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Koktail Magazine
07 Oct 2024
In the world of classic cocktails and refined sipping, Hennessy has always been the name to know. But Fabien Levieux, Hennessy’s ambassador and the man bringing fresh energy to the brand, is here to show us how cognac is shaking up the scene for a whole new generation. We caught up with Levieux at the Hennessy Brand Appreciation Moment event in Bangkok to chat about cocktail culture, spicy Thai food and why he never drinks Hennessy neat (spoiler: cocktails are way more fun).
Hennessy has a rich history—how does that play into today’s cocktail culture?
Levieux isn’t messing around when it comes to Hennessy’s deep roots.
“Hennessy VS, which used to be called Hennessy Three Stars, was made for mixing from the get-go—way back in 1865. It was shipped off to America right when cocktail culture was exploding. So yeah, Hennessy’s legacy is rooted in cocktails, and it still is today,”
he says, with the kind of ease that comes from someone who knows their craft.
He breaks it down simply,
“You want a good cocktail? You need quality ingredients. Hennessy’s been making cognac since 1765. In a cocktail, that’s everything.”
You’ve hosted Hennessy workshops all over—what makes this one in Thailand stand out?
Levieux’s smile widens at the mention of Thailand.
“Thailand just hits different,”
he says, without hesitation.
“It’s not just the beaches or the scenery—it’s the people. They’re warm, open and so enthusiastic. I talk about Hennessy and cognac a lot, but here, with such a receptive crowd, it’s a whole new experience every time. It’s been an absolute pleasure.”
You’re loving Thai food—any favourites so far?
Now here’s where Levieux surprises us,
“Most Europeans can’t handle spicy food, but I actually love it. I’m just starting to explore Thai cuisine, and I’m hooked. It’s fresh, flavourful and completely different from what I’m used to. I tried six dishes today at lunch and I’ve got a long way to go—but I’m here for it.”
What’s your go-to Hennessy moment? Neat or cocktails?
“No question—cocktails all the way,” Levieux laughs. “I prefer Hennessy mixed into a classic Old Fashioned or something playful like a Berry Mojito. Hennessy complements any cocktail, bringing out unique flavours. That’s the beauty of it.
And if he’s pairing Hennessy with food?
“Thai food, obviously. The flavours, the spices—it’s a perfect match with our cognacs. Hennessy is versatile, just like Thai food. Whether it’s lemongrass or chilli heat, there’s a cognac for every moment.”
Levieux’s energy is as smooth as the cognac he champions—refreshing and full of possibilities and Thailand’s vibe is the perfect backdrop for this next chapter in cocktail culture. Whether it’s a classic Sazerac or a spicy Thai feast, he’s got us all rethinking how we enjoy Hennessy—one sip at a time.
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