Click here for additional shopping options.
Click on the tasting wheel or select a tab to discover all tasting notes.
Rémy Martin Tercet
tasting notes
ENJOY THIS UNIQUE BLEND NEAT, ON ICE OR PAIRED WITH PINEAPPLE
Three talents came together to create Rémy Martin Tercet: our Cellar Master, Master Distiller and Wine Master. Three 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 surprisingly long finish.
Rémy Martin Tercet can be enjoyed neat to reveal its boldness, with one large ice cube to enhance its freshness, or paired with fresh pineapple or in a pineapple dessert to reveal its roundness.
“An inspiration
from three talents”
We’ve teamed up with chef ROMUALD FEGER to create Tercet pairings
FRENCH BERGERON APRICOT TRIO WITH WHITE CHOCOLATE GANACHE
POACHED SEMI-DRIED APRICOT
This matches Tercet’s richness, stemming 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 jasmine notes. They echo the notes of white flowers left behind at the end of a 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 – 4.2 cups SUPERFINE SUGAR – 1 cup TAHITIAN VANILLA – ¼ pod FRESH ROSEMARY – 1 small sprig
FRENCH BERGERON APRICOT –2.7 cups halved and de-stoned
LEMON – to taste
METHOD
1. Combine the sugar and water in 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 1 minute, then add the rosemary and remove from the heat. Leave to infuse for 30 minutes.
2. Re-heat the syrup, then add the apricots and poach gently until just tender (between 3-10 minutes, depending on the ripeness of the fruit).
3. Check each apricot individually and remove once tender, some will cook quicker than others.
4. Lay them in a single layer in a broad, flat container.
5. Strain the syrup through a fine mesh sieve, then bring to the boil until it has reduced to around 400 grams (14 oz). Taste until the sweetness is balanced with the acidity. If needed, add a touch of lemon juice. Pour enough syrup to cover the poached apricots, and cool overnight in the refrigerator.
Tercet Cognac
A unique spirit inspired by three talents
Three talents inspired the creation of Rémy Martin Tercet, a singular Cognac Fine Champagne that is harmonious and aromatic, reflecting the true characters of the creators.
The Collection
Discover all our Cognacs
/
