FRANCE-BARBADOS / 0.70 liter, 45.3%
AVAILABLE AT THE END OF SEPTEMBER
Camus Cognac 'The Caribbean Expedition'
The House of CAMUS has great pleasure to announce the arrival of its Caribbean Expedition in Barbados after a month and a half’s voyage. The goal of this unprecedented project in the world of cognac is to explore the possibilities of maturing cognac on the ocean and under the tropics.
Jean-Dominique Andreu, CAMUS’ Chief Marketing Officer in charge of this project, praises the experience and professionalism of the crew of the Brittany sail cargo company TOWT "since the tall ship De Gallant departed from the port of La Rochelle on November 23 with our 10 sealed barrels of CAMUS cognac on board, the expedition has had its ups and downs, but there have been some really good times, and it has ended right on schedule, arriving late last night in Bridgetown."
This is where the next step in the maturation process of this CAMUS cognac will begin, overseen by Richard Seale - Director and great-grandson of the founder of the highly respected Foursquare Rum Distillery in Barbados, now in its fourth generation. This family-owned company produces rum that frequently wins at prestigious international competitions and has a historical legacy very close to that of the Camus family, which specializes in the production of cognac and is now in its fifth generation.
Richard Seale said, "We are proud that the illustrious Cognac House of CAMUS asked us to join in this great experience. Of course, patience is paramount in our profession, but I can’t wait to taste the result in a year and a half’s time!"
For this new stage of the CAMUS Caribbean Expedition, the 10 barrels of cognac will begin a year of tropical maturation surrounded by barrels of rum in the traditional open-sided cellars, under the specific climatic conditions of Barbados.
An average temperature oscillating between 21°C and 30°C during the year and an average humidity of 72% - reaching a peak of 99% during the wet season from June to November - are factors which have a very marked influence on the ageing curve of spirits. The most effective measure of this difference is the evaporation, which is up to 10% in tropical weather, in comparison with a rate of 2% in continental weather which can speed up the maturation process by a rate of 2.85. In such a heavily humid climate the evaporation mainly affects the alcohol, causing a natural drop in ABV which doesn’t require any further water dilution and imparting to the eaux-de-vie a very smooth and mellow structure.
This experiment - maturation at sea and under the tropics - is a first in the world of cognac. Some samples of this CAMUS cognac have been kept from before the ship set sail and on its arrival in Bridgetown. Others will be taken throughout the entire tropical maturation process, in order to make a comparative tasting when the adventure finally comes to an end…