By Seánan Forbes
A product of passion, tradition and collaboration, Pierre Ferrand’s new-old Cognac – the 1840 – is built for industry.
More and more, bars and restaurants take pride in serving classic cocktails. That requires pouring the right spirit in the glass. As Ferrand Vice President Guilaume Lamy observes, “Cognac was the base for mixing in the nineteenth century.”
It pays to know your history. These days, customers do – and they expect the highest quality ingredients from the bar as well as the kitchen, with respect for source and tradition.
So it was a perfect time for Ferrand to dip into the past and reproduce a period cognac. For Ferrand, Lamy says, “this is a historical thing to do: to reconstruct a cognac that was drunk back in 1840.”
Alexandre Gabriel, Ferrand’s owner, didn’t work alone. In a different kind of spirit – one of international creativity – he invited a friend, American author-historian David Wondrich, to join the project. Wondrich remembers the call. Gabriel said, “I’ve got this project you might be interested in . . .” Bringing history alive? There’s not a drop of doubt.
According to Lamy, Wondrich’s input was vital. “Alexandre is very knowledgeable about taste. For history, David is Continue Reading…