Remy Martin’s rooted in exception media dinner

Business News of Saturday, 29 July 2017

Source: Remy Martin Ghana


The event was attended by some leading media personalities

Remy Martin hosted a private media dinner to share Rooted in Exception, a brand manifesto and statement of product superiority.

Some of Ghana’s leading media and personalities including KOD, Lexis Bill, Ameyaw Debrah, Afua Rida, and actress Maame Adjei (An African City) were among the 15 guests treated to Pan-Asian cuisine at XO, the new restaurant located at One Airport Square. Each course such as Shrimp Dumplings, Chicken Inasal, Teryiaki Tuna and Citrus Beef Strips were paired with a selection of Remy Martin VSOP and XO to enhance and compliment the intricate flavors of the cognac.

Throughout the dinner, Mickael Bonnamy, Remy Martin’s Brand Activator for Ghana enlightened guests on Remy Martin’s nearly 300 year history, the significance of it’s cognac and the 6 core pillars of the Rooted in Exception brand manifesto.

Rooted in execption 6 core pillars of the remy martin brand:

Rooted in winegrowing

1724 marked the beginning of Rémy Martin, the only major cognac house to have been founded by a winegrower.

Rooted in family

Rémy Martin has been a family business for three centuries, run by two families who share the same values: the Rémy Martin and the Hériard Dubreuil.

Rooted in chalk

To craft its cognacs, Rémy Martin has made the radical choice of specializing in Cognac Fine Champagne in 1948. This means using grapes only from Grande Champagne and Petite Champagne, the two most sought after growing areas of the region, which chalky soils grow the most aromatic grapes.

Rooted in time

Rémy Martin already understood the magical effects of time: how a company, just like a spirit, can develop and grow finer with age.

Rooted in talent

Rémy Martin believes in entrepreneurship and in the talent of people, as it believes in the talent of nature

Rooted in harmony

Rémy Martin has a signature cognac style based on harmony thanks to the traditional use of distillation on the lees – with the residual yeast – in small copper stills.

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