Maison Hennessy

Founded in 1765 by Richard Hennessy, the Maison developed over the centuries a strong connection with the town of Cognac and the Charente river, which facilitated exports. During the 19th and 20th centuries the Maison established itself internationally; the tradition of blending has been preserved by generations of Master Blenders (the Fillioux family being among the best known). Today Hennessy is present in over 160 countries and is part of the Moët Hennessy / LVMH group.

Continuity, savoir‑faire and pursuit of quality: the Maison emphasizes the selection of the finest eaux‑de‑vie, the central role of the Master Blender and its tasting committee, and a commitment to sustainable viticultural and production practices. The declared objective is to reproduce consistent aromatic profiles over time through meticulous care at every stage of production.

Headquarters and cellars in the town of Cognac, department of the Charente (administrative region Nouvelle‑Aquitaine), France. Grapes come from the delimited areas of the Cognac appellation along the Charente river; the Maison also has a global distribution and commercial presence.

Production from grape to finished product following codified steps: harvest of Ugni Blanc grapes, vinification, double distillation in traditional Charentais copper stills, maturation in oak casks in chais and blending performed by the tasting committee and the Master Blender.

Double distillation in traditional Charentais copper pot stills; only the middle cut ('heart') of the distillate is kept.

Maturation in oak barrels stored in controlled chais; the eaux‑de‑vie are rotated among barrels to develop complexity; the Maison has an extensive historic reserve of barrels.