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We bring you a range of amber-hued elixirs, each with a singular quality.
Researching the past to reinvent the future
Inspired by cognacs used during the golden age of cocktail-making in the 19th century, Ferrand Master Blender Alexandre Gabriel partnered with friend and renowned cocktail historian David Wondrich to revive such a spirit. 1840 Original Formula is young and lively, yet richer in flavor and higher in proof than modern VS cognacs, offering ripe, juicy grape notes with spice and honey accents. Perfect for mixing excellently into cocktails.
The bold character of 1840 Original Formula is perfect for the alluringly fresh Mint Julep. Jerry Thomas, renowned 19th century bartender and one of the first to extensively compile cocktail recipes, made his classic Mint Julep with cognac. We highly suggest doing the same:
- 2.5 oz Ferrand 1840 Original Formula
- 0.5 oz simple syrup
- 15 mint leaves plus more for garnish
Gently muddle mint and syrup in bottom of julep cup. Add cognac and fill level with crushed ice. Gently stir until cup frosts over then top up with mound of fresh crushed ice and garnish with the reserved mint
Et voilà. In the words of Jerry Thomas himself, you now have yourself a “julep that is fit for an emperor.”
In the heart of the Grande Champagne region of Cognac, 10 generations of sons, all named Elie Ferrand, upheld the abiding knowledge of growing grapes and transforming them into exceptional elixirs. This cognac celebrates these venerable men. Made in a style similar to the 19th century cognacs produced by Elie VIII, the family’s most prolific cognac maker, 10 Générations is bottled at 92 proof after ageing in French oak and Sauternes wine barrels.
10 Générations is round and opulent with notes of pepper, nutmeg, baked pear, honey, and white flowers. Much like the 10 generations of Elie Ferrands that came before, this bold cognac is a showstopper and can hold its own simply in the classic Old Fashioned:
• 2 oz Ferrand 10 Générations
• 0.25 oz simple syrup
• 2 dashes of Angostura bitters
• Stir all ingredients with ice and pour over a large clear ice cube
A floral and fresh cognac from the rarest grapes
At Ferrand, we put our distinctive touch on every step of the cognac-making process, starting in our own vineyards. Here, we experiment with older, lesser known varieties including the extraordinary Colombard grape. Colombard brings floral notes of lilac and iris, along with fruity notes of apple, pear, apricot, and prune to Ambré, a bright and fresh cognac.
Having spent enough time in oak to provide a rich foundation while remaining fresh and fruity, the unique qualities of Ambré make it perfect for the Sidecar cocktail. The Cocktail Codex, by our friends at Death & Co, uses Ambré as their go-to for the ideal Sidecar:
1.5 oz Ferrand Ambré
1 oz Ferrand Dry Curaçao
0.75 oz fresh lemon juice
1 teaspoon simple syrup
Garnish with an orange twist
Shake all the ingredients with ice, then strain into a chilled coupe. Express the orange twist over the drink, then gently rub it around the rim of the glass and place it into the drink.
The complex result of double cask ageing
The art of ageing in wine barrels and the intricate cognacs that it produced was a time-forgotten secret until our research uncovered the truth. With Double Cask Réserve we became the first cognac producer to our knowledge to use this technique in modern times. Following a second maturation in Banyuls barrels, a French sweet fortified aperitif wine, this cognac is full-bodied and rich with warm notes of vanilla, red fruits, walnuts, cinnamon, and chocolate.
Ferrand Dry Curaçao will add that “je ne sais quoi” to your cocktails or desserts and have your guests asking how you did it. It can be your little secret, we won’t tell.
We recommend Dry Curaçao in a Grande Champagne Spritz:
1 oz Ferrand Dry Curaçao
4 oz French Champagne
Garnish with a lemon twist
Pour the Ferrand Dry Curaçao into wine glass, add ice cubes, top with ice cold Champagne, twist the lemon peel over the glass to release the oils and drop in.
A rebellious take on the history of cognac
The Renegade range are limited-edition bottlings, which embody the creative and rebellious spirit of the Ferrand house. The name originates from a lively debate during which Master Blender Alexandre Gabriel was declared by peers to be a “renegade,” a title that he proudly hung on to. This series explores forgotten cognac-making techniques as well as Ferrand Cognac’s intensive research in uncovering these innovative methods.
These magical elixirs each have a distinct character and truly shine when sipped on their own. Take the most recent Renegade N°2 bottling, which benefited from a second ageing in chestnut barrels. The practice of using wood other than oak was once common, but today places it outside the laws defining cognac. Renegade N°2 Chestnut Barrel, shines a light on the rich character of chestnut, which gives this very special eau- de-vie pastry-like notes of honey, candied fruits, flowers, resulting in a flavorful complex spirit with a very long mouthfeel and a nice sweetness.
Experience the divine
After decades of slumber deep within our humid cellar, Sélection des Anges awakens and invites you to take a step with us into our vineyards. The rich limestone land crackles lively beneath our feet, whispering secrets of those who walked before: how to create a unique timeless cognac that brings with it a breath of fresh air. Paradoxically vibrant, yet with the rich roundness that comes with age, Sélection des Anges allows us to experience the divine harmony of nature and pleasure.
Sélection des Anges opens with a bouquet reminiscent of baking on a spring day. A pastry profile fresh from the oven of raisin, honey, vanilla, apricot is followed by elegant floral notes of rose and jasmine from the garden. Sélection des Anges is a magical elixir that allows our senses to frolic.
An orange liqueur to wake up your cocktail
Dry Curaçao reveals the magic of the Laraha orange, harking back to a time when this fruit was a rare and highly prized delicacy. Inspired by dry curaçaos of the 19th century, Alexandre Gabriel and renowned cocktail historian David Wondrich paired up again to create an homage to this citrus. The process is intricate, but the outcome is simple : a rich smooth liqueur veiled with orange and kissed with a sweetness hinting of orange blossoms, candied orange zest, and aged cognac.
Ferrand Dry Curaçao will add that “je ne sais quoi” to your cocktails or desserts and have your guests asking how you did it. It can be your little secret, we won’t tell. We recommend Dry Curaçao in a Spritz à l'Orange : 1oz Ferrand Dry Curaçao 4oz French Champagne Garnish with a lemon twist Pour the Ferrand Dry Curaçao into wine glass, add ice cubes, top with ice cold Champagne, twist the lemon peel over the glass to release the oils and drop in. If you want to kick it up a notch, try it with our Ambré in a Sidecar.