The Nature Of The Job

"I'm currently trying to understand what are the weaknesses we have so I can figure out what and where I need to focus my energy on. After understanding this better, then I can move on to having masterclass programs for consumers and bar staff so I can show them how Martell is different from the competition," says Gourvil. 

The Hardest Thing About The Job

"The most difficult part of my job is also the most interesting one, which is to adapt to a new country's culture. There is a lot that I need to learn so that I don't make any mistakes. That's something I wouldn't want to do," he says.

The Best Way To Introduce Someone To Martell For The First Time

"The best way is to bring them to Cognac, France. I mean, we can hold a tasting for them, explain the process and they will have a rough idea about what cognac is and how we make it. However, if I bring you to France, and put you right in the middle of the vineyards in the distillery, you will have a full understanding of the process and you will build emotions. And then when you return to your country and have a glass of cognac, you will always be reminded of the smells, the memories and the flavours you had in France," explains Gourvil.

Education = Appreciaton

"I want to bring a little bit of the French spirit to Malaysia and increase the public's knowledge on this historical brand and cognac. It's not only about drinking Martell, it's also about educating the people on our whole story. Cognac is back at the front of the bartending scene and I would like to bring it to more cocktails in Malaysia," says Gourvil.

What He Thinks Of Malaysian Drinkers

"Malaysia is a big market for us and Malaysian drinkers are really eager to learn about what they are drinking. They are willing to learn and I am here to bring them this knowledge," says Gourvil.