70cl | 40% The Berneroy brand originally found it’s roots within the Cognac industry under the “House of Camus” is 1863. It wasn’t until 1944 when Michael Camus began to branch out and develop a range of outstanding Calvados. The master blender at Berneroy employs tradition, time-honoured methods and expertise to create a range of fruity calvadoses. He allows the freshly pressed apple juice to ferment only using wild yeast that is already present on the apple skins before distilling only once in a copper still. The result is a highly aromatic and fruity calvados which is lively with pronounced apple and melon flavours and full of orchard freshness.
