15% OFF SELECTED ITEMS* ON ORDERS ABOVE £150 WITH THE CODE 'CYBERTREATS'
*Excluding Krug, Dom Pérignon, Ruinart Blanc de Blancs, Château d'Yquem, Château Cheval Blanc, Eminente, Hennessy Paradis Impérial/Paradis/Paradis Magnum/Richard Hennessy/X.O Frank Gehry Exclusive Masterpiece and Glenmorangie Pride 1974.
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Product Details
Hennessy Paradis is a remarkable cognac with a delicate, velvety character – this magnum expresses the best of the rare eaux-de-vie stored in the maison’s renowned cellar. This cognac is made from 100 eaux-de-vie that have been aged for up to 130 years. Expert selection and blending ensure it epitomises harmony, finesse and maturity. It is presented in a stunning decanter by Italian designer Ferruccio Laviani. -
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 - Cap With Cork
- Alcohol by volume - 40.0 % Vol.
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Blend and Origin
Hennessy Paradis
The eaux-de-vie used to create Hennessy Paradis are elegant and supple, with a delicate floral thread. A long maturation period integrates the character of the oak casks in which the eaux-de-vie are housed, and a precise blending of around 100 specially selected eaux-de-vie ensures a voluptuous, sublime cognac with incomparable finesse and spectacular intensity.
This product can only be purchased by persons over 18 years of age.
Food pairing:
Pair with creamy and classic dishes
Starter
Grilled blue lobster tails in a creamy mascarpone sauce are a brilliant match.
Main
For a main course, pair this cognac with slow-cooked guinea fowl dressed with a Sichuan pepper jus.
Dessert
Finish with something fruity and nutty, such as a nougat glacé with almonds, pistachios and candied fruits.
Food pairing:
Pair with creamy and classic dishes
Starter
Grilled blue lobster tails in a creamy mascarpone sauce are a brilliant match.
Main
For a main course, pair this cognac with slow-cooked guinea fowl dressed with a Sichuan pepper jus.
Dessert
Finish with something fruity and nutty, such as a nougat glacé with almonds, pistachios and candied fruits.