On June 27th at the Hotel Particulier Montmartre, Maison Martell launched aun, the first spirit made from a VSOP cognac and finished in oak barrels of Kentucky bourbon. Maison Martell, founded three hundred years ago, demonstrates once again its ability to shake up codes and innovate. Imagined as a dialogue between know-how and innovation, gastronomy and mixology, the event brings together Christophe Valtaud, Cellar Master of Martell and Ghetto Gastro, a collective of chefs from the Bronx. For the occasion, they created an exclusive food pairing with the new Martell Bleu Swift as a tribute to its dual culture.


Photo: Mati Eidelman