Founded in 1863, the House of Camus is the last great independent and family-
In September 1944, Michel Camus began working with a company called Blanchard & Cie., which created the Berneroy brand as part of a range of spirits to be sold by Camus. Later on, the company changed its name to Berneroy & CIE., and it was finally purchased by Camus in the 1970s.With finely honed skills and a passion for quality, the Berneroy Master Blender oversees every step of the production process:
Calvados, one of the world’s finest spirits, has been produced in the historic French region of Normandy for at least five centuries.
The Calvados Berneroy Master Blender employs time-
This freshly made, highly aromatic dry cider is distilled using a continuous column still to concentrate and enhance its lively apple character. The resulting crystal-
Calvados Berneroy is aged exclusively in old wood to preserve its genuine aromatic intensity and to avoid an over-
develop more complex aromas of butter, vanilla, baked apple and liquorice.
APPLE GROWING AND HARVESTING
Over 180 named apple varieties are authorized for use in the making of Calvados Berneroy.
These traditional cider apples are grown in the lush green fields of Normandy and harvested at the peak of ripeness, from mid September to the end of November.
The precious fruit are then washed, crushed, and pressed in order to produce an aromatic fresh apple must or juice.
The freshly pressed apple must then ferments spontaneously due to ‘wild’ or indegenous yeasts present on the apple skins and in the environment.
The resulting cider is fermented to dryness in carefully controlled conditions over a minimum period of four weeks and typically attains 5-
In accordance with tradition and the AOC Calvados rules and regulations, Calvados Berneroy products are single distilled.
The freshly made, highly aromatic dry cider is distilled using an antique copper column still to concentrate and enhance its lively apple character.
Single distillation is what makes Calvados Berneroy fruitier, distinctively aromatic and charmingly rustic compared to calvados from the nearby AOC Calvados Pays d’Auge and AOC Calvados Domfrontais regions.
Fine – minimum of 2 years oak ageing
VSOP – minimum of 4 years oak ageing
XO – minimum of 6 years oak ageing
Calvados Berneroy is aged exclusively in older, ‘seasoned’ barrels to preserve its genuine aromatic intensity and to avoid it becoming over-
Through the subtle art of blending, the Berneroy Master Blender then combines eaux-