Pierre Ferrand Dry Curacao 750ml
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FRANCE : COGNAC
Laraha Bitter Orange Peel — Pierre Ferrand Cognac base, dried fruit and walnut skin infusion, barrel-aged cane sugar
MED-BODIED, BITTER ORANGE PEEL, CANDIED CITRUS, WARM SPICE, OAK
< style="margin: 0;">Alexandre Gabriel of Maison Ferrand developed this with cocktail historian David Wondrich, working from 19th-century French triple sec formulas. The process runs two parallel macerations: Laraha bitter orange peels from Curaçao in unaged grape spirit, then distilled; prunes, walnut skins, almonds, and vanilla in brandy and Ferrand Cognac for months. The two are blended, sweetened with barrel-aged toasted cane sugar, and finished in oak casks.
The cognac base is the defining choice—it adds weight, vanilla depth, and a dry brandy finish that neutral-spirit triple secs can't replicate. It's become the preferred orange liqueur for Margaritas, Sidecars, and any classic cocktail where the orange component needs to contribute rather than just sweeten.
< style="margin: 0;">80 Proof
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