About Ferrand Cognac
The greatest connoisseurs agree that Ferrand Cognac cognacs are made in a style now rare in the spirits business.
An exceptional vineyard, 100% Grande Champagne – 1er Cru de Cognac
The vines that give Ferrand Cognac its distinctive style are planted on the Angeac terroir in the heart of Grande Champagne, considered the Premier Cru de Cognac. Angeac-Champagne is part of what connoisseurs call the “Golden Triangle”, a highly reputed micro-terroir comprising the best parcels of Grande Champagne. The extremely chalky soil of the rolling landscape gives the grapes the qualities and the necessary acidity to make very good wines that will produce very fine cognacs.
Distillation on the lees, our know-how
At Logis d’Angeac, the critical distillation process takes place under the watchful eye of the fifth generation of cellar-masters. Ferrand Cognac is distilled slowly, in small pot stills with a 25 hectolitres capacity and featuring a distinctive onion shape head, which helps concentrate the aromas and flavors from the wine distilled on fine lees. Particularly rich in fruit aromas, the unfiltered lees help to give the raw spirit body and flavor, elements that will mature and come into their own during the aging process.
Maturing, or the virtues of patience
The fresh “Eau de Vie” is collected from the still and aged in small oak barrels kept in seven different aging cellars – some dry, some humid – at Logis d’Angeac. The thick limestone walls, specific location of the cellars and type of floor (earthen floor in the humid cellars; cement in the dry cellars) all help to ensure the necessary coolness and moisture needed to maintain constant humidity for perfect aging. During the aging process, Ferrand Cognac spend time in various types of cask, of different ages and “toasted” to different levels, in order to avoid excessive bitterness caused by exaggerated tannins or oak. The properties of each cask contribute to the important exchange that occurs during aging between the cognac the air and the wood.
Blending, an art form
Ferrand Cognac owe their personality to more than just terroir, grapes, distillation, casks or slow aging. They also derive their distinctive character from the subtle and precise art of blending. At Logis d’Angeac, five generations of cellar masters have passed on their accumulated knowledge to their successors. Blending is highly skilled work. It takes years of practice and a great deal of talent and intuition before the blender is able to choose the spirits that will best complement each other and come together in perfect harmony to create an incomparable cognac.
Blending is highly skilled work. It takes years of practice and a great deal of talent and intuition before the blender is able to choose the spirits that will best complement each other and come together in perfect harmony. Ancestrale is an incomparable cognac. It derives its distinctive character from a subtle and precise art of blending of ultra-aged vintages called “bonificateurs.”
Only available in limited quantities, Abel offers true complexity through its blend and aging. It manages to highlight the character of each eau-devie included in its concoction. Richness and subtlety are the two words that define Ferrand Abel cognac.
As Cognac matures in oak barrels, slow evaporation occurs, refining the quality and concentrating the finest flavors and aromas. For centuries, the alcohol that evaporates during the aging process has been known as the mythical “Angels’ Share.” What remains in the barrel is a small quantity of Cognac after many years of maturation and evaporation. Our ancestors called it the “Angel’s Selection” and we call it “Sélection des Anges.”
Long ago, in the 19th century, Cognac producers such as Elie Ferrand (8th generation) used a variety of casks to create a fascinating range of taste and complexity. Reviving this forgotten tradition, Ferrand Réserve is first aged in classic Cognac barrels and further matured in Banyuls barrels. This ancient technique creates a one-of-a-kind cognac that highlights the myriad nuances of the legendary “Rancio Charentais” with aromas of nuts, prune, and spice. Complex and meditative, it is the perfect sipping Cognac.
As the nose develops, aromas of Ambré celebrates the fine notes of flowering vines, pear, and plum, which are, typical of a great Premier Cru de Cognac. To achieve this level of complexity and finesse, Ambré is distilled from the traditional Ugni Blanc grape and the rare Colombard grape which delivers intense and delicious floral notes. Quercus Sessiliflora oak barrels add subtle notes of vanilla and a beautiful ambré colour.
1840 Original Formula
In the 19th century, when the modern art of the bar was born, no spirit was more prized for mixing drinks than cognac. Ferrand 1840 Original Formula represents our attempt to recreate the kind of cognac that the pioneers in the bars used during that period. Modeled on an extraordinarily rare 1840 bottle of Pinet-Castillon Cognac, and made with the blending techniques from this era, it is rich, concentrated and highly mixable, in the 1840s style.
Since 1630, in the heart of the vineyards of Cognac, 10 generations of Ferrands have passed down an abiding knowledge of the vine and of distillation. This Premier Cru de Cognac is a tribute to these men of character, for whom a great cognac was above all the fruit of patient work on a great terroir.
Living in the venerable mansion of her ancestors, Mademoiselle Henriette, the last direct descendant of this prestigious lineage, was, during her lifetime, the guardian of this precious memory. She chose to entrust it to us, and she is the inspiration for this superb blend. We named it “10 Générations.”
Grande Champagne Cognac, 10 Générations is only made with Ugni-Blanc grapes. Distilled slowly on fine lees, it is aged in French oak with 20% in Sauternes casks. With freshness, it is an opulent Cognac.
This nectar is made with Pierre Ferrand Cognac first aged in oak barrel and then matured in a rare barrel made from the wood of chestnut tree. Surprinsingly, the practice of using chestnut wood barrels for cognac has been forgotten since 1945, and was not included in subsequent Cognac AOC regulation. This is reason why this nectar is an eau de vie de vin and not a cognac.
For years we have been exploring ancient methods, and are proud to be able to offer this delicious nectar from another time. This maturation enhances the honeyed, candied fruits and floral notes present in this very special eau de vie.
Limited edition for 2017.
- 1.0 OZ. Pierre Ferrand Ambre Cognac
- 0.25 OZ. Fresh Squeezed Lemon Juice
- 0.25 OZ. Simple Syrup
- 4.0 OZ. Champagne
- Shake Cognac, Lemon Juice, and Syrup Over Ice
- Strain into a Champagne Flute
- Top it off slowly with Champagne
- Garnish with Fresh Lemon twist
- 1.25 OZ. Pierre Ferrand Ambre Cognac
- 1.0 OZ. Chai-infused Sweet Vermouth
- 0.75 OZ. Fresh Squeezed Lemon Juice
- 13.5 OZ. Pomegranate Juice
- 0.5 OZ. Simple syrup
- Add Ice and all the ingredients Into a shaker
- Shake ingredients over ice
- Strain Into a chilled cocktail glass.
- Garnish: Mint Leaf
Field Cocktail (c) PDT, NYC
- 2.0 OZ. Pierre Ferrand Ambre Cognac
- 1.0 OZ. Nolly Prat Dry Vermouth
- 0.75 OZ. Fresh Pineapple Juice
- Add Pierre Ferrand Cognac , Vermouth, and Pinapple Juice Into mixing glass
- Stir ingredients
- Strain Into a chilled Coupe glass.
- Garnish with a Pineapple leaf.
Ferrand Side Car
- 1.5 OZ. Pierre Ferrand Ambre Cognac
- 0.5 OZ. Mathilde Orange XO
- 1 Fresh Squeezed lemon Juice
- Fill cocktail shaker with Ice
- Add Pierre Ferrand, Mathilde Orange XO and lemon Juice Into Shaker
- Shake ingredients over ice
- strain Into a sugar rimmed martini glass.
- 2.5 OZ. Pierre Ferrand 1840 Original Formula Cognac
- 0.5 OZ. Water
- 5-6. Fresh Mint Leaves
- 0.35 OZ. Sugar
- Add Sugar and water and mix together
- Add and pestle mint leaves
- Pour 1.5 oz Pierre Ferrand 1840 Cognac, Fill glass with Crushed Ice
- Stir until glass has frosted, Add another 1 oz of Pierre Ferrand 1840, Fill with Crushed Ice
- Garnish: Two or Three Mint Leaf with Stalk.
- Optional: before garnish, add 0.35 oz of Plantation Jamaica Rum.