alc./vol: 40%
Proof: 80°
Χρονιά: Non-vintage
Παλαίωση: No age statement
Χώρα παραγωγής: France
Launched in April 2019, Camus VSOP is one of a range of Camus cognacs produced using their ˝Instensity˝ distillation process to produce "intensely aromatic cognacs." This VSOP includes eaux-de-vie from the Borderies cru and has "a fruity and floral profile, supported by notes of oak, spice and vanil
Η γευσιγνωσία έγινε στις 12/04/2019
Clear, golden amber.
Rose and jasmine blossom, black tea, caramel, toasted almond and passion fruit.
Vanilla fudge, black tea and light oak tannins, parma violet, toasted almond and light Christmassy spice with dried mango and fresh passion fruit.
Vanilla fudge and black tea continues with subtle mango fruit and light spice.
More elegant and refined than many XO cognacs with pleasing fruit and floral notes garnishing rich vanilla fudge and black tea tannins.
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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