Frederic Dezauzier

The Path

Cellar work came first in 1981, when Frederic Dezauzier began as Cellar Master at French Chambers of Agriculture. That kind of post is defined by timing, attention, and control: the craft depends on watching what changes and knowing when to act. He then moved to Cellar Master at Rouyer Guillet, where his work in wine and spirit became more defined and the technical side of the métier sharpened further. The scope of the work widened when Frederic Dezauzier became a Wine and Spirit Consultant at India and trainer of future wine and spirit specialists at Agricultural School in India. Those roles shift craft from handling product to explaining it. In consultation and teaching, knowledge has to be precise enough to use and clear enough to pass on, and his career shows both functions running in parallel. Leadership in spirits followed when Frederic Dezauzier became president at International Eaux-de-vie University from 2007. By then, the work had moved well beyond a single cellar or house and into a broader field shaped by standards, exchange, and recognition. In 2010, he took on the dual role of Global Brand Ambassador and Master Blender at Camus in France, joining public representation with the quieter, exacting work of blending.

The Work Today

Since 2010, Frederic Dezauzier’s role at Camus has combined brand-facing work with master blending. That pairing makes sense for someone whose career has been built around cognac as both language and material: one side requires explanation, the other demands judgment. At Camus, the two are inseparable, and his work sits where house identity and blending discipline meet.

Signature

Frederic's signature wines include Camus Port Cask Finish, VSOP Borderies, and XO Borderies. Each name points to a different register of the same craft: Camus Port Cask Finish, VSOP Borderies, and XO Borderies all sit within a vocabulary he works from as a blender. The range suggests a maker working inside the house style while shaping distinct expressions from it.

In Their Words “I am already with the cognac, so I am ready already.”

Acclaim

Recognition for Frederic Dezauzier is tied to sustained work in cognac rather than a single turning point. At Camus and in the roles that came before it, his standing comes from repetition, precision, and accumulated technical authority. In that sense, the acclaim is part of the craft itself: a career spent close to cognac, and read by peers as such.