Louis XIII is more than just a cognac, it is sensation distilled
Louis XIII needs little introduction. The historic spirit is often celebrated as the pinnacle of cognac craftsmanship. Over 1,200 different eaux-de-vies created from grapes sourced only in the Grand Champagne vineyards are blended to create the amber nectar. There is an almost mythic status to Louis XIII, but rarity is not all the cognac wants to be known for. As a blend, Louis XIII stands as the finest and fullest expression of cognac that is, given that the liquor contains multiple sensorial dimensions beyond mere taste.
To tease out those dimensions, Louis XIII Cellar Master, Baptiste Loiseau, and house chef Philippe Saint Romas, have masterminded a series of food pairings with the cognac.
Designed as canapes one enjoys before dinner, each bite encapsulates a particular sensation that resonates with the principles behind a glass of Louis XIII. To create distinctive recipes for the Singaporean permutation of the Five Sensations experience, Louis XIII has collaborated with 28@Wilkie and its head chef, Kenny Huang.
Kaluga caviar, when paired with the cognac, creates a freshness that zips through the palate, allowing the liquor to express itself purely. A refined lobster salad, with its touch of sweetness, unveils the flavourful finesse embodied in the cognac, where notes of fruit and umami come through. A shot of pomegranate granita revives the cognac, making it a bright and zingy pairing that refreshes the palate before the diner dives into meatier dishes. Thin belotta shavings have a kind of juicy saltiness that tickles and melts on the tongue, mimicking the density of the cognac and how it too, melts down the throat when you drink. As a finale, beef tartare rounds made from aged beef mirrors the maturation in casks that the cognac undergoes and rich touches of walnut and fig that linger in the finish.
Play the video to experience the Five Sensations for yourself.