About Pierre Ferrand Cognac
The greatest connoisseurs agree that Pierre Ferrand 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 Pierre Ferrand 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. Pierre Ferrand cognacs are 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, Pierre Ferrand cognacs 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
Pierre Ferrand cognacs 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.
Pierre Ferrand Ancestrale
A mahogany hue blend of the cellar’s oldest reserve cognacs. A truly great cognac with an amazingly rich aromatic palate, featuring walnut, prune, leather, tobacco, and candied fruit. Extraordinary length on the palate. Best sipped very slowly. Only 300 bottles are released per year.
91/100 Gilbert & Gaillard ( France, 2008)
Old-gold colour with ruby highlights. Abel is a very old cognac with an incomparably subtle and delicate bouquet – pears, quince, figs – coming from long, patient ageing in oak casks. Only available in limited quantities.
97/100 Pattersons Tasting Panel (USA, 2007)
Pierre Ferrand Selection Des Anges
Deep mahogany colour. Delivate scents of jasmine tea, honeysuckle, and walnut, followed by vanilla oak and chocolate, with a hint of curry. This floral bouquet continues to develop and reveals notes of candied fruit and spicy saffron, ginger, and honey, mixed with nutmeg and cedar wood. Rich, concentrated flavours with a long finish.
Master 1st place – Cognac Masters (UK, 2009)
Pierre Ferrand Reserve
Brilliant, golden yellow. Vanilla bouquet, with overtones of dried roses, apricot jam combined with walnuts, cinnamon, and liquorice. Full bodied and rich on the palate, with an excellent balance.
Amber-golden colour. Subtle vanilla bouquet with floral overtones of roses and violets, leading to hints of prunes and apricots. As the nose develops, aromas of apple and pear pastry appear.
Pierre Ferrand 1840
In the nineteenth 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 pioneers of the bar such as Jerry Thomas, Harry Johnson and Leo Engel would have used in their Juleps Cocktails, Crustas and Punchers. Modelled on an impossibly rare 1840 bottle of Pinet Castillon Cognac, 1840 Ferrand employs nineteenth century blending techniques to create a Cognac that is rich, concentrated and highly mixable, in the 1840 style.
- 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.