From the swagger of Busta Rhymes’ Pass the Courvoisier to the exclusive Japanese cask-aged edition showcased in Harrods, Courvoisier has long enjoyed its place in the spotlight. Yet, the true heart of this storied house beats quietly along the banks of the River Charente, far from the bright lights. It’s here, on the peaceful waters once used to ship Cognac to the world, that Courvoisier’s legacy was born and where, today, it’s being reawakened.
The newly revitalised Maison Courvoisier feels like a love letter to the brand’s past, crafted with meticulous care by Gilles & Boissier, designers celebrated for their work at Connolly in Mayfair and some of the world’s most opulent hotels. Their restoration has breathed fresh life into the 1857 building, making it more than a distillery centrepiece.
On my visit, I was joined by Thibaut Hontanx, Courvoisier’s seventh chief blender, who has become a modern custodian of this ancient craft. He led me through the Louvre-inspired building, sharing his journey with quiet reverence. “When I first stepped inside after the renovation,” he said, “I felt like I was rediscovering a part of myself. Hours passed as I wandered, marvelling at the details that make this place feel both timeless and entirely new.”
As we passed through the tall gates into a lavender-scented courtyard, we were greeted by Courvoisier’s London ambassador, Beckie Sullivan, who handed us VSOP and lemon soda-based Gala cocktails. Before stepping inside, Hontanx revealed that he had chosen not to follow the renovation’s progress: “I wanted to keep the original space clear in my mind, so I avoided even looking at the 3D plans. When I finally stepped inside, I was disoriented by changes like the new wall where the entrance used to be. Then I spent hours exploring each room, appreciating the craftsmanship.”
We made our way to the tasting room, bathed in sunlight from the dappled Charente and framed by an ink mural of vineyards. Here, we sipped on mahogany-hued, chestnut-scented XO Royal — no oversized brandy balloons here. Offering a glimpse into the Cognacs which once graced Europe’s royal courts, XO Royal blends grapes from Fins Bois in Jarnac with those of Grande Champagne across the river. Alongside XO Royal, the pinnacle expression is L’Essence de Courvoisier, a sugar-toasted nectarine perfumed blend of over 100 eaux-de-vie, some dating back to the early 1900s, encapsulated in decanters topped with crystal stoppers inspired by Napoleon’s signet ring. Then there’s the berry and incense-scented Courvoisier Mizunara blend, a bold collaboration with Suntory’s legendary Shinji Fukuyo.
After the tasting, sliding doors revealed the red bar, its shelves adorned with a bravura of cask samples and walls offering glimpses into the Maison’s archive, in testament to the legacy of Félix Courvoisier, who founded the house in 1828. We ascended the grand staircase, past portraits of every blender to date, including Hontanx, who has held the title of Chief Blender for two years, succeeding Patrice Pinet. “Patrice told me, ‘Thibaut, I’m retiring. You’ve mastered the technique — now I want you to be the next master blender.’ We discussed style, quality, and the Maison’s heritage, and I still call him for advice,” said Hontanx. Since taking the reins, he has upheld Courvoisier’s legacy while ensuring “the flame remains strong.”
Hours passed as I wandered, marvelling at the details that make this place feel both timeless and entirely new
As we reached a second, more discreet bar on the top floor — one no guest leaves sober — Hontanx shared a touching detail from the renovation: the name of every Courvoisier employee is engraved on the roof tiles, a tribute to the people behind the brand. Even Courvoisier’s 600 grape growers expressed immense pride in the restoration, with one remarking, “This is something beautiful which Courvoisier will share with the world.”
Just when I thought the experience had reached its zenith, Hontanx led me down into the Paradis — Courvoisier’s treasure trove of rare Cognacs, some dating back hundreds of years. There, in the dim light, I was given the rare honour of extracting drops from a Petit Champagne Cognac made in 1957, the year the Maison turned 100. The notes — refined, raisin-like, and, surprisingly, full of life — lingered on my palate, as if refusing to let go.
Emerging into the sunlight, I couldn’t help but ask Hontanx what his dream would be. With a smile, he answered, “I’d love to talk to everyone enjoying a glass of Courvoisier, to understand what they feel in that moment. Imagine the stories that would unfold.”
It’s a fitting sentiment from a man whose work is, at its core, about connection — across time, culture, and place.
As I made my way back to London, that Busta Rhymes lyric came back to me. But Courvoisier isn’t just a spirit passed from hand to hand in a music promo, it’s a legacy passed across generations of grape-growers, distillers, coopers, and of course customers. Nearly two centuries of craft and passion flow within every drop, as constant and enduring as the river which flows beside the Maison.
