Alexandre Gabriel, the man behind Plantation rum, is the majority owner of Maison Ferrand. Just like Plantation, with Pierre Ferrand we see innovative/brand-led Cognac [and other spirits/liqueurs], underlined by a passionate commitment to the “revitalisation of artisanal spirits” [LINK].
Pierre Ferrand 1er Cru ‘1840’ [2017/18] Ob. Grande Champagne 45%
- N: Eau de vie-driven.
- T: Same again.
- F: Highly tempered raisin notes.
- C: Decent/easy Cognac mixer here.
Scores 78 points
Pierre Ferrand Renegade Barrel No.2  Ob. cask #1/18 [btl #2650/7000] 47.1%
This is the Renegade’s frequently quoted [internet] blurb: ‘First aged in oak barrel and then matured in a rare barrel made from the wood of chestnut tree. Surprisingly, 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’.
After really liking Midleton’s Method & Madness Chestnut finished whiskey [Blog85], I jump at the chance to try it in a Cognac context.
- C: Another distillate driven spirit with a burned rum or blended whisky vibe – [rather unfortunately] Orbital-esque [Blog]. Disappointing that the Chestnut didn’t show through more.
Scores 75 points
Pierre Ferrand 10 Generations [2017/18] Ob. 46% [50cl]
With some 25yo Cognac included, I was told it’s mainly constructed with 5-7yo juice, 20% of which was finished in Sauternes casks.
- N: Young>>old certainly.
- T: Chewy and funkish – that’s the Sauternes talking.
- F: A sweet Sauternes freshness.
- C: As the Loch Lomond of Cognac perhaps, this certainly does work. Whether you like it or not is another matter.
Scores 80 points
Pierre Ferrand 1er Cru ‘Selection Des Anges’ [2017/18] Ob. Grande Champagne 40% WF84
An oldie, with 25-35 yo juice inside.
- N: Varnished & rich fruity fungal~rancio, plasticine, plimsoles and cherries – and that’s just my opening gambit. This was one of the most complex noses of the day. I’ll leave you to make your own shopping list.
- T: Rich with dark fruits [cherry again] and oak>spice. Crucially it needs to be held on the palate or it’s sadly short.
- F: Despite the short travel, it stretches out and reveals yet more complexities. Desirably caramel-y at the end.
- C: Needs holding in or you’ll almost completely miss it. Excellent Cognac, the quality of which the reputation of the entire brand can lean on.
Scores 87 points
And now for something completely different.
Pierre Ferrand Dry Curacao Triple Sec [2017/18] Ob. 40%
Wiki [currently] says ‘Triple sec is a variety of Curaçao liqueur, an orange-flavoured liqueur made from the dried peels of bitter & sweet orange. Triple sec is so named because of the triple copper-still distillation process through which the oranges or fruits that go into it are subjected. The ‘sec’ part of ‘triple sec’ means “dry,” and is borrowed directly from French sec, which is derived from the Latin word, siccus,” and Latin verbal siccare, which means “to dry; to dry up; to make dry; to remove moisture’.
This is made with aged Cognac and Curacao oranges [info].
- C: I now realise I’ve tried this before [on it’s own], and liked it’s subtle gentleness. Wonderfully dry and understated, this is no grossly syrupy liqueur. It’s a cracking Curacao, understandably favoured by many a bartender.
Next time: My last instalment from the [first] Cognac Show, sees intention given to Delamain’s Grande Champagne oldies.