Pierre Ferrand Dry Curaçao Liqueur

Cocktail Historian David Wondrich teamed up with Alexandre Gabriel of Cognac Ferrand to reinvent this Dry Curaçao based upon a 19th Century recipe. Utilizing three separate distillations combining 14 botanicals, dried bitter Seville oranges, un-aged brandy and Cognac, the blend is then barrel aged. The result is perhaps the best liqueur we have recently tasted. Orange, creamy vanilla and marzipan aromas dominate. Its taste is silky smooth, rich, sweet and orange laden upon entry, then dry and spicy on the finish. Delicious on its own and essential in any finely mixed cocktail calling for triple sec or Curaçao.