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Pierre Ferrand Dry Curaçao / 40% / 70cl


Different varieties of oranges are macerated in a wine distillation for several days and then distilled in still.

The distillate is mixed with Brandy and Cognac and sweetened with 200 gr. per litre with toasted sugar.

The infusion of vegetables is made by an infusion of spices (nuts, plums ) in Brandy and Cognac for several months.

It is then aged for a few months in oak barrels for a perfect integration with some orange peels in order to make the aroma more intense.
And finally, a last filtration is carried out before bottling.