Master blender Cécile Roudaut explored new production methods for St Remy with a double maturation process. The first takes place in new Quercus Petraea oak casks with a fine grain, which were toasted using medium and high heat. These casks impart spicy, vibrant tannins. The second maturation occurs in more traditional European oak casks (with a large grain), toasted using high heat only. These casks are more balanced and sweet, helping to mellow the bolder first barrel. Together, they make a beautifully contrasting pair that give this brandy a unique profile and plenty of flavour.