Pierre Ferrand’s distinctive style is from the vines 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.
Recently, Pierre Ferrand Cognac launched a Dry Curaçao which is based on 18th and 19th century distilling recipes, with the goal of more closely replicating the liqueur as it existed in the early days of American cocktail culture. This dry curacao is made with an infusion of the dried skins of Seville oranges in unaged, clear brandy. The spirit is redistilled and blended with Pierre Ferrand Cognac, 14 other ingredients and spices. It is then aged in oak barrels.