Renaud Fillioux de Gironde

Coming Up

Since 2017, Renaud Fillioux de Gironde has held the Master Blender post at Hennessy, where the work depends on selection, aging, and restraint rather than visible flourish. In cognac, that kind of authority is built from consistency: reading eaux-de-vie, protecting house style, and making decisions that hold over time.

Where They Are Now

Since 2017, Fillioux de Gironde has served as Master Blender, a role that makes the craft legible through process rather than spectacle. The work sits at the point where selection, aging, and judgment have to align, and where every choice carries the house’s style forward. Hennessy Paradis shows that method in finished form. Fillioux de Gironde has said he is proud of it, describing it as the final step in a decades-long process. That framing keeps the emphasis on accumulation: a blend shaped by time, inheritance, and the patient handling of eaux-de-vie as they come into balance. “My elders’ legacy made it possible to craft this new blend.” The line places the work inside continuity, not self-assertion. In blending, the craft is as much about what has been received as what is decided in the present. “I work every day: to provide great moments and emotions.” The sentence is plain about the goal. Technical discipline sits in service of a result that lands in the glass as feeling, with precision used to hold that effect in place.

Signature

Renaud's signature wines include Hennessy Paradis, Hennessy 8, Edition Particulière n°5, Richard Hennessy, and Hennessy V.S.O.P. Each name sits within the same continuum of care, reflecting the range of his blend-making work while pointing back to the house style he helps maintain.

In Their Words “What I learned was the importance of effort and seeking out quality.” “My elders’ legacy made it possible to craft this new blend.”

Honors

The major title is Master Blender, held from 2017 to the present. In a career centered on cognac, that appointment marks the point where the work of directing eaux-de-vie aging and quality becomes the work of composition itself. Recognition here follows responsibility: care for eaux-de-vie, judgment in blending, and the ability to make a work such as Hennessy Paradis read as the end point of a decades-long process.