Ferrand Dry Curaçao Yuzu is produced according to an old 19th-century recipe. During production, whole yuzu fruits are steeped in brandy for a week. Yuzu is a citrus fruit native to East Asia and frequently used in Japanese cuisine.

The liqueur is then distilled in Ferrand’s copper stills. The next step involves creating an infusion of spices such as vanilla and fruits, based on the centuries-old recipe. The yuzu distillate is then left to mature for several months and is finally blended with a little bourbon vanilla and brandy to harmonise the flavours and achieve the desired taste profile.

The combination results in a unique and fascinating flavour profile that brings together these traditional characteristics.