Ferrand Cognac 10 Générations (Photo by the brand)

Ferrand Cognac

Maison Ferrand is the brainchild of Alexandre Gabriel, one of the great distillers and master blenders of the 21st century. It produces a wide array of fine spirits, including Plantation Rum, Citadelle Gin, Dry Curaçao, Mathilde Infused Fruit Liqeuers, and, of course, Ferrand Cognac. When Gabriel partnered with Pierre Ferrand twenty years ago, he envisioned a grand rebirth of the Ferrand Cognac name, and by all accounts, he achieved that dream.

Old School Style

Headquartered in the Logis d’Angeac at the center of the Grande Champagne region of Cognac, the distillery dates back to 1776 and had become a “faded gem.” He concurrently purchased the 18th-century Chateau de Bonbonnet, once owned by the Martell family, making it both his home and Cognac Ferrand’s state-of-the-art blending house. Eventually, he bought out the Ferrand descendants, taking complete control of the brand. Gabriel has remained dedicated to producing the finest Cognacs that honor the Ferrand name.

Ferrand makes a variety of fine Cognacs geared toward different segments of the market. We’ve been privy to sampling many of Maison Ferrand’s products over the past year, including several Plantation rums, its Yuzu Dry Curaçao, and now, Ferrand 10 Générations Cognac. It’s a Grande Champagne Cognac, made from Ugne Blanc grapes, blended from selections aged in French oak barrels from 5 to 25 years. In an unusual twist for Cognac, 20% of the blend is aged in sauternes casks. It’s bottled at 46% ABV, which is unusual compared to the typical 40% ABV.

Tasting Notes

It pours a golden amber into the glass, immediately releasing aromas of honey, dried fruit, raisins, and gingerbread while hand-warming releases additional notes of dried coconut, flower shop, and English toffee. Surprisingly gentle for its ABV, the mouthfeel is round and slightly sweet. Initial flavor notes of light brown sugar lead to fresh fruitcake, candied orange peel, dried pineapple, and apricots. Mid-swallow releases hints of golden raisins, cooked orchard fruits, and pie crust. The finish is soft and warm, with brown sugar and raisins leading to a slight drying sense. Hints of pipe tobacco, dried fruit, and hazelnuts drift into distant spring wildflowers.

Although I thoroughly enjoyed the quaff as a sipper, I was tempted by the website’s suggestion to use it in an Old Fashioned. It’s as though Ferrand made its Cognac just for this one drink. Here is the recipe:

FERRAND COGNAC OLD FASHIONED:

2 OZ FERRAND 10 GÉNÉRATIONS
0.25 OZ SIMPLE SYRUP
2 DASHES OF ANGOSTURA BITTERS
STIR ALL INGREDIENTS WITH ICE AND POUR OVER A LARGE CLEAR ICE CUBE