Ferrand Dry Curaçao Yuzu Late Harvest

Ferrand Dry Curaçao Yuzu Late Harvest shines in citrus-forward cocktails, where its complex orange and yuzu notes can take center stage, but it's equally delightful sipped neat or over ice as an after-dinner treat. This versatile liqueur is perfect for warm summer evenings, pairing beautifully with light seafood dishes or citrusy desserts, though its bright flavors can also add a touch of sunshine to darker spirits in cooler months.

Nose: Bright citrus aromas dominate, with yuzu's distinctive grapefruit-mandarin scent at the forefront. Subtle floral notes reminiscent of orange blossom mingle with a hint of warm spice, likely from the cognac base. A touch of candied peel adds sweetness to the aroma.

Palate: The initial sip brings a burst of yuzu, tart and refreshing. Orange and lemon flavors follow, balanced by the sweetness of late-harvest fruit. The cognac foundation provides depth with notes of vanilla and oak. A subtle bitter element, characteristic of curaçao, adds complexity without overwhelming the citrus.

Finish: Medium to long, with lingering yuzu and orange zest. The sweetness fades, leaving a pleasant, dry citrus pith sensation. Subtle warm spices emerge in the aftertaste, along with a hint of oak from the cognac, creating a clean and slightly warming conclusion.

Ferrand Dry Curaçao Yuzu Late Harvest is crafted by macerating dried yuzu peels in Ferrand Cognac, then blending this infusion with additional Cognac and a touch of sugar. The unique twist comes from using late-harvest yuzu, which are left on the tree longer to develop more complex flavors, resulting in a spirit that captures the essence of this prized Japanese citrus fruit while maintaining the elegance of fine Cognac.

• Ferrand Dry Curaçao Yuzu Late Harvest is the result of a happy accident. During a particularly rainy season in Japan, some yuzu fruits were left on the trees longer than usual, developing a deeper, more complex flavor. Master distiller Alexandre Gabriel tasted these "late harvest" yuzu and was inspired to create this unique spirit.
• Unlike most curaçao liqueurs that use sweet oranges, this expression incorporates the rare and prized yuzu citrus from Japan. The yuzu's aromatic oils are so potent that it takes just one fruit to flavor up to 10 bottles of the liqueur.
• The production process involves macerating yuzu peels in cognac for several months, then distilling the mixture in small copper pot stills. This distillate is then blended with more cognac and aged in oak barrels that previously held Sauternes wine, adding subtle notes of honey and stone fruits to the final product.