Brescome Barton, in collaboration with Rémy Cointreau, hosted a Louis XIII “Louis Moment” Dinner at Cava Restaurant in Southington on National Cognac Day, June 4. Louis XIII Ambassador Maximilien Pats was the event host. As guests enjoyed a four-course dinner prepared by the team at Cava, Pats shared stories about the Louis XIII brand and the time it takes to create the legendary Cognac. Created by Paul-Emile Rémy Martin in 1874 and produced in the Grande Champagne region of Cognac, France, Louis XIII Cognac is crafted from up to 1,200 eau-de-vie ranging from 40 to 100 years in age.
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- Brescome Barton, in collaboration with Rémy Cointreau, hosted a Louis XIII Cognac Experience dinner at Cava Restaurant in Southington on June 4.
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- Dave Marino, Sales Representative, Brescome Barton and Maximilien Pats, New York/Connecticut Louis XIII Ambassador.
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- Guests were greeted with a glass of Nicolas Feuillatte Brut Champagne upon arrival.
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- Maximilien Pats, New York/Connecticut Louis XIII Ambassador uses a specially designed spear to serve tastes of Louis XIII Cognac to guests.
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- A glass of Louis XIII Cognac.
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- Stephen Lentz, General Sales Manager, Brescome Barton; Cara Lynch-Passarelli, Account Development Manager, Brescome Barton; Veronica Saurett, Wine and Spirits Manager, Brescome Barton; and Giancarlo Cowan, State Manager CT & RI, Rémy Cointreau.
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- Pats toasted with guests at the start of dinner.
