Description
Classic cocktails demand classic liqueurs and no liqueur is more classical than the Pierre Ferrand Dry Orange Curaçao. Crafted in consultation with cocktail historian David Wondrich and based on a 19th century recipe, it is a traditional French “triple sec” – three separate distillations of spices and the “sec” or bitter, peels of Curacao oranges blended with brandy and Ferrand Cognac.
This particular bottling has had an addition to the distillation of Yuzu at 170g/l. This gives on the nose a very zesty yuzu / mandarin note followed by vanilla, marzipan, with a touch of flowers (rose and geranium), pepper and minty herbaceousness. Then on the palate its rich and round, it follows the nose with a candied citrus profile (yuzu, mandarin, lime) and waxy impressions of tropical fruits, almond, plums, toffee, nutmeg and tea. To finish it gives a very long on a citrus, herbal and sweet pastry with soft spices and vanilla.
One for the cocktail aficionado, great for adding another dimension to a Mai Tai.
40% / 70cl
