You know that feeling when a classic gets a reboot and you’re just waiting for it to be a disappointment? That’s what a lot of people thought when Martell Cordon Bleu Extra first hit the shelves. People love the original Cordon Bleu. It’s a legend. It’s been around since 1912. Edouard Martell basically created the blueprint for what an "Extra Old" cognac should taste like without even trying to follow the rules of the time. So, messing with that formula seems like a risky move, right?
Honestly, it wasn't a mess-up. It was a flex.
What is Martell Cordon Bleu Extra anyway?
Martell Cordon Bleu Extra isn't just the standard bottle with a fancy label. It’s a specific interpretation of the house style that leans heavily on very old Borderies eaux-de-vie. Most cognacs rely on the Grande Champagne region for their "premium" status. Martell is different. They’ve always been obsessed with the Borderies—the smallest of all the cognac crus. The soil there produces spirits that are floral, smooth, and have this weirdly specific violet aroma.
The "Extra" tag here means age.
While a standard XO (Extra Old) must be aged for at least ten years, this specific bottle is pushing much further. We’re talking about a blend where the youngest components have seen significant time in fine-grained French oak, but the older portions bring the real weight. It’s an invitation to see what happens when you take an icon and turn the volume up.
The Borderies obsession and why you should care
If you’re drinking Martell, you’re drinking the Borderies. That’s the rule.
In the world of cognac, the "terroir" talk can get a bit pretentious, but with Martell Cordon Bleu Extra, it’s actually functional. The Borderies region represents only about 5% of the total cognac vineyards. It’s tiny. Because it’s so small, the supply is limited. This is why Martell tastes nothing like Hennessy or Rémy Martin. While those houses go for power and structure (Grande Champagne), Martell goes for elegance and roundness.
Think of it like this. Grande Champagne is a heavy velvet curtain. The Borderies—and by extension, the Extra—is more like a silk sheet. It’s thinner in texture but more complex in how it catches the light.
When you sip Martell Cordon Bleu Extra, the first thing that hits you isn't the alcohol burn. It’s the fruit. Dried plums. Apricots. Then comes the "Rancio." That’s a term aficionados use to describe the earthy, nutty, almost mushroom-like flavor that only happens after decades of evaporation in a cellar. It’s the smell of an old library mixed with a fruit cake.
How does it actually differ from the classic Cordon Bleu?
This is the question everyone asks. Is it worth the price jump?
The standard Cordon Bleu is already an XO-quality liquid. The Extra takes those same flavor profiles—gingerbread, roasted cocoa beans, candied orange—and stretches them out. It’s more concentrated. If the original is a high-definition movie, the Extra is the 4K IMAX version.
One big difference is the finish. A younger cognac disappears from your tongue pretty quickly. You swallow, it burns a bit, it’s gone. With Martell Cordon Bleu Extra, the flavor hangs out. You can still taste the cinnamon and honey five minutes after your last sip. That longevity is what you’re paying for.
The Double Distillation Process
Martell uses a specific method that strips away the heavy sediments (the lees) before distillation. They are the only major house to do this consistently across their range.
- Purity: By removing the lees, they get a much cleaner spirit.
- Aging: Because the spirit is so "pure," it takes on the oak flavors more delicately.
- Result: You get a cognac that doesn't feel "woody" or bitter, even after 30 or 40 years in a barrel.
Myths about the price and "luxury" status
There's a lot of nonsense online about how certain cognacs are better because they cost $5,000. Look, price is often just marketing. However, with Martell Cordon Bleu Extra, the price reflects the scarcity of the Borderies stock. You can’t just plant more vines in that region; there’s no room left.
Some people think this is just a Travel Retail gimmick. It started that way. It was originally launched for duty-free shops in airports like Singapore Changi and Hong Kong International. But the demand was so high that it migrated to the general market. It’s not just a "souvenir" bottle. It’s a legitimate staple for serious collectors.
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Real-world tasting: Don't ruin it with ice
I know, I know. "Drink it how you like it."
But seriously, if you put a handful of ice cubes in a glass of Martell Cordon Bleu Extra, you’re killing the aroma. Cold temperatures mute the volatile compounds that give the Borderies its floral scent.
If you must chill it, use a single large, clear ice sphere that melts slowly. Or better yet, just add two drops of room-temperature water. That’s it. Just two drops. It breaks the surface tension and releases the "Extra" aromas that have been trapped in the bottle.
The design: It’s not just a pretty bottle
The packaging for the Extra is a callback to the 1912 design. It’s got that blue ribbon (the "Cordon Bleu") and the wax seal. But the glass is more substantial. It feels heavy in your hand. In a world where luxury brands are moving toward tacky, gold-plated bottles that look like they belong in a nightclub, Martell stayed classy. It looks like something a diplomat would have on their desk in 1950.
Why the "Extra" category is confusing
The cognac industry changed its rules a few years back. "Extra" used to be a vague marketing term. Now, it’s a recognized category that sits above XO.
Wait.
Actually, it's more of a middle ground. It's often older than a standard XO but hasn't quite reached the "Hors d’Age" (Beyond Age) status. For Martell Cordon Bleu Extra, this positioning is perfect. It’s accessible enough to be a gift, but complex enough to satisfy someone who has been drinking brandy for forty years.
The "Angel's Share" factor
In the cellars of Cognac, France, about 2% of the spirit evaporates every year. They call this the Angel's Share.
When you’re making something like Martell Cordon Bleu Extra, which uses very old stocks, you’ve lost a massive amount of liquid to the air over the decades. This evaporation concentrates the sugars and the tannins. When you drink this bottle, you’re basically drinking the survivors. The alcohol that didn't disappear into the French sky.
A quick guide to pairing
Most people think of cognac as a "cigar drink." Sure, it works. But Martell Cordon Bleu Extra is surprisingly good with food.
- Dark Chocolate: Anything above 70% cocoa. The bitterness of the chocolate brings out the orange peel notes in the cognac.
- Roast Duck: The fattiness of the duck cuts through the alcohol, while the fruitiness of the Borderies acts like a sauce.
- Roquefort Cheese: This sounds crazy, but the salty, pungent blue cheese against the sweet, floral cognac is a revelation.
Is it actually a good investment?
Don't buy cognac to get rich. It’s not Bitcoin.
However, old Martell releases tend to hold their value incredibly well. Unlike wine, cognac doesn't age in the bottle. Once it’s corked, it stays exactly as it is. This means you can keep a bottle of Martell Cordon Bleu Extra for 20 years, and it will taste the same as the day you bought it. As the price of old Borderies stocks continues to rise due to climate shifts and land scarcity, these bottles will naturally become more expensive to produce.
What most people get wrong about Martell
People think Martell is "light."
They mistake "smoothness" for a lack of body. It’s a common misconception. Just because it doesn't punch you in the throat with oak tannins doesn't mean it isn't complex. The Extra proves this by adding a layer of spice—clove, black pepper, and cinnamon—that balances out the floral start. It’s a slow-build drink. You have to give it time to breathe. Pour it, wait five minutes, then dive in.
Step-by-Step for the Best Experience
To truly get the value out of a bottle like Martell Cordon Bleu Extra, follow this specific ritual.
Choose the right glass. Forget the giant "fishbowl" snifters. They concentrate the alcohol vapors too much and sting your nose. Use a tulip-shaped glass. It’s narrow at the top to trap the aromas but wide enough at the bottom to let the liquid move.
Check the color. Hold it up to a white background. You’re looking for a deep amber with copper highlights. If it looks too pale, it hasn’t had enough contact with the wood. If it looks like Coca-Cola, it might have too much caramel coloring added (a common practice in cheaper brandies). Martell keeps it natural.
Nose it twice. The first sniff is just to wake up your senses. Don't stick your nose all the way in. The second sniff is where you find the violets and the walnuts.
Small sips only. This isn't a shot. Let the liquid coat your tongue. Notice the "chewiness." A great cognac should feel like it has weight, almost like a syrup but without the cloying sugar.
Store it upright. This is the most important part. Unlike wine, the high alcohol content in cognac will eat through a cork if you store the bottle on its side. Keep it standing up in a cool, dark place.
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If you’re looking to level up from a standard VSOP or a basic XO, this is the logical next step. It’s a masterclass in what the Borderies region can do when given enough time to sleep in a barrel. It’s not just a drink; it’s a piece of French history that you can actually taste.
Buy a bottle, hide it from your friends who like to mix cognac with ginger ale, and save it for a night when you actually have the time to sit and think about what’s in your glass. That’s how Martell Cordon Bleu Extra was meant to be handled.