alc./vol: 40%
Proof: 80°
Vintage: Non-vintage
Aged: 10 years
Product of:
France
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Camus XO is one of a new range of Camus cognacs produced using their ˝Instensity˝ distillation process to produce "intensely aromatic cognacs" launched in April 2019. It is blended from eaux-de-vie matured in small oak casks for at least 10 years. The blend contains distillates from Borderies.
Sampled on 12/04/2019
Clear, burnished coppery amber.
Dried and candied fruit, honeysuckle and violet blossom, hazelnut, black tea, zesty orange marmalade and vanilla fudge with crème anglaise, chocolate and dried apricot.
Candied fruit, zesty orange marmalade, nutty oak, vanilla fudge, parma violet and black tea leaves with enlivening black pepper, cinnamon, clove and nutmeg spice.
More nutty notes emerge in the long, elegantly spicy mocha coffee influenced finish.
Grand Champagne spice along with floral and nutty Borderies notes shine in this very elegant XO.
One of a new range of Camus cognacs produced using their ˝Instensity˝ distillation process to produce intensely aromatic cognacs. Launched in April 2019,
Launched in April 2019, Camus VSOP is one of a range of Camus cognacs produced using their ˝Instensity˝ distillation process to produce intensely aromatic
Camus XO is one of a new range of Camus cognacs produced using their ˝Instensity˝ distillation process to produce intensely aromatic cognacs launched
A limited edition single-cru and single estate cognac made exclusively with grapes from Camus owned vineyards in Borderies.
A limited edition single-cru and single-estate XO cognac produced using grapes from the most prized vines in Borderies vineyards owned by Camus.
Originally released to celebrate the Millennium, Camus Extra is blended from cognacs between 30 and 50 years old and is presented in an elegant crystal
Released in 2015, Camus Extra Dark and Intense is a blend of Cognacs, particularly from Fine Champagne and Borderies crus, aged between 30 and 50 years.
A cognac made from grapes grown on Île de Ré, an island off the west coast of France in the Bois à Terroirs cru, the most westerly region of the Cognac
The eaux-de-vie are first matured in a damp cellar on Ile de Ré then transported to Cognac where they are re-casked in very old barrels which have been
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