what are some of the key trends you anticipate in the near future?
TH: I think there will be a continued focus on premiumization and heightened enthusiasm within the cognac category. At our Maison, I expect more experimentation with blends of older, rarer eaux-de-vie to develop our prestige and ultra-prestige segments of the business.

Read more: Entering Veuve Clicquot’s Garden of Gastronomy

LUX: You have a lot of tradition and history behind you. How will you ensure that you continue to appeal to younger generations in today’s market?
TH: We will continue to innovate offerings, introducing new and exciting blends and cognacs that align with evolving preferences, emphasising inclusivity and approachability. Our goal is to continue to offer a cognac experience that is welcoming and accessible to all.

LUX: Why was British artist and designer, Yinka Ilori, the right person to be the Maison’s ‘Ambassador for Joy’?
TH: Yinka is committed to making art playful and community-driven. Likewise, we believe in making the cognac experience a joyful one that can be enjoyed by anyone. We are continuing to redefine the cognac category by placing Courvoisier in consumption moments that are vibrant and vivid. Our work with Yinka continues to bring to life our brand world that is about savouring life’s pleasures.

Find out more: www.courvoisier.com

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Reading time: 4 min
A man standing in a whiskey factory wearing jeand and a grey jacket
A man standing in a whiskey factory with large gold bells wearing jeand and a grey jacket

Utsava Kasera at the Glenfiddich distillery

LUX’s Contributing Whiskey Editor, Utsava Kasera, shares his six top whiskies to celebrate big or small achievements, raise a toast to milestones or just to savour the moment

Macallan James Bond 60th Anniversary release

coloured cases of the Macallan James Bond 60th anniversary whiskiesThis one is to have your own Bond moment when you take a trip to the Scottish Highlands or simply whilst watching any Bond film. It was created to celebrate 60 years of Macallan’s association with James Bond and is done in distinct Macallan sherry style, with a touch of suave. A very hard whisky to get hold of, but if you do, it’s a treat.

www.themacallan.com/james-bond-60th-anniversary-release

Deanston Organic Barley

A glass of whiskey next to a bottle and case of Deanston WhiskeyDeanston is one of my favourite distilleries in terms of creativity and unique whiskies. This special limited edition is made from certified organic barley and the whole whisky making process from start to finish is organic. At cask strength, it packs a punch and is maturated in organic bourbon casks giving it their signature waxy character. The organic sherry finish rounds up the whisky nicely with a hint of spice and cream.

deanstonmalt.com/deanston-organic-2000-whisky

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Glenfiddich Cognac Cask

A whiskey bottle next to its blue case with gold writingThere is a lot of experimentation going on with finishing the whiskies in various casks in recent years. Finished in French Oak casks for last 2 years, this 26 year old limited edition Glenfiddich is a shining example of a cognac cask whisky done to perfection. It has an aroma of oak, dried fruits, plums and a sweet finish of honey layered toasted nuts with brown sugar and cream.

www.glenfiddich.com/grande-couronne

Yellow Spot 12 years

A bottle with a yellow and white labelThe spot whiskeys from Ireland have made a name for themselves in the whisky world amongst serious drinkers. The barrels at the distillery are spotted in the colours Blue, Green, Yellow or Red indicating the age they will be matured for. Yellow spot on barrel was aged for 12 years and it is perhaps my favourite of the lot. The finish in Malaga cask does the trick for the beautiful sweet finish with honey sweetness, red apples and peaches that lingers on throughout the palate. This whisky is a must own for all connoisseurs or even people starting their journey in whisky world.

www.spotwhiskey.com/yellowspot

Redbreast 27

A red bottle next to a matching caseThis is another gem from Ireland which has won several accolades from experts around the world and is becoming very hard to source, due to limited availability and skyrocketing demand. It is the oldest Redbreast in the regular range, with tropical fruit flavours from the Ruby port casks and a very long finish with fruits and spice which tell the story of its three decades of maturation.

www.redbreastwhiskey.com/redbreast-27-year-old-whiskey

Read more: Four Seasons Ten Trinity Square, London, Review

Glenturret 7 year Peat Smoked

Two frosted glasses with whiskey in them and a bottle of whiskey beside themGlenturret is the oldest distillery from Scotland and has been recently revamped, following its takeover by Lalique. They are the only distillery to have a Michelin star restaurant on site. This peat smoke is a perfect balance between American sherry sweetness and the peat smoke. Either neat, with a dash of water or in an old fashioned cocktail, this is dangerously delicious.

www.theglenturret.com/7-years-old-peat-smoked-2022

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Reading time: 2 min
Dom perignon dinner london

Superstars from fashion, design and media gathered at an uber-exclusive dinner in Vincent Square, central London, last week to celebrate the launch of Dom Pérignon‘s Plénitude Deuxième 2000 champagne.

Sarah Ann Macklin and Rosanna Falconer

Whitney Bromberg Hawkings, Peter Hawkings and Emilia Wickstead

Paco Sanchez and Richard Geoffroy

Louise Galvin and Charlie Bracken

The cuisine and champagne were made even more glorious by the short speeches from Richard Geoffroy, Chef de Cave at Dom Pérignon, which themselves blended the deconstruction of Jacques Derrida with the poetry of Charles Baudelaire. As to the Plénitude Deuxième (P2 for short): released 17 years after the vintage, it’s a sumptuous, complex drink, rich and open as many of the 2000 vintage champagnes were.

Nadja Swarovski and Rupert Adams

Lady Ashley Adjaye and Tamara Rojo

Farhad Heydari and Darius Sanai

Melinda Stevens

The extra time it has spent maturing in the Dom Pérignon caves in France have given it a soulfulness which determines that it will never be sprayed around over over half-naked waitresses in St Tropez nightclubs, as lesser version of prestige champagnes sadly continue to be. Instead, it is a champagne to enjoy with your soul mate, perhaps at a three Michelin-starred restaurant over a proposal. It should be contemplated as I did, wandering outside after the dinner and looking over at Westminster School‘s cricket pitch on Vincent Square, some decades after I last played there, as a desperate last-minute addition to the school Z team, never imagining I would be back 32 years later to sip a drink made 15 years in the future – and why would one, unless one were Baudelaire?

Darius Sanai
Images by Richard Young
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Reading time: 8 min