Our Latest Adventures

  • Cognac and Gastronomy: Hazelnut and Pear Financiers & VSOP Borderies by Les Yeux Grognons

    Let's discover a recipe to pair with our VSOP Borderies: Hazelnut and Pear Financiers. A perfect combination for this winter period.
  • Cognac and Gastronomy: Choux Macchiato & VSOP Borderies by Aurelien Cohen

    I had the chance to discover a new product: the VSOP Borderies Cognac from Maison Camus. When I tasted it, I quickly felt like thinking of a pairing with a pastry! Cognac is an alcohol that is made from grapes and it is a spirit whose richness and aromatic finesse led me to create this recipe for a Pastry / Cognac pairing!

    Here I decided to associate cognac with coffee, here is my recipe!
  • Production process of Ile de Ré Fine Island

    The first distillation takes place in larger pot stills, as the aim is to concentrate the liquid, while for the second only small stills are used. By carrying out the second distillation in small batches using small copper pots, it is possible to closely monitor the rate of reflux within the stills and manage the degree of interaction between the vapour and the copper. The relatively tall and slim necks of these small stills ensure that heavy and oily compounds remain in the pot during distillation, resulting in a very light and smooth spirit.

CAMUS' blog offers insights on products, production techniques, journeys of discovery, tastings and innovation, to explore a world of intense aromas through a privileged point of view. Find new content every week, exclusively created by our editorial team.