At Maison Ferrand, every step of cognac production is handled with the utmost precision. From tending the vines to fermentation and distillation, meticulous attention to detail guides every decision we make.
Barbados: crystal-clear turquoise sea, pristine white-sand beaches, and some of the world’s finest rum. And now, its very own dry curacao! We’re excited to introduce the newest expression of our dry curacao, crafted with rum in Barbados!
Are cocktails strictly reserved for warm summer days? Not at all! Every season is cocktail season. And here we have a few recipes from our bartender friends to help you beat the colder months!
Year-round, we run maceration and distillation trials with unique ingredients in our lab. Some take on strange appearances in bottles, as if we were in a mad scientist’s lair! Follow the guide…
Nestled in Segonzac, the Ferrand Foundation works to safeguard both tangible and intangible heritage, much of it at risk: the craft, knowledge, and traditions behind great spirits. Preserving the past to inspire the future.
On the island of Barbados, beneath skies often tested by the elements, a Maison Ferrand team embarked on a dual mission: training and repairing, while also strengthening lasting bonds between colleagues and their skills, separated by thousands of miles.
Four women shape the heart of Maison Ferrand's spirits every day alongside our Master Blender, Alexandre Gabriel. Between creativity, rigorous scientific testing and sensory analysis they give us a peak behind the curtain.
Among the citrus fruits frequently used by Maison Ferrand, there is one we particularly cherish: yuzu. Yet the quest for the best fruit was not easy. Our adventure took us from the lush climate of Japan to the sun kissed streets of Morocco and finally back to our home of distillation in Bonbonnet.
