All about Pierre Ferrand distillery

The estate of Pierre Ferrand Cognac is located in the golden triangle of the Grande Champagne cru— Angeac-Champagnes.

It is regarded as such because of its one-of-a-kind micro-terroir comprising the best vineyards of the Grande Champagne.

Whilst Pierre Ferrand Cognac has only been inaugurated in 1989, the methods used are very traditional and date back over the centuries.

The current owner and director, Alexandre Gabriel, had a spontaneous renaissance in 1989 when he met up with one of the oldest Winemaking families of Cognac, from which Pierre Ferrand was born.

Their concept has always been contradictory to mass production, launching themselves into the market as an artisanal Cognac company.

Pierre Ferrand Cognac is one of the four Cognac brands under the Cognac Ferrand roof, others being Landy, Claude Chatelier, and G&A.

Ferrand co-own around 100 hectares of the estate in Logis d'Angeac, Grande Champagne. The estate's distillery dates back to the 1770s.

While staying true to their philosophy and keeping strictly to the traditional techniques of Cognac-making, they also fully embraced the advantage of technology, unveiling the state-of-the-art blending hall said to be one of the best in Cognac.

The house almost exclusively produces old and very old Cognacs that tend to be sold only in high-end outlets.

The grapes come 100% from Grande Champagne, a crème de la crème of Cognac crus. At Logis d'Angeac the distillation takes place under the watchful eye of the fifth generation cellar-master.

Cognac is distilled slowly in a small pot still of 25 hectoliters capacity. Eaux-de-vie are then aged in small oak barrels in seven different cellars, some humid, some dry.

The signature taste of Pierre Ferrand Cognac comes from the precise blending of their finest products by the skillful master blender.