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Hennessy Paradis Impérial Arik Levy Crystal Decanter 1x70cL

Free standard delivery on orders above 155€ - Contactless delivery with DHL - Please note our delivery times may be slightly extended
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Free standard delivery on orders above 155€ - Contactless delivery with DHL - Please note our delivery times may be slightly extended
LUXURY CHAMPAGNES, WINES & SPIRITS

Hennessy Paradis Impérial Arik Levy Crystal Decanter

Gift box with bottle - 70 cL
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  • Product Details

    Mirroring the multi-dimensional flavours of Hennessy Paradis Impérial, this fine crystal decanter by renowned artist and designer Arik Levy has a curvaceous silhouette accented by sharp lines. Only 10 out of 10,000 eaux-de-vie from a given vintage – some of which are over a century old – are considered worthy of inclusion in this cognac. Paradis Impérial is the embodiment of refinement.
  • How to enjoy

    • The perfect serve - Taste neat, in a tulip-shaped tasting glass
    • Service temperature - Room temperature
    • When to drink - Ready to drink
    • Storage advice - Store upright in a cool, dark, dry place
    • Closure - Crystal Stopper
    • Alcohol by volume - 40.0 % Vol.
  • Blend and Origin

    Hennessy Paradis Impérial

    The master blender selects only the best eaux-de-vie for this cognac, identifying the point of elegance when power meets finesse. Such a degree of discernment is a fine art – only possible because of the legacy of talent and expertise passed down through seven generations of the Fillioux family of master blenders.


Precision and elegance defined

MAY WE SUGGEST
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Food pairing:
Inspired by Cognac

Starter

Rich in flavour, a duck consommé is perfect starter.

Main

Serve a fresh, steamed fillet of turbot on a bed of baby spinach, dressed with hollandaise sauce and caviar.

Dessert

For dessert, try a delicate millefeuille with layers of vanilla cream, or a vanilla soufflé with Charentais saffron.

Food pairing:
Inspired by Cognac

Starter

Rich in flavour, a duck consommé is perfect starter.

Main

Serve a fresh, steamed fillet of turbot on a bed of baby spinach, dressed with hollandaise sauce and caviar.

Dessert

For dessert, try a delicate millefeuille with layers of vanilla cream, or a vanilla soufflé with Charentais saffron.

MORE TO TRY
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