Where Maison Ferrand Differs From Other Cognac Houses

Maison Ferrand is unique among the larger cognac houses in that is oversees every aspect of teh production process – from grape to glass.

With no delegation to third parties, it has four fundamental factors that furnish its cognacs with so much character.

AN EXCEPTIONAL VINEYARD, 100% GRANDE CHAMPAGNE – 1ER CRU DE COGNAC
The vines that give Ferrand Cognac its distinctive style are planted on the Angeac terroir in the heart of Grande Champagne, considered the Premier Cru de Cognac. Angeac-Champagne is part of what connoisseurs call the “Golden Triangle”, a highly reputed micro-terroir comprising the best parcels of Grande Champagne. The extremely chalky soil of the rolling landscape gives the grapes the qualities and the necessary acidity to make very good wines that will produce very fine cognacs.

DISTILLATION ON THE LEES, OUR KNOW-HOW
At Logis d’Angeac, the critical distillation process takes place under the watchful eye of the fifth generation of cellar-masters. Ferrand Cognac is distilled slowly, in small pot stills with a 25 hectolitres capacity and featuring a distinctive onion shape head, which helps concentrate the aromas and flavors from the wine distilled on fine lees. 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.

MATURING, OR THE VIRTUES OF PATIENCE
The fresh “Eau de Vie” is collected from the still and aged in small oak barrels kept in seven different aging cellars – some dry, some humid – at Logis d’Angeac. The thick limestone walls, specific location of the cellars and type of floor (earthen floor in the humid cellars; cement in the dry cellars) all help to ensure the necessary coolness and moisture needed to maintain constant humidity for perfect aging. During the aging process, Ferrand Cognac spend time in various types of cask, of different ages and “toasted” to different levels, in order to avoid 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.

BLENDING, AN ART FORM
Ferrand Cognac owe their personality to more than just terroir, grapes, distillation, casks or slow aging. They also derive their distinctive character from the subtle and precise art of blending. At Logis d’Angeac, five generations of cellar masters have passed on their accumulated knowledge to their successors. Blending is highly skilled work. It takes years of practice and a great deal of talent and intuition before the blender is able to choose the spirits that will best complement each other and come together in perfect harmony to create an incomparable cognac.