A constant search for collective improvements
At Maison Ferrand, we are always in search of specific techniques and collective improvements. This is why we regularly organize meetings between teams on both sides of the Atlantic. Indeed, we are convinced that it is always together that we manage to combine our knowledge to make rums, cognacs and gins that are even better.
This initiative is itself inspired by the experience of Alexandre Gabriel, our master blender: "I have learned a lot in 25 years – even though I was trained in Cognac – by collaborating with distillers from all over the world. I think that by combining this knowledge and giving everyone in the team the means to be even better, it allows us to have incredible moments and to make products that are increasingly different and assertive, unique, and excellent each time".
For four centuries, spirits have been in development and research for their improvement. By establishing our community for sharing knowledge and expertise, Maison Ferrand is part of this history and fully fulfills its mission of being a link in this great chain.
Meeting between distillers under the auspices of Château de Bonbonnet
It is important to know that each spirit has a dominant aspect in its knowledge. In Cognac, its aging, working with wood. In the Caribbean, there is unparalleled knowledge about yeasts and the variety of distillation methods. In this regard, Barbados is an exemplary country, which has always accumulated knowledge - like Cognac - to go ever further.
From this point of view, Stade's West Indies Rum Distillery is a particularly shining light, as it has a variety of stills that may be unique in the world. An unmatched know-how that fascinated our Research and Creation manager Fannie: "managing to perfectly distil with such specific stills as the Vulcan, the Old Gregg or the Rockley is very impressive. The distillation methods are very different, as we don't have the same objective in terms of organoleptic profile. It is therefore very important to share our knowledge, as it allows us to identify where we can improve".
An enthusiasm shared by Dario, distiller at Stade's WIRD visiting Château de Bonbonnet: "I'm going back to Barbados with new ideas, particularly from the blending point of view, with the discovery of the Stupfler still; to what extent we can push pot still distillation, even going against the traditional double retort system. These are two slightly different paths to take to obtain a distillate whose future will tell whether it produces a better, worse, or simply different result".
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