Hennessy’s Eighth-Generation Master Blender Renaud Fillioux On Family Ties
The Cognac-native talks about growing up in the region, and how the patrimony of his predecessors contributes to Hennessy’s universal appeal.
Most of us inherit traits from our families such as the colour of our eyes or the way we order our coffees, but Renaud Fillioux de Gironde inherited his family’s professional ties with the Maison Hennessy. Hailing from a lineage that has remained unbroken for over two centuries, he was mentored by his uncle, seventh-generation Master Blender Yann Fillioux, for over 15 years, before taking over the prestigious position in 2017, combining his family’s wine-growing expertise with the art of eaux-de-vie selection. The Cognac-native talks about the influence of his family growing up and how the patrimony of his predecessors contributes to Hennessy’s universal appeal.
You’ve been Hennessy’s Master Blender since 2017. What has been most rewarding about the role?
The fact that you contribute to the overall quality of Hennessy. And, when I get the chance to travel, seeing people enjoy the final product. This is why I work every day: to provide great moments and emotions.
The Fillioux family has a historical relationship with the Maison Hennessy. What are some of your favourite cognac-related memories growing up?
I was born and raised in Cognac, so the vineyard was our backyard. If I wanted to look for my mum, I’d usually find her in the distillery. I was a happy kid with all that. Some of my favourite memories were of our family dinners. It was always a big gathering, and I’d get to see my great-uncle [Maurice Fillioux], who was Hennessy’s Master Blender at the time, and my uncle [Yann Fillioux], whom I mentored under. It’s about family spirit, good moments, and spending quality time together.
How has your upbringing affected the way you approach your role as Master Blender?
You pick up values as a kid. And what I learned was the importance of effort and seeking out quality. That still informs me in my role today. If you want to do things well, you have to always think about the future. Not today, but tomorrow and the day after. Nothing is a given, you have to be prepared. And being brought up in this environment, you believe in doing things the right way.
Are there any blends that you are personally proud of?
Hennessy Paradis, even though I’m only a small part of the blend, the final step in a decades-long process. It’s not about my work as a Master Blender, but the visionary work of my predecessors. Paradis is not what my uncle, great-uncle and great-grandfather will be known for, but it’s what they’ve prepared. I’m proud of this family heritage, proud that they were able to develop something over decades, looking after it not only in their time but for the future as well. And thanks to all they’ve done, I can blend Paradis today.
What is the “secret ingredient” in Hennessy cognac that allows it to have such an international appeal?
It’s true that there is a universal taste for Hennessy cognac. I don’t know how to describe it. Part of Hennessy’s identity is its ability to fit with any culture in the world. When you take a product like Hennessy Paradis, it is really about harmony and delicate flavour. Anybody can link that to their culture or background, whether through food, music, or simply by itself. That’s the beauty of Hennessy. There’s no magic ingredient, just a global appeal that works well.
Read the full interview in the August 2024 issue of L'OFFICIEL HOMMES SINGAPORE, and check out the special Hennessy Paired Experience Menu by Chef Jereme Leung at 藝 yì by Jereme Leung.
