Camut: Stardust in the Pays d'Auge

6/24/19 -

From the diary of John Rankin:

The orchards at Camut are planted to ancient, late-ripening apple varieties that larger producers find too fussy and difficult to work with. Although not certified, the Camut family manages the historic Domaine de Semainville organically partly aided by Limousin cows who eat diseased, early-falling apples and provide their own brand of fertilizer. During harvest season the apples are picked and cleaned, then their leisurely fermentation lasts up to seven months. In the fall this cider is distilled twice in copper pots fueled with traditional apple wood. After distillation, the resulting spirit rests in large 30-40 year old barrels. The secret to the rich, supple flavors is that these casks are never filled more than three quarters full, allowing maximum oxidation and softening of the spirit. To further this goal, the barrels are often racked back and forth several times a year which also helps work out volatile elements. This results in a mind-boggling amount of lost volume, as the alcohol evaporates (as much as 50 percent over twelve years), but as Jean-Gabriel Camut recalls his pioneering grandfather: “Adrian once said you have to lose something to gain something.”

The secret is out on these wonderful spirits, and what you see offered here today is all we will get for the year. These are undoubtedly some of the most terroir-driven and exceptional brandies being made in France today, and offer a wonderful drinking experience to both the occasional dabbler as well as the connoisseur. Oskar Kostecki

As always with spirits offers, we cannot ship out of state. Today's offer is available for in-store pickup, delivery within the city, or shipping in New York State.