The “oh, so French!”  brandy

Created in 1886, St-Rémy is the world’s number-one French brandy.

An exact selection process

The creation begins with the selection of the highest quality grapes, harvested exclusively in France’s most prestigious wine-growing regions, such as Burgundy, Champagne, Rhône Valley, Languedoc-Roussillon, Loire Valley, Bordeaux and Beaujolais. The unique features of each of these French regions are brought to life in the eaux-de-vie, thereby guaranteeing the character and elegance of St-Rémy.

Traditional distillation

Distillation takes place in both column and pot stills. The wine is heated until its turns into eaux-de-vie, a stage during which its unique flavours are revealed. Only the heart of the distillation is carefully selected to obtain the finest and smoothest eaux-de-vie.

The long ageing process and the art of blending

St-Rémy eaux-de-vie are aged exclusively in small French oak barrels. The Master Blender then demonstrates all her expertise in blending them, capturing their unique, mellow and well-rounded aromas.



Cécile Roudaut / Master Blender

Cécile Roudaut

Master Blender2016 - today

Born in Saumur, Cécile Roudaut discovered both teamwork and the need for rigorous control when she joined a Saumur winery, where she was responsible for quality control. She took courses in oenology, and learned winemaking and blending techniques from the winemaker. Subsequently, she joined Rémy Cointreau in July 1997, in the Research & Development department. This is where her privileged relationship with St-Rémy began, culminating in June 2016 with her appointment as Master Blender, following the retirement of Martine Pain.

Cécile focuses on pursuing this ancestral function by respecting the brand's values: "St-Rémy has strong roots – a tradition, a history, a real elegance. My role is to ensure that the brand retains its authenticity." Aware that her job includes the transmission of her knowledge to a wider audience, Cécile has been giving courses at the University of Angers for the past 15 years, in sensory analysis and alimentary biochemistry.


  • 1886

    The distillery was established in Machecoul, France (Loire Atlantique).

    Paul-Emile Rémy Martin II identified "Gros Plant" grapes similar to the "Folle Blanche" variety in Machecoul. He set up a distillery to craft a high-quality brandy.

  • 1917

    After testing distillation processes for many years, St-Rémy launched its first brandy: St-Rémy.

  • 1949

    Launch of the black St-Rémy bottle

    From the very beginning, St-Rémy has been a forerunner in the brandy segment, since it was the first brand to market its products in a now iconic black bottle.

  • 1967

    Following instant success in France, St-Rémy began to export to the rest of Europe in the 1920s. St-Rémy's entrepreneurial spirit led to its first shipment to Canada in 1967.

  • 1980

    St-Rémy launches St-Rémy Napoléon VSOP.

  • 1990

    Martine Pain, St-Rémy's dedicated Cellar Master, developed a refined and complex new blend that expresses the quintessence of the St-Rémy style: St-Rémy XO was created.

  • 2012

    St-Rémy launches St-Rémy Réserve Privée, the first high-end French brandy.

  • 2014

    St-Rémy markets a limited-edition St-Rémy Small Batch Reserve.

  • 2017

    Inspired by its history and its roots, St-Rémy revisits its packaging.