CAMUS Ile de Ré Cliffside Cellar

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CAMUS Ile de Ré Cliffside Cellar

Postby wouter » Wed Jun 29, 2011 7:55 pm

This year, CAMUS is introducing CAMUS Ile De Ré Cliffside cellar in its ongoing quest to show cognac enthusiasts the widest panoply of flavours that the cognac appellation can offer. The discovery of the vineyards of the Ile de Ré, the most westerly part of the Cognac AOC region, has been a revelation to CAMUS.
CAMUS Ile de Ré Cliffside Cellar marries the secret alchemy of nature in its rawest island form with five generations of the CAMUS family’s traditional skills. Drawn exclusively from eaux-de-vie grown, distilled and aged on the island in a very humid cellar, it develops a lively, dry palate with a fruity touch. It then undergoes an additional maturation in an exceptional place: a cellar deep in the Fort de La Prée, adding a distinctive marine and mellow character to the eau-de-vie.

Located on a cliff overhanging the Atlantic Ocean, the Fort de La Prée, built in 1626, is one of the rarest examples of pre-Vauban military architecture. Its cellar is subjected day after day to the full force of the oceanic climate.

CAMUS Ile de Ré Cliffside Cellar will replace CAMUS Ile de Ré XO within the Ile de Ré range. The packaging marries deep and light blue, both in matt and bright, giving the whole product a premium perception and visual impact on the shelves. ‘This concept is really unique within the Cognac market: Consumers eager to experiment with new tastes and looking for authentic and quality products should find CAMUS Ile de Ré Cliffside Cellar very attractive,’ says Fabien Besse, CAMUS product manager Jr. ‘CAMUS Ile de Ré Cliffside Cellar is the perfect product for cognacs and spirits enthusiasts seeking original products, beautiful gifts or looking for a distinctive cognac.’

The CAMUS Ile de Ré range is already present in duty free shops and in selected domestic markets including Japan, Taiwan, Singapore and Northern Europe.

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Re: CAMUS Ile de Ré Cliffside Cellar

Postby Pierre » Sat Jun 22, 2013 9:14 pm

If anybody tasted that, I'd be very curious to have their thoughts :mrgreen:

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