Camus Caribbean Expedition Cognac
- Cognac age
- Special
- Growth area
- Blend
- Bottle size
- 700ml
- ABV
- 45.3%
John G.
Reviews written: 14 (see reviews)
Average Score given: 78
Review Overview: Best & Most rated, All Reviewers & Reviews
Regular contributor to Malt Review. WSET Spirits Level 2 Enthusiastic about all spirits but for vodka. Whisky is my 1st love but I'm currently enjoying my affair with rum, brandy and Mezcal.
More Caribbean Expeditions please
Color: mahogany
On the nose: I get sharp but light, coherent and tart aromas of browning bananas, pears, red berries and cherries. Behind them are dry and lighter aromas of leather, dried dates, cacao, cantaloupe melon, orange peel and molasses.
In the mouth: Also sharp and tart but the notes are more expressive. I taste mild and muddled notes of cherries, dried dates, red berries, dried apricots, cantaloupe melons, goji berries, red grape skins, toffee, caramel, caramelized orange peel oil and cacao.
Conclusion: Because there’s no mention of this being their Borderies VSOP, I compared my tasting notes on this to their VSOP Elegance. This Caribbean Expedition is a VSOP since it was aged for 4 years in Cognac before being sent to Barbados.
There are consistent notes, which I think comes from the distillate, such as leather, cantaloupes, toffee, caramel and dried apricots. Yes, the Caribbean Expedition cognac has more aging to it. But I don’t think an extra year of aging alone results in this. Which leads me to think and agree that aging in a tropical climate does wonders. There’s so much more variety and a bit more intense flavor in this Caribbean Expedition.
I hope Camus does this more often. I also hope that other Cognac houses follow suit. Because this can be another trend that’s been not as explored. The only issue I see is that I know there’s a rule in the Cognac AOC that says something like any further aging of Cognac outside of the region can’t be counted on the age expression. Let’s say a VSOP (4 year old minimum) was aged for an extra 6 years outside of Cognac can’t be called an XO. As the XO designation required cognac to be at least 10 years old. So drinkers who only look at age statements may not be drawn to this style.
On a personal note, I’m glad that I live in an era where I’m able to pay attention to the different experimentations being done in the spirits industry. I used to think that using different types of wood was the pinnacle of spirits production. But I’m glad to be so wrong. Now there’s more talk and execution of longer fermentation, using different yeasts and aging in different climates.
Yes, as whisky folk, we learned early on in getting into whisk(e)y that whiskey in Kentucky ages faster than whisky in Scotland because it’s hotter in Kentucky. But few of us get to taste a country’s spirit being aged in a different country. The few I think of are the Heaven Hill bourbon aged in Scotland which were bottled by Cadenheads. There’s the centuries old practice of Caribbean rum being aged in Europe. Now, I’m glad to be able to try a cognac that’s been partially aged in the tropics
Flavour
Tasting
Nose
What aromas do you get when you sniff the Cognac? Do you get hints of fruits or flowers - perhaps it's sweet? Is it intense or rather flat - and most importantly, is the nose coherent to taste and finish? The nose is the most important part when tasting Cognac.
21/25
What aromas do you get when you sniff the Cognac? Do you get hints of fruits or flowers - perhaps it's sweet? Is it intense or rather flat - and most importantly, is the nose coherent to taste and finish? The nose is the most important part when tasting Cognac.
True to category
Array of smells
Intensity of smells
Balance of smells
Presence of ethanol
Mouth
A small sip: Allow your taste buds in the various areas of your mouth to distinguish the different flavours. This part of cognac tasting is described as ‘the palate’. Don’t just swallow it down; allow the liquid to touch all the regions of the mouth. Doing this is necessary as the taste buds pick up contrasting flavours in the different areas of the mouth; on the tip of your tongue to the sides, for example. Take a tiny sip to prep your palate for the sensory experience to come. Take a second larger sip, and gently roll the cognac around, etting it come into contact with every corner of your mouth. Focus on the perceived textural sensations. Are the sensations round and rich or fresh and elegant? Is the overall mouthfeel intense, balanced, disjointed, or lacking presence? In short, how does the cognac feel in your mouth?
15/20
A small sip: Allow your taste buds in the various areas of your mouth to distinguish the different flavours. This part of cognac tasting is described as ‘the palate’. Don’t just swallow it down; allow the liquid to touch all the regions of the mouth. Doing this is necessary as the taste buds pick up contrasting flavours in the different areas of the mouth; on the tip of your tongue to the sides, for example. Take a tiny sip to prep your palate for the sensory experience to come. Take a second larger sip, and gently roll the cognac around, etting it come into contact with every corner of your mouth. Focus on the perceived textural sensations. Are the sensations round and rich or fresh and elegant? Is the overall mouthfeel intense, balanced, disjointed, or lacking presence? In short, how does the cognac feel in your mouth?
1st impression
Body
Texture
Alcohol level
Вкус
Quite simply, what do you taste as you gently roll the cognac around in your mouth? Pay close attention to any flavors of fruits, flowers, oak, and spices - or a complex combination of those elements. Are the flavors cohesive with the Nose and the Mouth, giving a sense of balance and complexity?
22/25
Quite simply, what do you taste as you gently roll the cognac around in your mouth? Pay close attention to any flavors of fruits, flowers, oak, and spices - or a complex combination of those elements. Are the flavors cohesive with the Nose and the Mouth, giving a sense of balance and complexity?
True to category
Complexity of tastes
Distinctiveness of tastes
Intensity of tastes
Balance of tastes
Завершить
The ‘finish’ is the experience you get after you’ve swallowed the cognac. What flavours can you detect? Is it a flat or rough finish and rather sharp, or is it a slight 'punch' you like? How long does the finish last? Also think about overall balance: How does the finish compare to nose and taste?
16/20
The ‘finish’ is the experience you get after you’ve swallowed the cognac. What flavours can you detect? Is it a flat or rough finish and rather sharp, or is it a slight 'punch' you like? How long does the finish last? Also think about overall balance: How does the finish compare to nose and taste?
Flavours
Length
Power / “Smooth”
Balance
Overall Impression
Consider the Nose, Mouth, Taste, and Finish simultaneously - the cognac as a whole. Is there cohesion between the four categories, or does the cognac shine in some areas and appear dull in others? Quite simply, is the memory from the tasting experience one that will last your lifetime; is the memory good but nothing extraordinary; or is the cognac’s impact entirely forgettable?
1/10
Consider the Nose, Mouth, Taste, and Finish simultaneously - the cognac as a whole. Is there cohesion between the four categories, or does the cognac shine in some areas and appear dull in others? Quite simply, is the memory from the tasting experience one that will last your lifetime; is the memory good but nothing extraordinary; or is the cognac’s impact entirely forgettable?
Итого: 75/100
- 80-84: Recommended
- 85-89: Highly Recommended
- 90-95: Exceptional
- 96-100: Superlative