BRIEF:
Q&A
H
AILING FROM a country where cel-
ebrating independence is practically
an everyday fête, this year theHouse
ofCamus(pronounced: “Kah-moo”) iscelebrating
150 years as the largest family-owned, indepen-
dent cognacmaker in theworld.
Tomark themilestone, fifth-generationowner
Cyril Camus has launched thehistoric cognac
Cuvée 5.150, which is as intriguing in flavor and
passion as the family’s rich legacy. Camus also
released 1,492 limited-edition,numberedBaccarat
crystal decanters filledwith the golden drink—
blended from fivedistinct eaux-de-vie that each
exemplifies the essence of its respective genera-
tion—aspartof itsMasterpieceCollection,which
retails from $5,600 to around $13,500. In honor
of all of theabove, thismonth, HouseofCamus is
hosting an intimate celebration among the vine-
yards at the family’s château inCognac, France.
Before the festivities, though,
AmericanWay
had the chance to sit down with the debonair,
42-year-old father of two to savorwhere thispas-
sionatebrandhasbeen through thepast 150years
and toget a tasteofwhat is yet to come.
AMERICANWAY
:
Tell us about the château.
Whatwas it likegrowingup inCognac?
CYRILCAMUS:
Quitenice.Cognac isagreatplace.
I always said I grew up in themiddle of the vine-
yards, with the product itself. What was around
the castle left more of a lasting impression than
thehouse itself.
AW
:
How has the family’s legacybeenpassed
down through thegenerations?
CC:
I thinkyou find [our legacy] ineverybottleof
Camus — and in the people of the
company as well. Passion is some-
thing that sets the company apart,
and it’s basically been about main-
taining our values and passion and
passing that on.We’ve learned that
it’s actually a great thing to live by
your values, lead by your philoso-
phy and always put your product
first. The rest of it takes care of
itself.Whenyou lookat cognac, I’m
actually selling products that my
father and his father distilled. So
everything I’mdoing today andproducing today,
Iwill never get a chance to sell. Itwill bemy sons
and their sonsor daughters selling it.
AW
:
Was it loveat first sipwithcognac?
CC:
I unofficially tried it for the first timewhen I
was 11—notcondonedbymyparents.Mybrother
and Iwereearningpocketmoney for clearingup
the dishes after everybody had left my parents’
dinnerparty, and someonehadn’t finishedhis co-
gnac. Iwanted to seewhat itwas that everybody
was talkingabout. Let’s just say thatwhenyou’re
11, your palate isnot ready.
AW
:
Howdoyou recommenddrinking it?
CC:
Something Iwouldalways insiston is toenjoy
it on the nose and then savor it on your palate.
Withmost spirits, people will take a glass and
bring it to the lipsanddrink, butwithcognac, you
alwaysbring it toyournose firstbecause it’ssuch
adramatic spirit. Youactually startwith thenose,
swirling the cognac in the glass to release and
distinguish thedifferentaromas, and thenyougo
to the sipping later on.
AW
:
Tell usabout thenewcuvée.
CC:
It’s aproduct that has tobeexperienced. De-
scribing itwouldn’t give itmuch justice. Basically,
this cuvée is a blend of five different cognacs,
andeachcognacwaspicked tobest exemplifyor
symbolize thedifferentpersonalitiesof eachgen-
eration of the family [who has] run the company.
Cognac has away of finding its ownblends, and
this cuvée is a symbolic product in a lot of ways.
This isquite themilestone for us.
AW
:
What’snext for thecompany?
CC:
Keepgrowing, keep innovating, keep respect-
ing thepast and looking to the future.
ALivingTradition
Celebrating 150yearsof
CAMUS
Formore informationaboutCamus,
visit
ThePerfectWayto
SipCamus
CamusCognac 150-Year Special
1oz.
CamusVSOPElegance
⅓
oz.
cane-sugar syrup
Threedrops
of violet liqueur
3oz.
Champagnebrut
1
maraschino cherry
Pour the first four ingredients intoa champagne flute in theorder
listed. Garnishwith themaraschino cherry.
32
JUNE 01, 2013
AA.COM/AMERICANWAY
