Pierre Ferrand

Pierre Ferrand Cognac is produced by Maison Ferrand in the Grande Champagne premier cru of Cognac, established in 1989. Known for traditional methods including distillation on the lees and aging in French oak. Expressions include 1840 Original Formula (cocktail-designed, higher proof), Ambré (10 years, floral and fruity), Réserve Double Cask (Banyuls barrel finish), Sélection des Anges (30+ years), and 10 Générations.

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Frequently Asked Questions

What is the Pierre Ferrand 1840 and why was it designed for cocktails?

Pierre Ferrand 1840 Original Formula was developed in collaboration with cocktail historian David Wondrich, who researched 19th-century Cognac-based cocktail recipes — the Sidecar, the Brandy Crusta, the Corpse Reviver — and found that the Cognacs used in those drinks were bottled at higher proof (around 45% ABV) than the standard 40% ABV Cognacs widely available today. Lower-proof Cognac gets washed out in acid-forward cocktails where citrus, sugar, and liqueur compete for presence — the spirit becomes a background element rather than the backbone. The 1840 is bottled at 44% ABV using Grande Champagne distillate with more assertive fruit and oak character specifically calibrated to hold up in classic cocktail formats. It is the product of a deliberate historical recreation rather than a standard commercial Cognac release.

What is distillation on the lees and why does Maison Ferrand use it?

After fermentation, most Cognac producers clarify the wine before distillation — removing the spent yeast cells (lees) to produce a cleaner, more neutral distillate. Maison Ferrand distills with the lees still in the wine, which is the traditional practice used in Cognac before industrial clarification became standard. Lees contain fatty acids and nitrogen compounds that produce additional flavor complexity during distillation, contributing richer, creamier, more textured character to the resulting eau-de-vie. The technique requires more careful temperature management to avoid off-notes, which is why most modern producers have abandoned it. The resulting Cognac has more aromatic complexity and body than lees-free distillation produces.