By Contributor,Kristin L. Wolfe
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At A Rare Dinner in Time, special celebration and our of limited Louis XIII Cognac by Remy at the Pebble Beach Food & Wine Festival, April 2025.
Hugh Galdones/Gamma Nine Photography
Earlier this year at the Pebble Beach Food And Wine Festival, LOUIS XIII Cellar Master, Baptiste Loiseau, uncovered something special. For only the third time in the brand’s history–which stretches back to 1874–they’ve unveiled a special edition. This time, it’s the RARE CASK legacy, under 800 bottles produced in total. The meticulously crafted, elegant bottle made its appearance at an event called “A Rare Moment in Time: A Luxurious French Dinner” that was hosted by Chefs Max Boonthanakit, Markus Glocker, Philip Tessier, Laurent Tourondel, and Laura Werlin. The evening ended with LOUIS XIII pours to the 20 ticket holders in attendance—tickets that sold for $1,250 each.
In a recent Q & A, Loiseau shared more insight into what just makes this limited edition so special, and he shared some of the details behind his very particular line of work.
Being a cellar master of such a prestigious brand
Loiseau: Being the Cellar Master of LOUIS XIII is a privilege I never take for granted. It carries a profound sense of responsibility, not only to uphold the 150-year legacy but also to shape the future of this cognac.
This role isn’t simply about maintaining what has already been achieved, it’s a dynamic conversation between the past and the future. I consider myself a custodian of this extraordinary savoir-faire, building upon the masterpiece I inherited from my predecessors, particularly Pierrette Trichet, my mentor and inspiration. At the same time, I have a duty to look ahead, to nurture the finest eaux-de-vie from our terroir, ensuring the continuity and evolution of LOUIS XIII for centuries to come. The decisions I make today will resonate far into the future.
The soul of LOUIS XIII lies not only in the blend but also in the terroir, my team and I remain deeply connected to the world of winegrowing, working closely with our partner growers in the terroir of Grande Champagne, the 1st cru of Cognac. Through meticulous analysis of soil, climate, and viticultural practices, we strive together to elevate the quality of each harvest and preserve the terroir that defines our cognac.
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Cellar Master Baptiste Loiseau preparing the Rare Cask of LOUIS XIII for guests at a celebration dinner in April at the Pebble Beach Wine And Food Festival.
It is also a privilege to travel the world and share a tasting with our clients – both long-time collectors and new enthusiasts discovering LOUIS XIII for the first time. I enjoy sharing all about what makes this cognac so unique, and there’s nothing quite like introducing someone to our latest Rare Cask. It’s a truly rare moment, even for me, and witnessing their reactions is an unforgettable experience. It transports me back to that precise instant in the cellar when I realized the tierçon was ready – a memory forever etched in time.
A tierçon is a type of large, handcrafted French oak barrel used to mature cognac
This edition is especially special
Loisneau: The previous cellar master, Pierrette Trichet, always guided me to trust my intuition and to allow emotion to inform my decisions. She often emphasized that crafting LOUIS XIII isn’t purely scientific, it’s an art. The discovery of Rare Cask 42.1 perfectly illustrates this principle. Pierrette taught me to embrace the mysteries, to accept that not everything can be explained.
With Rare Cask 42.1, I experienced this firsthand. I discovered a single, exceptional tierçon, holding eaux-de-vie with an astonishing richness and intensity, a distinct expression of LOUIS XIII unlike anything I had encountered. My intuition told me that blending it with other tierçons would be a disservice to its unique character, so I let the eaux-de-vie within this centenarian oak cask mature until they reached their apogee.
Innovation is part of our DNA, even in a House so deeply rooted in tradition. We are always looking ahead, carefully crafting the future while honoring the past.
Baptiste Loisneau, Cellar Master for LOUIS XIII Cognac
To this day, only three have ever been found, each named after their degree of ABV which in each case differs from the normal 40° ABV of LOUIS XIII Cognac.
RARE CASK 43.8, the first of its kind, was discovered in 2004 by previous Cellar Master Pierrette Trichet. The second, RARE CASK 42.6, was found in 2009 whilst I was working with Pierrette Trichet.
Up close on the LOUIS XIII end-of-dinner special pour; there was no shortage of pomp and circumstance for one sip.
10 years later, I discovered what would become a third RARE CASK, singled out for giving an extraordinary new expression of LOUIS XIII Cognac: a delightful combination of freshness and intensity, offering a distinctive generous bouquet of floral aromas and with an unexpected ABV of 42.1°.
How Many Decanters Are There and Who Gets Them
Loiseau: The single tierçon that encases the RARE CASK 42.1 blend provides a limited number of just over 775 unique black crystal decanters, specially-crafted by Baccarat. Given the scarcity of RARE CASK 42.1 worldwide, we have prioritized offering it to our most discerning clientele and collectors.
Handled with care, the Rare Cask Legacy edition has under 800 bottles in total.
Who is the LOUIS XIII client
Loiseau: LOUIS XIII is crafted for those who recognize the value of our terroir and of time. Our clients are discerning individuals who appreciate exceptional craftsmanship, deep heritage, and singular experiences. Each blend of LOUIS XIII encases hundreds and hundreds of eaux-de-vie, making it a blend shaped by generations of Cellar Masters. Those who choose LOUIS XIII value that legacy – seeking not only rarity and refinement, but the emotion and meaning behind each drop.
In a Glass Near You
Loisneau: For the first time in over a decade, we are offering RARE CASK 42.1 by the glass in select prestigious venues, an experience as rare as the edition itself. This moment allows our clientele to discover the singularity of RARE CASK in an intimate, curated setting. In the U.S. you can experience it at the Baccarat Hotel in New York, Hotel Bel Air and Novikov in Los Angeles, Delilah at Wynn Las Vegas, and Faena Miami. Each LOUIS XIII glass tells a story more than a century in the making, and I’m honored to see it shared today.
When speaking to Chef Max Boonthanakit of Camphor in Los Angeles, one of five chefs who got to curate the special dinner for the LOUIS XIII reveal, he said that it was quite a smooth and easy operation. Given the esteem and pomp behind such a luxurious brand, some might think the weight of product’s reputation alone could make pulling off such a feat a bit unnerving. “When you are cooking with other chefs at that level, it’s pretty easy to come up with a delicious meal for one, but also know that everyone is going to respect the collaboration,” he said.
Chef Max Boonthanakit of Camphor is Los Angeles kicked off the dinner with the first bite: A Scallop and Tuna Parfait with Horseradish and Green Apple.
Whereas Boonthanakit is known to use Sea Bream at the Michelin-starred Camphor, he chose to open the meal with a Scallop and Tuna crudo, which is a bit heartier. “I still wanted something light,” he said, “But given the slightly cooler temperatures of Pebble Beach, I went with the tuna. The fish was paired with horseradish and green apple and acted as a palate cleanser.
Although the LOUIS XIII edition did not play a direct role in each dish each chef was responsible for—which was paired with wines from Louis Jadot– they were given a private glimpse into the history of the brand, details behind the RARE CASK and particular significance of the bottle. “The theatrics were amazing,” Chef Boonthanakit said, “I appreciated the whole experience.”
From the welcome pour of Champagne Telmont Reserve de la Terre, and multicourse meal, to the white gloves, Baccarat glass, pipette and final pour, there was no shortage of pomp and circumstance for the iconic French brand. And for those in attendance, there was an appreciation for the labor, intensity, and deeply-rooted tradition that comes with such a highly regarded luxury.
A Rare Moment In Time Dinner
Multicourse dinner and wine pairing menu that led up to the special last sip of the rare cask of LOUIS XIII cognac.
Along with Boonthanakit, Chef Laurent Tourondel of BLT, a Food & Wine Best New Chef, presented the second course, a Spaghettini with Dungeoness Crab, Sea Urchin, and Osetra Caviar; Chef Markus Glocker, celebrated for his work at Bâtard, prepared a Roasted Squab with Champagne, Parsley, and Truffle; Philip Tessier, a two-time James Beard Foundation Award nominee, presented the fourth course, an American Wagyu with Merguez and a Fava Bean Tapanade; Laura Werlin, a James Beard Award-winning author and cheese expert, brought out a Capriole Goat Cheese (Tea-Rose), an Agour 12 Month…..and a Vintage Gouda….for the Cheese Course; and lastly, Annamaria Kosa, from The Lodge at Pebble Beach, presented a Lime and Mint Granita as the Intermezzo and a Carmelia Milk Chocolate Mille Feuille for dessert. All before enjoying the celebratory sip of the Rare Cask LOUIS XIII cognac.
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