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Founded in 1765, the House of Hennessy was born from the vision of one man, Richard Hennessy. An Irish officer in the service of the King of France, he foresaw the extraordinary international commercial potential of Cognac eaux-de-vie, established his own trading business and founded a dynasty. For over two centuries, eight generations of the Hennessy family have succeeded one another at the head of the House, consolidating it, broadening its scope and making Hennessy a major player in the world of luxury spirits.
In the 19th century, Hennessy expanded into far-flung lands. In 1794, the first barrels arrived in New York City. Australia and India, South America, Japan and China were conquered in their turn. By 1860, a quarter of all cognac exports bore the Hennessy name.
Throughout the 20th century, successive generations worked to preserve the company’s heritage and adapt its strategy to continue the founder’s work. The merger with Moët & Chandon champagnes in 1971, followed by the alliance with Louis Vuitton in 1987, led to the creation of LVMH and placed Hennessy at the heart of the world’s leading luxury goods group.
One million cases were shipped in 1967, two million twenty years later. Distributed in over 130 countries, Hennessy is now the leading French wine and spirits brand in the world by value, with over five million cases shipped in 2010.
The art of blending at the service of cognac
From vine to consumer, there’s a long way to go. Cognac is the epilogue of a four-act story: selecting, distilling, preserving and finally blending.
Cognac is created in the Cognac region, and nowhere else. It is the product of Ugni Blanc, an aromatic grape specifically adapted to distillation. To ensure the excellence and diversity of its aromas, Hennessy selects its eaux-de-vie exclusively from the four grand crus of the AOC: Grande Champagne, Petite Champagne, Borderies and Fins Bois.
After being distilled twice in copper stills, the eaux-de-vie are stored in barrels carved from two-hundred-year-old oak trees, most of which come from the Tronçais forest, planted in the 17th century for the needs of Louis XIV’s fleet. Hennessy holds the world’s largest reserve of cognac eaux-de-vie, with over 250,000 barrels stored in its cellars.
Finally, there is the art of blending. At Hennessy, this art has been forged over time to define the House’s identity and vision. For over two centuries, seven generations of Master Blenders from the Fillioux family have devoted their lives to designing Hennessy cognacs, enriching the House’s heritage and passing it on to their descendants.
Even today, a Fillioux heir chairs the Tasting Committee. Heritage and knowledge, combined with intuition,
guide him every day in the creation of subtle, timeless cognacs.
RICHARD HENNESSY
In the 19th century, Hennessy expanded into far-flung lands. In 1794, the first barrels arrived in New York City. Australia and India, South America, Japan and China were conquered in their turn. By 1860, a quarter of all cognac exports bore the Hennessy name.
Throughout the 20th century, successive generations worked to preserve the company’s heritage and adapt its strategy to continue the founder’s work. The merger with Moët & Chandon champagnes in 1971, followed by the alliance with Louis Vuitton in 1987, led to the creation of LVMH and placed Hennessy at the heart of the world’s leading luxury goods group.
Chateau de Bagnolet
One million cases were shipped in 1967, two million twenty years later. Distributed in over 130 countries, Hennessy is now the leading French wine and spirits brand in the world by value, with over five million cases shipped in 2010.
The art of blending at the service of cognac
From vine to consumer, there’s a long way to go. Cognac is the epilogue of a four-act story: selecting, distilling, preserving and finally blending.
Cognac is created in the Cognac region, and nowhere else. It is the product of Ugni Blanc, an aromatic grape specifically adapted to distillation. To ensure the excellence and diversity of its aromas, Hennessy selects its eaux-de-vie exclusively from the four grand crus of the AOC: Grande Champagne, Petite Champagne, Borderies and Fins Bois.
After being distilled twice in copper stills, the eaux-de-vie are stored in barrels carved from two-hundred-year-old oak trees, most of which come from the Tronçais forest, planted in the 17th century for the needs of Louis XIV’s fleet. Hennessy holds the world’s largest reserve of cognac eaux-de-vie, with over 250,000 barrels stored in its cellars.
Finally, there is the art of blending. At Hennessy, this art has been forged over time to define the House’s identity and vision. For over two centuries, seven generations of Master Blenders from the Fillioux family have devoted their lives to designing Hennessy cognacs, enriching the House’s heritage and passing it on to their descendants.
Even today, a Fillioux heir chairs the Tasting Committee. Heritage and knowledge, combined with intuition,
guide him every day in the creation of subtle, timeless cognacs.
Grand bureau de degustation
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