ENJOY THIS UNIQUE BLEND NEAT, ON ICE OR PAIRED WITH PINEAPPLE
Three talents came together to create Rémy Martin Tercet: the Cellar Master, the Master Distiller and the Wine Master. Tree men of their time, each carrying the heritage of generations of Masters before them, combined their unique expertise to reveal the best of what nature offers. A singular Cognac Fine Champagne, bold, fresh and fruit forward with a surprising long finish.
Rémy Martin Tercet can be enjoyed neat – to reveal its boldness, on ice – with one large ice cube to enhance its freshness or paired with pineapple – fresh or in a dessert, to reveal its roundness.
“An inspiration
from three talents”
We’ve teamed up with chef ROMUALD FEGER to create Tercet pairings
THE BERGERON APRICOT TRIO WITH WHITE CHOCOLATE GANACHE
POACHED SEMI-DRIED APRICOT
It matches Tercet’s richness which comes from the distillation on the lees.
APRICOT SORBET
When enjoyed with Tercet, the texture of the sorbet helps reveal notes of almonds, caramelized apples and the smell of warm butter after baking financiers or madeleines.
WHITE CHOCOLATE GANACHE
Tercet cuts through the dense, rich, whipped ganache and reveals the jasmine notes. They echo the notes of white flowers left behind in an empty glass of Tercet.
POACHED BERGERON APRICOT INFUSED IN A LIGHT ROSEMARY AND VANILLA SYRUP
by ROMUALD FEGER, executive Chef for the House of Rémy Martin
INGREDIENTS
WATER – 1000 grams
SUPERFINE SUGAR – 200 grams
TAHITIAN VANILLA – ¼ pod
FRESH ROSEMARY – 1 small sprig
BERGERON APRICOT – 600 grams halved and stoned
LEMON – To taste
METHOD
1. Combine the sugar and water into a saucepan that is large enough to hold all the fruit in a single layer. Heat gently, stirring to help the sugar dissolve. Slit the vanilla pod along its length and scrape the seeds into the pan along with the pod. Simmer for a minute, add the rosemary, then remove from the heat to infuse for 30 minutes.
2. Heat the syrup again, add the apricots and poach gently until just tender. This could take anything from 3–10 minutes, it all depends on the ripeness of the fruit.
3. Be ready to take them out as they become tender; some always cook more quickly than others.
4. Lay them in a single layer in a broad, flat container.
5. Strain the syrup through a fine mesh sieve, bring back on the heat and boil until it has reduced to about 400 grams. Taste to balance until the sweetness is balanced with the acidity. If needed, refresh with a touch of lemon juice. Pour the syrup over the poached apricot, just enough to cover and set aside to cool overnight in the cooler.
Tercet Cognac
A unique spirit inspired by three talents
Three talents inspired the ceation of Rémy Martin Tercet, a singular Cognac Fine Champagne, harmonious and aromatic, reflecting the true characters of the makers.
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