CAMUS COGNAC SEEKING TO EXPAND AMERICAN PRESENCE

Michael Hepworth

SPIRITSMAN MEETS MASTER BLENDER PATRICK LEGER

HOLLYWOOD(Spiritsman)9/20/16/–The Cognac market worldwide is dominated by Hennessy and Martell and sometimes it is harder for the smaller brands to breakthrough in the United States at the same level they are at in Europe or even Asia. One of those brands is the family owned Camus, and we got the chance to meet with representatives of the brand and also the Master Blender at the ultra-trendy Barton G restaurant in Hollywood.

The current president of the 153 year old company is Cyril Camus from the fifth generation Camus family, but for personal reasons he could not make the trip so Master Blender Patrick Leger took his place. A typically laid back and charming Frenchman, he has been with the group for about ten years and seems keen to expand the brand, particularly in the two vital markets of Las Vegas and Los Angeles.

There is a delimited area for the production of wines to be distilled Into Cognac, and the area lies in the basin of the River Charente which is about sixty miles north of Bordeaux. The Cognac industry is centered in the towns of Cognac and Jarnac, and the area is divided into seven sectors which became law in 1909.

The Camus operation is actually located in Segonzac, a small town Just a few miles south of Cognac itself, but more importantly in the area known as ‘Grande Champagne,’ which produces the finest Cognacs but do tend to take many years of maturity in the cask. There are many factors involved in producing the best cognac such as soil, climate, distillation etc but the most important factor is the quality of the cask itself. In this case they have to come from the timber in the forests of Limousin and Troncias. During the final storage of the liquid, evaporation takes its toll where it has been estimated that 12 million bottles a year are lost of this sought after and pricey liquid treasure. No wonder it is called ‘the world’s finest brandy,’

The Camus Extra Dark Intense is a rich and spicy cognac with aromas hinting at crème brulee, gingerbread and roasted macadamia nuts. It is the star of their portfolio and their most recent release in April 2015. Retailing at more than $600 in a beautifully packaged gift box The Dark Intense is made from select barrels of the Extra Elegance Cognac ($310) which are then sent to the Master Cooper to break down.

They are then re-toasted to boost the full potential of the liquid. This very intensive and painstaking process produces a cognac full of rich and fruity flavors and a hint of dark chocolate. Spiritsman looks forward to checking out the damp cellars in the winter months to see how the spirit matures.

There are a total of ten cognacs in the Camus collection for every budget Such as VS Elegance ($33), VSOP Elegance ($46) and XO Elegance ($120). The people at Camus are constantly experimenting with this most versatile of spirits, and host tours through the months of May-September at their beautiful facility in Cognac country. Extra Dark & Intense was launched globally last year, it will not be entering the US until next year.

If you prefer not to drink cognac straight then try these cocktails. Brandy Alexander. 1 oz Cognac, 1 oz brown crème de cacao, 1 oz heavy cream, Ice cubes Shake ingredients and ice and strain into a glass. Garnish w/nutmeg.

Stinger-made famous in 1954 book The Spy Who Came in from the Cold 2 oz Cognac, 1 oz white crème de menthe, Ice cubes Shake well and strain into a glass