Maison Ferrand is proud to introduce Ferrand Dry Curaçao Yuzu Late Harvest, a restricted version launch that places a inventive spin on the traditional French orange Curaçao from the “something is feasible” mindset of Alexandre Gabriel, proprietor of venerable spirits home Maison Ferrand and Ferrand Cognac Grasp Blender, in session with spirits and cocktail historian David Wondrich. Created from the whole Yuzu fruit and blended with brandy and Ferrand Cognac, this tackle a traditional follows the duo’s 2012 revival of a bygone nineteenth century recipe, with the introduction of the now iconic Ferrand Dry Curaçao.
“We needed to create a Curaçao that showcases the fascinating aromatics of Yuzu in a complicated 19th century fashion introduced ahead by brandy and cognac. This might not have been doable with out the learnings and analysis that David and I had performed a few years earlier than when creating the traditional orange Dry Curaçao from historic recipes. With our crew, I traveled to Corsica and Morocco to know the various facets of Yuzu. Our analysis led us to the gorgeous Moroccan citrus property of L’Agrumiste. We’re very happy with the tip outcome, with its stunning aromatics of citrus complemented by an unparalleled complexity and gourmandise as a result of presence of brandy and cognac. I need to say, this was actually a feat to distill and mix. We love creating these considered one of variety expressions, most of which we get pleasure from with buddies right here on the distillery. It makes me extraordinarily joyful when a primary sip places a sparkle within the eyes of the drinker. Ultimately, because of this we work so exhausting,” says Alexandre Gabriel.
Sourced from L’Agrumiste, a biodiverse orchard within the Mediterranean specializing in additional than 250 unique fruit varieties, the Yuzu grown listed below are sometimes harvested within the fall by way of a strict hand-picking course of. For Ferrand Dry Curaçao Yuzu, to seize the true essence of the citrus, the fruit are left on the bushes after they’ve reached their peak ripeness and harvested late within the season, previous their peak maturity. “We established that we shouldn’t be utilizing the Yuzu harvested within the fall, however quite watch for a late harvest in February. By then, the fruit has misplaced a few of its juice to the good thing about scrumptious and concentrated flavors and aromas of candy Yuzu which can be nice to distill,” says Alexandre.
To make Ferrand Dry Curaçao Yuzu Late Harvest, a maceration of the entire Yuzu is infused in a grape spirit for one week. This infusion is then slowly distilled in Ferrand’s stills. Within the 19th century, Grasp Blenders used the strategy of vegetal infusion to deliver ahead the aromatics of oranges. Resurrecting this long-forgotten custom, Ferrand infuses their botanical substances in a grape spirit. The Yuzu distillate is then married with a contact of Yuzu infusion, a touch of bourbon vanilla, brandy, and Ferrand Cognac.
Accessible nationwide, Ferrand Dry Curaçao Yuzu Late Harvest is bottled at 40% ABV (80 proof) with a urged retail value of $35.99 (700ml).
GSN’s Remarks: Vivid lemon-lime citrus, vanilla and a stable orange base make for an attractive nostril. Candy entry results in a slight citrus tang, softening the everyday intesnity of the orange taste. The physique is viscous, heavy and spherical, with a coating impact on the palate. The flavors are lengthy lasting, with the yuzu leaving a considerably dry end. We like this one rather a lot, as it’s excellent for inventive new cocktail experimentation. GSN Score: A+
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