FB : Hennessy
Thanks to the wonderful invitation, I recently went to Menara Ken TTDI for the Hennessy Declassified exhibition, where Hennessy once again brought their vineyards and cellars from Cognac region to life. It was a tailor-made interactive experience created for immersion in the culture of cognac and to educate the public about Hennessy’s savoir-faire that has been pioneered by the brand for centuries.
Happening from 26th of November to 1st of December 2018, guests can take part in a digitally immersive experience at Hennessy Declassified to understand the art of Hennessy’s craftsmanship that has been passed on for 8th generations over the past 252 years and its entire Hennessy cognac-making process.
First station, “A Walk in Cognac”, where guests were surrounded by the sounds of terroir – the screen showed four seasons in Cognac, from tending the terroir in spring to harvesting Ugni Blanc in autumn.
I get to learn the Hennessy’s distillation process of the eaux-de-vie during winter season at the “Double Distillation” zone, followed by an interactive “Infographic Wall”.
At the “Heart of Hennessy”, the brand’s famed craftsmanship was explored by going through a comprehensive showcase of the entire cognac-making process. After watching the short video, I had a better understanding on how eaux-de-vie ages in French oak barrels until it is transformed into Hennessy cognac.
Next stop, we get to watch a sneak peak of “Chateau de Bagnolet” while catching the clock strike at 11am. We were then brought to the “Time for Decision” room where the ritual of Hennessy’s hereditary tasting committee who are in charge of tasting, choosing and making decision for an exceptional blend for Hennessy was revealed. The Master Blender and his tasting committee will gather to taste and select the perfect eaux-de-vie at 11am every day.
Mr Chong Wai Keng, the Brand Ambassador of Hennessy was waiting for us at the next destination, the “House of Hennessy”, to conduct an exclusive tasting session with Hennessy X.O – the inventor of Cognac classification, being the very first Cognac classified as X.O or “extra old” due to its extended aging process. We were also met with the full range of Hennessy’s iconic collection.
Finally, we reached to the last destination, a speakeasy “Hennessy Lounge” greeted by internationally acclaimed mixologists, David Kit Dave of Nutmeg & Clove, Singapore (26-28 November) who served his exclusively curated cocktails – Frenchie Tea and Popping Grenade and Jamie Rhind of Bamboo Bar, Bangkok (29 November – 1 December) who also served his specially curated Birds, Bees & the Trees and Chinatown.
Hennessy Declassified also featured signature cocktails from Hennessy and HYDE such as Hennessy VS Highball – one of the purest and refreshing ways to enjoy Hennessy VS. Owner and mixologist, Andrew Tan also specially curated and designed Hennessy Shrooms to highlight Hennessy VSOP’s natural balance of strength and smoothness with a long-lasting finish. Hennessy Shrooms and Hennessy VS Highball will continue to be available at HYDE.
For more information on the Hennessy Declassified 2018, please visit www.hennessy.com/declassified.
More photos at FOOD Malaysia facebook page, a Malaysian food and lifestyle blogger since 2010
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