Pierre Ferrand Triple Sec Dry Curacao - 2,8L Pouch

Volume: 2.8 litres | Alcohol content: 40% | Chill filtration: Yes | Colouring: Yes

Special Features:

Pierre Ferrand Dry Curaçao combines bitter orange peel with brandy and aged Cognac. To make it, peel from Curaçao's Laraha bitter oranges is first macerated in a grape spirit and then distilled in traditional copper Charentais stills. Separately, botanical ingredients such as plums and walnut shells are steeped for several months in young brandy and aged Ferrand Cognac. Processing these ingredients separately provides the basis for combining citrus fruit with the liqueur's additional aromatic facets.

The blend is sweetened with barrel-aged cane sugar and then rests for another few months in French oak casks. The resulting orange liqueur has fruity, floral and nutty impressions, with a finish shaped by citrus and oak spice. This version contains 2.8 litres at 40% alcohol in a refill pouch, suitable for replenishing the bar bottle.

Dry Curaçao can be used in cocktails such as a Margarita, a Sidecar or a Mai Tai. The liqueur can also be enjoyed neat or over ice.

Tasting Notes:

• Nose: On the nose, fragrant orange blossom combines with notes of old wood and aged Cognac. Fresh and candied orange peel adds to the aromas, alongside a hint of vanilla and nutmeg.
• Palate: On the palate, juicy oranges and candied citrus fruits meet roasted hazelnuts, bitter almonds and marzipan. The texture feels rich, while sweetness, refreshing acidity and pleasant bitterness complement one another.
• Finish: The medium-length finish fades with citrus notes and oak spice, leaving a warm impression.

Distillery/Bottler:

Maison Ferrand was founded in 1989 by Alexandre Gabriel in France's Cognac region. The house is based at Château de Bonbonnet in Ars. Ferrand cultivates its own vineyards in Grande Champagne and matures its Cognacs in its own cellars; as Master Blender, Gabriel is responsible for blending them. The nearby historic Ferrand family estate also preserves records from several generations of Cognac production.

For Dry Curaçao, Gabriel worked with cocktail historian David Wondrich. Their starting point was the French orange liqueurs used in numerous cocktails during the 19th century. Following experiments with historical recipes, Ferrand Dry Curaçao was launched in 2012. The house applied its experience with grape spirits, maturation and the blending of different aromatic components to a liqueur for the cocktail bar.

Facts: