Camus is adopting a pioneering approach to the development of a new limited-edition Cognac.
The Cognac house has loaded ten sealed casks onto the De Gallant sailing boat and sent them on a 45-day transatlantic voyage in an attempt to explore the boundaries of Cognac-making.
The classic tall ship sailed from the French port La Rochelle on 22 November. Its route includes stops at Madeira and Tenerife and leads to the island of Barbados in the Lesser Antilles of the West Indies. The voyage is in partnership with TOWT, a French company that practises traditional maritime transportation by wind propulsion.
Camus said the project underlined its “pioneering attitude” and experimental vision of the concept of Cognac finish.
Camus said it aimed to expose its Cognac to a new maturation process, first in oceanic conditions and then in tropical weather, to obtain a liquid with an “unprecedented taste profile”.
The company noted that during the 18th century and part of the 19th, the Cognac trade around the world was made by boat. Oak barrels would be exported from their cellars in France and reach their final destinations after months of sailing.
“By the end of the century, the introduction of glass bottles and specific AOC rules led to a completely new commerce for the Cognac Houses. This change effectively cut out the period of ‘sea maturation’ to which every Cognac was exposed before and which would undeniably influence the evolution of the liquid,” Camus said.
“During the 45 days of navigation to the Caribbean, the ten casks of Camus Cognac will be exposed to multiple environmental factors which will influence the process of maturation of the liquid, enhancing its intensely aromatic profile through some very specific reactions, which would happen at a much slower pace in mainland weather conditions.”
Camus emphasised the effects of motion, changes in climate and air pressure variation on the maturation process.
The barrels contain liquids with a 48%ABV, already at their fourth year of ageing. At the end of the journey the barrels will remain with the Rum House Foursquare distillery for a further year of maturation in tropical conditions.
The barrels will then be returned to France and the liquid will be bottled as Camus Caribbean Expedition, the first Cognac to be double aged in oceanic and tropical conditions.
Camus said the one-off experimental series will be limited to 5,000 bottles (with variation in number according to the reduction of liquid during the expedition) and will be released through key selected retailers by the end of 2020. 1,000 bottles will be available for sale en primeur.
The ocean crossing will be followed and documented by Camus on social media. Click here to follow the voyage.
