Revel in an explosion of flavours

Distillation is an essential stage in producing Cognac, and at CAMUS is marked by an ongoing quest for aromatic finesse. Next it is the turn of the cellar master, a true custodian of this ancestral expertise, who appears during the selection process for the newly distilled eaux-de-vie.

This subtle and delicate process is an opportunity to choose the eaux-de-vie which will be used in the blends for future Cognacs. Thanks to a mastery of double distillation both with and without lees, the cellar master will reveal the wine’s ‘heart’ and soul and bring substance and aromatic complexity to each cuvée.

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