Cognac Caribbean Expedition Camus 45.3 %

Cognac Caribbean Expedition can be enjoyed as an aperitif or try with dried fruit or extra dark chocolate.

Cognac production:

Cognac is distilled in onion-shaped copper stills. The wine is heated in the still so that the light alcohol evaporates. The alcohol from the first "burning" is collected and distilled a second time and the new "spirit" sees the light of day.
After several years of aging in oak casks, the "spirit" is transformed into Cognac. The oak trees for cognac grow mainly in Limoges in central France. When they are felled and used for cognac casks, they are hundreds of years old. After aging the Cognac in oak casks, it acquires an amber-gold tone and the delicate scent of oak.
The special thing about the Caribbean Expedition is that 10 small casks of cognac, which have aged four years at Camus, are shipped to Barbados, where the Cognac ages for one year in the tropical climate. It is then sailed back home to Camus in France, where it is bottled. Only 4500 bottles of this type have been made.

Camus:

The Camus family have been cognac producers since 1863. The expertise and the "secret" involved in "mixing" cognac has been passed down from father to son over five generations. Camus owns 4 distilleries that have a total capacity of 30 million litres.

The Camus house is still family-owned. Today, Cyril Camus is at the helm. You can soberly assess each individual cognac producer on their expertise in "mixing" cognac, as this expertise is only something that the individual producers can achieve through generations and generations of experience, and here Camus stands strong. As Jean-Paul Camus says: "All you need is a great-grandfather, a grandfather and a father - who has devoted his whole life to producing cognac".