Ferrand Dry Curaçao Yuzu is produced according to an old recipe from the 19th century. During production, the whole yuzu is soaked in brandy for a week. Yuzu is a citrus fruit that is native to East Asia and is often used in Japanese cuisine.

The liqueur is then distilled in Ferrand copper stills. In the next step, an infusion of spices such as vanilla and fruit is produced, which is based on the centuries-old recipe. The yuzu distillate is then left to mature for several months and finally mixed with a little bourbon vanilla and brandy to harmonise the aromas and achieve the desired flavour development.

The combination results in a unique and fascinating flavour profile that combines the traditional characteristics.