Camus

The Maison Camus was established in 1863 by Jean-Baptiste Camus as a grouping of growers to market Cognac under a single name. Leadership has remained within the family and today the house is led by the fifth generation; over time the Maison has developed distinctive lines such as the Borderies cuvées and the Île de Ré series, building international presence including in the duty-free channel.

Strong family roots and a focus on terroir: the Maison combines respect for tradition with specific distillation techniques and selection of eaux-de-vie to highlight the characteristics of individual crus (particularly the Borderies and the coastal islands). The approach favors earthy-aromatic elegance and a commitment to high-quality raw materials.

Headquarters and cellars in the town of Cognac (Charente department), France. The Maison particularly highlights the Borderies cru and also offers cognacs produced or finished with a maritime character from Île de Ré.

Camus operates according to Cognac regulations: double distillation in copper charentais stills; in some expressions distillation is performed on the lees. Eaux-de-vie are selected and blended by the maître de chai and then aged in French oak casks.

Double distillation (deux chauffes) in copper charentais stills; some releases are distilled 'on the lees' for greater aromatic concentration.

Aging in French oak barrels; for certain expressions (e.g., 'Double Matured' or Île de Ré versions) finishing in humid cellars or transfers that exploit local characteristics is used to enrich the aromatic profile.