MARKETING/DESIGN/CONSUMER TRENDS/INSPIRATIONS Cognac & Brandy News for Consumers & Industry Experts

Cognac In Rhode Island: Cafe Nuovo In Providence Offers Remy Martin’s “Louis XIII Black Pearl” Cognac

Inside Cafe Nuovo, one of the finest restaurants in Providence, sits one of the finest and rarest Cognacs in the world: Louis XIII Black Pearl. If you can find a bottle, in hand-blown Baccarat black crystal, expect to pay more than $40,000 for the honor. The Black Pearl is a collection of 1,200 different brandies that have been aged anywhere from 40 to 100 years, and then blended in one barrel.

That blending was done in 1960. In 2007, out of that one and only oak barrel came a total of 358 bottles of the century-old blend. This bottle is certified as No. 181. One of the regular Cafe Nuovo customers, who wishes to remain unnamed, requested the restaurant find and make the purchase so it would be available for special occasions.

“The company that owns Louis XIII, the Remy Cognacs, they actually have to check everything. They have to make sure that our location is something that they are willing to have a bottle like this located,” said Sean Scannell, manager of Cafe Nuovo.

For that really special occasion, if you can’t afford the whole bottle, how about a shot? One-and-a-half ounces costs $1,500. “This is a different type of fine art: 1,200 brandies. That’s 1,200 stories, and it’s a living beautiful thing,” Scannell said.

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4 comments on “Cognac In Rhode Island: Cafe Nuovo In Providence Offers Remy Martin’s “Louis XIII Black Pearl” Cognac

  1. djs in ri
    October 20, 2011

    I do believe all the concepts you’ve offered to your post. They are really convincing and will certainly work. Nonetheless, the posts are too brief for newbies. May just you please lengthen them a little from next time? Thank you for the post.

  2. CognacSpot
    March 22, 2012

    What it the size of this decanter actually? Not a regular 70 cl, I presume. Since you would get 16 to 17 glasses out of one bottle (considering a 1,5 oz pour), the restaurant would actually lose money considering the cost of the product.

    • cognacs
      May 2, 2012

      It is a 750ML. It is often about having the bottle and getting associated with the ‘luxury’ appeal more than the profits generated from serving consumers that drives the use of these products. They are unique and conspicuous.

  3. shawn b.
    July 4, 2013

    necter of the gods

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This entry was posted on March 26, 2011 by in Blending, Cognacs, Remy Martin and tagged , , , .
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