Product DetailsThe apogee of the art of selection at Hennessy, the peerless Paradis Impérial is created from the rarest and oldest eaux-de-vie, from the world’s largest library. 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%
Blend and Origin
Hennessy Paradis Impérial
The master blender selects only the best eaux-de-vie for this cognac, identifying the point of elegance where 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.
More to try
Named after the iconic paradis cellar, where Cognac maisons store and seal their oldest eaux-de-vie, Paradis Impérial is a fitting tribute to these remarkable, rare spirits and their place in the history of the region. For Paradis Impérial, the eaux-de-vie mature for between 30 and 130 years in older barrels to soften the effect of the wood on the cognac’s color and flavor. Only 10 out of 10,000 eaux-de-vie from any given vintage are deemed exceptional enough for use in this unparalleled blend.
A sublime cognac demands to be served from a sublime vessel. Hennessy turned to renowned French designer Stéphanie Balini to craft a decanter worthy of Paradis Impérial. Made from the finest crystal, shaped in the classic Hennessy style but with a slender silhouette that evokes the elegance of the Russian empress for whom the cognac was first made, the decanter is topped by a crystal stopper. This bespoke casing reflects the refinement of the spirit inside.
Inspired by Cognac
Rich in flavor, a duck consommé is a perfect starter.
Serve a fresh, steamed fillet of turbot on a bed of baby spinach, dressed with hollandaise sauce and caviar.
For dessert, try a delicate millefeuille with layers of vanilla cream, or a vanilla soufflé with Charentais saffron.