Experiencing Conviviality: Unveiling the latest Zodiac edition of Maison Martell, an exclusive pairing dinner, and a master blending workshop

To highlight the elemental forces in the art of feng shui, some areas in the pop-up evoked L’Or de Jean Martell’s distinct elemental characteristics. But the pop-up’s pièce de résistance was the conclave dedicated to the fire element, where the rare and limited trunk of L’Or de Jean Martell – Assemblage du Serpent was unveiled to the public. Its Baccarat-designed decanter was a sight to behold, crowned by a crystal stopper in the shape of a serpent’s head. The neck of the decanter was covered in 19-carat gold, engraved with an intricate snakeskin motif and the edition number. This Zodiac edition for 2025, like the three before it, is only limited to 500 bottles worldwide.

Each Zodiac edition was built upon the symphony of over 1,400 eaux-de-vie from Cognac’s four finest terroirs. What differs is the second blend mixed into the base, which is a blend of very old eaux-de-vie from their particular Zodiac years. For the 2025 release, vintages from Years of the Snake were selected, but what makes it interesting is its closeness to the personality characteristics of the Zodiac. The Assemblage du Serpent preserves the intensity and elegance of the original cognac with extreme subtlety, delicacy, and refinement. Rich nuances evoke the enigmatic personality of the Snake, which is associated with courage, wisdom, and care.

The 2025 Zodiac edition opens with notes of citrus and soft spices, like cinnamon, and hints of blackcurrant, creating an instant sensation of delicacy and finesse. Notes of mild tobacco and precious wood—“smoky” is one way to put it—are revealed after a gentle swirl in the glass. Tasting it for the first time is like a viper’s bite but then subsides into a velvety smoothness, followed by bold citrus notes, candied fruits, fresh blackcurrant, and quince marmalade. It has a generous and lingering finish, a balance of fruit and wood notes that, in Chinese belief, is associated with wisdom.

Among those who joined us throughout the exclusive Martell experience in Singapore were Aldrick Dehec, one of the master blenders on the team of cellar master Christophe Vaultaud, and Martell’s brand ambassador Jérémy Marcelino. Pernod Ricard’s global prestige acceleration director, Hamish Millar, and his colleagues happily guided us through the experience, ensuring that the genuine and convivial spirit the brand was known for would shine through.

In one of our conversations, Marcelino shared that what prompted Martell to create the Zodiac editions (which started with the Year of the Tiger in 2022) was the question of how they can create products that are not just something to enjoy on the spot but would be impactful and bring forth something new.

We had an exceptional dinner at the Michelin-starred Summer Pavilion restaurant at The Ritz-Carlton, where we paired chef Cheung Siu Kong’s sumptuous creations with other signature Martell editions.

Instead of starting the dinner with the Martell Cordon Bleu, known for its characteristic notes of fruit and spices, Dehec asked us to shift things a bit by having Martell Single Cru XXO Borderies instead, paired with the barbecued Iberico pork and honey sauce pan-fried king scallop. The Single Cru’s distinctive notes of candied fruits, dried apricots, and dates balanced the richly flavoured appetiser with spicy and smoky notes. This inaugural dining experience set a high standard of excellence for the rest of the pairing dinner.

While we savoured our generous servings of double-boiled sea whelk soup with fish maw, dried scallops, and chicken, Dehec encouraged guests to add a spoonful of Martell Cordon Bleu into the soup besides savouring it in a glass. He explained that it has been a tradition in Chinese culture, which the other guests affirmed. Adding the cognac to the soup enhanced its depth of flavour, with pinches of bitterness that gave space for tasting notes to be filled by the soup’s ingredients. I must say, it’s an acquired taste, but it’s worth trying.

The main highlights of the dinner for me were the entrée pairings with the elegant and velvety structured Martell XXO. First was the deep-fried sea perch with spring onions, and then the pan-seared Japanese wagyu beef with wild mushrooms. These dishes highlighted chef Cheung Siu Kong’s exquisite command of ingredients and the dishes’ strong umami flavours that complemented the XXO.

When asked why the Asian market is their biggest, Marcelino told Tatler that there is a strong resonance here of the conviviality that Martell and other Pernod Ricard brands uphold. “That vibe and environment of relationality and familiarity is not just within our company, at our workplaces, but even in our activations and dinners with our guests,” Marcelino says.

We visited Pernod Ricard’s new office on our last day in Singapore. Not only was there a fully functional bar and co-working space serving as the office’s foyer, but there was also Le Cercle, a cosy room for enjoying rare world-class spirits for Pernod Ricard’s private client community. Inside the office’s press conference room, we learned the fundamentals of master blending from Dehec and Marcelino.

In my one-on-one with the master blender, he shared that his prior work experience with wines had made him appreciate the process of cognac-making more. It is a time-consuming endeavour that takes almost a decade to produce an eau-de-vie and even more to make a blended cognac brandy.

“It’s a big opportunity to learn and be creative. Even with many years of experience, we stay humble, evolve every day, and learn something different,” Dehec says.

After immersing ourselves in the meticulous process, we took home our personally crafted bottles, blended nearly to the flavour profile of a Martell Noblige. We also took home an auspicious golden calligraphy work on red paper to welcome the Chinese New Year 2025.

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