Berneroy Calvados
Founded in 1863, the house of Camus is the last great independent and family-owned Cognac house among the Grandes Marques. Run today by Cyril Camus – the fifth generation – the company is guided by the principles of independence, quality, tradition and innovation.
Camus produces the venerable Chabanneau Cognac — originally founded in 1830 and a European and Dutch Indies favorite. Chabbaneau produces a refined and elegant XO that is the No. 1 selling Cognac in Europe.
Berneroy Calvados is crafted using centuries-old traditions dating back to 1553. It is made from aromatic cider apples grown in the Normandy region of France. These special apples produce aromatic, complex and well-balanced Calvados. With finely honed skills and a passion for quality, the Berneroy master blender oversees every step of the complex production process. First, dry cider from the finest apple orchards of Normandy, is distilled. The resulting crystal-clear spirit is then patiently aged in French oak barrels for several years, during which its distinctive aromas of butter, vanilla, baked apple and licorice develop. Through the subtle art of blending he then combines Eaux-de-vie of various ages and characteristics to ensure a consistent house style and to create the delicious Berneroy Calvados range.
Berneroy Fine and V.S.O.P Calvados can be enjoyed in a variety of ways: on the rocks or with tonic as a refreshing summertime drink; as a shot served neat as a palate cleanser between courses; and as a perfect accompaniment to creamy cheeses like Camembert or desserts like apple pie, tarte tatin or crème brûlée.
The intense and seductive flavors of Berneroy X.O. are best enjoyed with rich and elegant desserts, as an ideal after dinner drink served in a traditional snifter, with a fine cigar, or after a strong espresso.
