Ferrand Dry Curacao Triple-Sec, 70cl

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Cognac’s six appellations, or Crus, circle the city of Cognac. Their soils range from light chalk to clay, with the most desirable regions containing the most chalk, which provides superior drainage. The two most prestigious Crus are Grand Champagne and Petite Champagne. (Don’t confuse these with the famous French sparkling wine region located more than 200 miles northeast!) Cognacs made with a blend from these two areas – with at least 50 percent from Grand Champagne – may carry the label “Fine Champagne.” As a note: While some will probably fight me on this, not all Blue Curaçao are bad, notably Giffard makes a lovely one. On It’s Own: Pierre Ferrand Dry Curacao Based on sugar cane; infused with Laraha orange peels from Curaçao, traditionally produced by Señor & Co. There's no official or legal definition of the two, and sometimes there are even products that proclaim to be both, Triple Sec and Curaçao. - Pierre Ferrand Dry Curaçao would be one example. Triple Sec: Triple sec is the French answer to Dutch curaçao. Both Cointreau (pronounced kwahn-troh) and Combier have claimed to be the first triple sec. Secmeans "dry" in French and triple sec is often thought to mean"triple dry," though it can refer to a triple-distilled liqueur. There's also a claim that the name refers to the third attempt at Cointreau's recipe (the one still in use). Today, "triple sec" is more of a generic term for an orange liqueur and there are many brands that vary greatly in quality, flavor, and sweetness. Cointreau and Combier are the most trusted premium brands available; many are considerably lower in quality, typically not palatable on their own. This liqueur is often clear, though some with a brandy base may have a golden color. Most triple secis 60 proof; Cointreau and Combier Original are 80 proof.

There's no set ABV for either Curaçao or Triple Sec. Also, the typical range for both is similar, with 15- 40% for Curaçao and 20 - 40% for Triple Sec. Triple Sec and Curaçao are produced with a neutral spirit base that gets infused with the peels from oranges. Curaçao: A sweet digestive liqueur made wine or grain spirit-sugar and orange peel. It was first made by the Dutch, who used as a flavoring agent the Citrus Aurantium Curassuviensis, a bitter orange first discovered in Curaçao, a Dutch West India Island. Colors, red, white, blue, green and orange Depending on the other flavors in your drink, sometimes you can get away with this. A bold or aged tequila might play well with brandy based curacao like Pierre Ferrand Dry Curaçao in a Margarita. While something more subtle though, might require the use of a neutral spirit like Cointreau – which is our go to recommendation as it will work regardless.

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The aroma of orange peel wafting up from the bottle of triple sec after opening it can be quite pleasant. You might also catch a whiff of spices or fresh-cut grass, among other smells. Make sure that the aroma is pleasing to you and whoever else is partaking with you. The Dutchgave the orange a Latin name that includes the Latin name for Curaçao: “Citrus Aurantium Currassuviensis”. They decided to make orange liqueur with the extract and the Curaçao Liqueur was born. Bols claims they used the Laraha at that time, or at least, an extract based on the Laraha. It is unknown if they also invented the name Curaçao Liqueur, but they sure helped to make it popular. Bols no longer uses the Laraha Orange in their distillation process. Overall, both types of liqueurs have a tangy, tart, dry, and somewhat sharp taste. However, Curaçao has a more pronounced sweetness and bitterness. Triple Sec, on the other side, has a cleaner palate and is significantly drier.

In the early 16th century, the Dutch brought the Seville orange to Curaçao Island (the C in ABC). They wanted to grow them there and profit from the sunny climate. The Dutch West Indies Company even monopolized the island’s resources for spices. Both types of orange liqueur usually work with a neutral base spirit to ensure the orange flavor shines: Triple Sec often with sugar beet, native to Europe, while Curaçao is typically based on sugar cane, growing in the Caribbean region. Triple Sec usually is see-through, while Curaçao is mostly sold as colored versions (blue and orange). Even the market leader in the Triple Sec category, Cointreau, is colorless despite many thinking otherwise due to the iconic orange-colored bottle.

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The chief grape used to make cognac is Ugni Blanc, an acidic white grape that produces a low-alcohol wine well-suited for distillation. Wines made from other grapes, such as Folle Blanche and Colombard, may also be distilled in the mix. We have a much more indepth article on triple sec if you'd like to sink your teeth into this subject, but the short answer is triple sec is a dry orange liqueur made using a neutral beet sugar distillate. Dried orange peels are steeped into this neutral spirit, which is then redistilled. The result is a very intense orange flavoured spirit that's blended with more neutral spirit, sugar and water to give us triple sec. Thakeray, William Makepiece (1848). Vanity Fair. London: Penguin Popular Classics. p.315. ISBN 0140620850. Curacao is generally said to be the original orange liqueur. Created in the 17th century by the Dutch on the island called Curacao, it is now both a category of liqueurs and a brand name.