Ferrand 1840
Cognac has been sold under the Ferrand name since the 18th century, spanning 10 generations of producers, beginning with the birth of the first Elie Ferrand in the small town of Segonzac in 1630 (nine more Elies would follow). In 1989, Alexandre Gabriel partnered with Pierre Ferrand, the living heir of the family, to develop a line of Cognacs. Once Pierre Ferrand retired in 1993, Gabriel became sole proprietor.
In short order, Gabriel bought the Logis d’Angeac distillery, built in 1776 and located in the heart of the Grande Champagne region of Cognac. He also purchased the 18th century Chateau de Bonbonnet, once owned by the Martell family, and turned it into his home as well as Ferrand’s state-of-the-art blending facility and offices. The company owns vineyards, restores historic copper pot stills, and performs production largely in-house.
Photo: Alexandre Gabriel
Gabriel was born in southern Burgundy, near the medieval town of Cluny in France. Weekends during his youth were spent working on the family farm with his grandfather, a major influence in his life. “For my grandfather, wealth could only come from the land,” Gabriel recalled.
Gabriel began his higher education by studying economics and international politics He then enrolled at a business school in Paris, and while there began working on a project where he traveled through France, met small wine producers, and offered his nascent business expertise. It was on one of these trips through Cognac that Alexandre discovered the Maison Ferrand in the heart of Cognac, and where he met Mr. Ferrand.
“Ferrand Cognac was one of the oldest Cognac houses and at the time totally dormant. It was sitting on good stocks of Cognac and Mr. Ferrand had one of the best savoir-faire of the region, but was not selling anything,” said Gabriel. “There was more work to do here than I could have hoped for, and when Mr. Ferrand proposed a partnership, I readily accepted.
After graduation from business school, Gabriel decided to devote 100% of his time to Maison Ferrand, distilling and aging Ferrand Cognac and creating distribution channels around the world. When Gabriel’s beloved grandfather visited Bonbonnet, he said to him with great satisfaction, “This is going to be your farm now,” and gave him his ancient wine press for good luck.
The Ferrand estate vineyard. Photo: Chou Tran
Ferrand Cognac 1840 Original Formula
This is Ferrand’s most famous expression, and was developed with celebrated cocktail historian David Wondrich. The unusual goal was to recreate the Cognac bartenders actually used during the Golden Age of cocktails (roughly 1830 to 1880).
Historic cocktail books—especially those of Jerry Thomas—called simply for “Cognac,” but the Cognac available then differed substantially from most modern bottlings. Ferrand and Wondrich researched historical records to recreate that style.
Jerry Thomas would later publish The Bartender’s Guide (1862), but the style Ferrand sought to recreate dates to the decades both before and around that period. The spirit is intended to taste like a premium three-star Cognac from the mid-19th century rather than a modern VS.
Unlike most entry-level Cognacs, 1840 Original Formula is intentionally built for intensity using Grande Champagne grapes which are double distilled on the lees and finished in Limousin oak.
One of the Ferrand stills.
On the nose this golden-hued Cognac displays aromas of white flowers and cedar. On the palate there are orange peel, baking spice, cinnamon, and white pepper. The finish is warm and slightly dry. Compared with many VS Cognacs, it is definitely less sweet, a characteristic that might make it appeal to people who lean more toward whiskey.
The ABV is 45% (90 proof). The higher proof is one of 1840’s defining features, allowing the Cognac to remain expressive even when mixed with bitters, vermouth, citrus, or sugar. Excellent cocktail choices include the Sidecar, Vieux Carré, Sazerac, and Mint Julep.* And although created with cocktails in mind, many enthusiasts do enjoy it neat.
Listen to my podcast about brandy, Cognac, and Armagnac here.
*Although three of these are traditionally based on whiskey, simply swap that out one-for-one with 1840.
Somewhat confusingly, under the Pierre Ferrand label Alexandre Gabriel produces Cognac exclusively. In addition to 1840, the label Maison Ferrand also produces Planteray Rum, Citadelle Gin, Ferrand Dry Curaçao, and Mathilde Liqueur specialty spirits.
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