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Meet the maker: Patrick Leger, Grand Marnier
Douglas Blyde meets the master distiller and master blender of world-famous liqueur, Grand Marnier at the fifteenth-century Château de Bourg-Charente, Cognac…
You were born in Cognac in 1969 – was that a good year for the drink?
By 1969, Grand Marnier was a well-established spirit, and while the recipe has never been altered, 1969 saw the liqueur reenvisaged for a pivotal moment in world history… Using Grand Marnier, Joe Gilmore, renowned Head Bartender at the American Bar at The Savoy, created the Moonwalk cocktail to celebrate Neil Armstrong’s first steps on the moon – a little known fact which coincides with my year of birth!
How do you enjoy the core Cordon Rouge?
The dual elements of Cognac and bitter North African and Caribbean citrus bigaradia in Cordon Rouge integrate beautifully into mixed drinks, and really work to elevate a serve. For me, this is best brought to life in the Grand Margarita, an evolution of the traditional margarita with Cordon Rouge as a superior stand-in for triple sec. Grand Marnier is often enjoyed as a digestif however it can also be enjoyed with food. The bitter orange pairs perfectly with chicken, beef, pork, duck and even vegetables, but on the sweeter flipside, the hazelnut and toffee from the Cognac notes, works particularly well with chocolate and vanilla desserts.
How important is the broad bottle of Cordon Rouge to the brand’s image, and what does it represent?
Grand Marnier’s bottle shape is iconic. It is reminiscent of a Cognac pot still, patented by the brand. Alongside the shape, the red ribbon is also at the heart of brand recognisability and has been a signature feature in the packaging since Grand Marnier’s birth. The Crest embodies the history and the heritage of the brand. The lions are the emblem of the Poitou-Charentes region and the turrets with the star come from the House of Marnier-Lapostolle.
What other expressions are available?
Alongside Cordon Rouge, the range is comprised of Louis Alexandre, Centenaire, Révélation and our most exclusive blend, Quintessence. Louis Alexandre was created in honour of Louis-Alexandre Marnier Lapostolle in 1977. The recipe was inspired by a ritual that Louis-Alexandre was particularly fond of – adding an extra drop of Cognac to his glass of Grand Marnier liqueur to give it a more intense taste. Centenaire was introduced in 1927 and commemorates the 100th anniversary of the House of Marnier Lapostolle. It is an exceptional blend of refined XO Cognacs combined with the essence of exotic bitter oranges. Révélation offers the most Cognac-forward taste with high content of rare XXO (91%) and a dash of Bigaradia essence. Lastly, Quintessence is a true masterpiece elevating the assemblage of Cognac and bigaradia orange to its ultimate expression. Made from the rarest and oldest hors d’âge Cognacs and packaged in a crystal carafe.
Who designed the decanter for Quintessence?
The decanter is handmade by Baccarat’s masterful artisans inspired by the iconic original bottle of Grand Marnier made centuries ago. Each decanter is unique and mouthblown at 1,450 degrees Celsius. It features a hypnotic, never-ending twist that plunges into the unrivalled elegance of the rarest Cognac adorned with a hand-made stopper.
What are the plans for Grand Marnier’s home, the Château de Bourg-Charente?
The Château de Bourg-Charente at the heart of our distillery is currently being renovated and we plan on making sure that it remains full of life.
How do you use your master’s degree in business management on a daily basis?
While my studies play a role in the day-to-day, it’s my 30 years of experience in the world of wine, spirits and distillation which I utilise daily. My parents were winegrowers and distillers, and they handed me their passion and savoir-faire, which has led me to where I am today.
Where did you work before, and what did you learn in that role?
After my studies, I joined the French brand Alizé in 1990, which sharpened my knowledge and experience across several categories including cognac, liqueurs, and beer. Nearly 15 years later, I joined the Camus company as Master Blender, where I formulated my own signature vision for Cognac. I climbed the ranks and joined General Management in 2010 and was dually entrusted in 2012 with the management of Camus wine estates over 200 hectares in Borderies. In 2015, I joined the Bord de Lambay Irish Company, where I curated an Irish Whiskey Cognac cask finish. A year later, I was appointed Chairman of the Management Committee of Château Loudenne (owned by the Chinese group Moutaï, owner of Baiju). I joined Campari Group as Director of Operations of Marnier-Lapostolle Bisquit in 2020.
If not a Master Distiller and Master Blender, what would you have done?
Either a winegrower or perfumer!
Tell us something unusual about yourself?
I love cooking Asian cuisine – I try to find and source the most wonderful ingredients to get creative at home.
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