Liqueur Ferrand Dry Curacao

Of course, Maison Ferrand started as a cognac house, so it was natural to apply the same ancestral methods of distilling grape spirits, ageing and blending to the creation of our very own dry curaçao. We started by infusing Laraha bitter orange peels, from the Curaçao Islands in the Caribbean, in eau-de-vie , and then distilled it in our traditional Charentais copper stills.

To highlight the aromatics of these distinctive oranges, we applied the 19th century blending technique of vegetal infusion of ingredients like prune and walnut shell for several months in both unaged eau-de-vie and aged Ferrand Cognac. The final blend adds just the right amount of barrel-aged cane sugar, then matures in French oak for a few more months.