Louis XIII Creates a Legacy Experience in a Store in New York

Luxury is all about experience, and no one knows it better than Louis Vuitton. All the major companies in the field of luxury want to treat their customers to an experience. Spirits and wine tasting has increasingly become an elaborate ritual that is recommended for enjoying the nuances of the scents and the flavor. Grande Champagne Cognac Louis XIII, which is considered to be the world’s most complex and prestigious spirit by Rémy Martin, has created an entire ‘Legacy Experience’ in a store in SoHo. The elaborate experience program is scheduled to travel to Los Angeles and Miami later.

Todd Harrison, the founder and CEO of Minyanville Media, hosted a group of his friends to experience the experience and shared the experience with the less fortunate. Mr. Harrison was lucky that the experience was not only free of charge but got a limited edition three liter “Le Jeroboam” as a donation for his foundation Ruby Peck’s auction scheduled to be held this December. The estimated value is €16,000, or about $22,750. The invited guests included Peter Atwater, CEO of Financial Insights LLC; Scott Redler, the chief strategic officer at T3 Live, Michael Curcio, the president of E Trade Securities and Keith McCullough, chief executive of Hedgeye.

After a brief champagne toast the guests were given a pair of 3-D glasses and ushered into a small room with red sofas and a large screen. The short film had images of a bottle of Louis XIII, châteaux, vineyards and antique casks. The movie was followed by a power point presentation of facts about the legacy of Louis XIII. And then came the time to taste Louis XIII. Pierre Bollet the Brand Ambassador led the group through every step. The process started with smelling it from a distance and then bringing the glass up slowly. You could smell the elegant floral notes of iris and jasmine. It was suggested to take the smallest amount to wet your mouth for the actual tasting. And then it’s an explosion of flavors that can last on your palate for an hour.

Via: online.wsj

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