“Classic cocktails demand classic liqueurs and no liqueur is more classical than the Pierre Ferrand Dry Orange Curaçao. Crafted in consultation with cocktail historian David Wondrich and based on a 19th century recipe, it is a traditional French “triple sec” – thee separate distillations of spices and the “sec” or bitter, peels of Curacao oranges blended with brandy and Ferrand Cognac. The result is a rich, complex and balanced liqueur that will bring new sophistication to your Punches, Slings, Fizzes and, of course Cocktails. It is also delicious straight up or on ice.”-Distiller Notes
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Pierre Ferrand cognacs owe their personality to more than just terroir, grapes, distillation, casks or slow aging. They also derive their distinctive character from the subtle and precise art of blending. At Logis d'Angeac, five generations of cellar masters have passed on their accumulated knowledge to their successors. Blending is highly skilled work. It takes years of practice and a great deal of talent and intuition before the blender is able to choose the spirits that will best complement each other and come together in perfect harmony to create an incomparable cognac.