(From left) Chua, Leon, Choong and Yek at Hennessy XO’s ‘Greatness Is An Odyssey’ event. — Photos: LOW BOON TAT/The Star
FOUR entrepreneurs gathered during a Hennessy XO event in Kuala Lumpur to discuss the challenges they faced and also reminisce about the first glass of the cognac they had.
C.R.W.N Idea managing director Andy Yek, 46, said it was his father who offered him his first sip of cognac.
He also credited his father for inspiring him to create his own brand of kitchen and bathroom ware in 2017.
Kin Ho Timber Manufacturing chief executive officer Roland Chua, 38, said he was also given his first taste of cognac by his father.
“As we are a family business, I would accompany my father when he entertained his clients.
“We’d have drinks together whenever there was an occasion to celebrate,” he added.
Syarikat Letrik Chen Guan director Choong Pin Hoong said he recalled being overwhelmed by the spiciness of his initial taste of cognac.
Cocktails to represent the seven notes of Hennesy XO. They are (top row, from left) Spicy Edge, Flowing Flame, Infinite Echo, (bottom row, from left) Rising Heat, Sweet Notes, Chocolate Lull and Wood Crunches.
Now, the 37-year-old said he likes his cognac neat.
The transition is also symbolic of Choong’s ability to weather challenges, like the time he decided to retain all the company’s employees during the Covid-19 movement control order.
This turned out to be a wise decision as when construction activities were allowed to resume, he had a full workforce while others grappled with manpower shortage.
Leon Lee, 40, is the chief executive officer of Zeon Properties Group, which specialises in property development, management and marketing.
He said his first impression of cognac drinkers as matured and successful individuals was derived from a Hong Kong drama series where the characters would always reach for a glass of the amber liquid whenever an important decision was to be made.
“The actors would pour cognac from a decanter and I, too, have one made of crystal in my office.
“Whenever I have an important decision to make, I pour myself a glass of cognac first.
“I find the decision-making process smoother after that,” said Leon.
Hennessy XO partnered with the four businessmen for its “Greatness Is An Odyssey’’ campaign. They were presented at the event by Moet Hennessy Diageo Malaysia senior brand manager for Hennessy XO, Aiko Inouye Lee.
“The Hennessy XO range has always been associated with outstanding leadership and success across every field,” said Aiko.
“Our founder himself possessed a progressive streak and that’s always been how we have been perceived.
“We are excited to share this spirit with the next generation of business leaders and inspire them to achieve the greatness that reflects the Hennessy legacy and quest for excellence,” Aiko added.
On hand to prepare cocktails featuring extra old cognac as a prime ingredient was Arsenio Mariano, 47, a bartender with 30 years of experience.
“The cocktails are an interpretation of the seven taste notes found in Hennessy XO. Of these notes, only four are discernible.
“Three are emotive, evoking feelings and memories,” said Mariano.
To capture the sweet notes, a cocktail using pomegranate syrup and orange bitters was used.
It was further enhanced by a dusting of dehydrated raspberry powder on the rim of a rock glass.Bee pollen, sweet and dusky in flavour, was featured as a garnish for another drink called “Rising Heat” which contains chai tea, cane sugar syrup and champagne vinegar.
For “A Spicy Edge” a green birds’ eye chilli sitting across a Nick-and-Nora glass challenged the courageous with a concoction that had been imbued with Manzanilla sherry and white peppercorn syrup.
Both aimed to capture the spicy notes within the cognac.
For “Flowing Flame”, edible gold leaf draped over pine needles was used to garnish a concoction using chilli bitters and sweet vermouth infused with Lapsang Souchong.
This creation aimed to evoke the smoky sweetness of the cognac.
To capture woody notes, a concoction mixed with Angostura bitters and smoked sea salt was served with smoking maple wood chips.
Named “Wood Crunches”, the drink aimed to capture the oak notes as the cognac matures in its barrel.
Representing the chocolate notes was a concoction of cacao powder infused with 30-year-old Pedro Ximenez sherry, Mexican chocolate bitters flavoured with cinnamon and a chocolate truffle as garnish.
Lastly, to capture the sensation left on the palate after every sip was a concoction called “Infinite Echo” made with star anise, walnut oil and half a teaspoon of Rainwater Madeira wine.
