Few liquors are held in as high regard as Cognac. Like hand-crafted furniture and leather goods, much of its fanfare lies in the amount of time, care, and effort that go into its creation. Pierre Ferrand is one of the brands best known for their dedication to craftsmanship from the vine to the bottle.
The vines are planted on the Angeac terroir in the heart of Grande Champagne. The extremely chalky soil found there gives the grapes the qualities and the necessary acidity to make good wines that will produce great cognacs.
The distillation process takes place under the watch of a fifth generation cellar-master. Pierre Ferrand cognacs are distilled slowly, in small pot stills with a 660 gallon capacity and featuring a distinctive onion shaped head, which helps concentrate the aromas and flavors from the wine distilled on fine lees (lees are the mushy solid content of grapes). Particularly rich in fruit aromas, the unfiltered lees help to give the raw spirit body and flavor, elements that will mature and come into their own during the aging process.
The fresh distillate is collected from the still and aged in small oak barrels kept in seven different aging cellars at Logis d’Angeac. The thick limestone walls, specific location of the cellars and type of floor all help to ensure the necessary coolness and moisture needed to maintain constant humidity for perfect aging. During the aging process, Pierre Ferrand Cognacs spend time in various types of cask, of different ages and “toasted” to different levels. This helps prevent excessive bitterness caused by exaggerated tannins or oak. The properties of each cask contribute to the important exchange that occurs during aging between the cognac the air and the wood.
When the Cognac is ready, it is blended and bottled and finally ready for your imbibnation.
The 1840 blend seeks to recreate an impossibly rare 1840 bottle of Pinet Castillon Cognac. An expression often used in Juleps, Crustas, and Punches at the time, 1840 looks to offer the same ultra-high quality ingredient for your use today.
Don’t just take our word for it. Try their Original Cognac Julep (modeled from David Wondrich, Imbibe, 2007).
In a highball glass, dissolve 2 teaspoons sugar in ½ oz water
Add and lightly muddle 5-6 mint sprigs
Add 1 ½ oz Pierre Ferrand 1840 and fill the glass with crushed ice
Gently stir the contents until the outside of the glass becomes frosty
Add more crushed ice and one additional oz of Pierre Ferrand 1840
Gently stir the contents until the outside of the glass frosts again
Garnish with a mint bouquet, add a straw, and enjoy!