Dry Curaçao YUZU Late Harvest

Profile: The Dry Curaçao YUZU Late Harvest at a glance

• A special kind of brandy liqueur: Distilled with the whole yuzu fruit
• Made according to an old recipe: According to an original recipe from the 19th century
• Pot Still Distillation: Distilled in a Ferrand copper still

Portrait: What makes the Dry Curaçao YUZU Late Harvest so special.

As with its big brother, the Ferrand Dry Curaçao Orange, the production of this yuzu liqueur is based on an old one Recipe based on the 19th century. To make Dry Curaçao YUZU Late Harvest, the whole yuzu fruit is placed in brandy for a week. This infusion is then distilled in Ferrand copper stills. In a next step, an infusion of spices such as vanilla and fruits (yuzu, lemons) is made, based on centuries-old recipes.
These ingredients are then left in brandy for several months. 
The yuzu distillate is married at the end with a hint of yuzu infusion, some bourbon vanilla as well as brandy and Ferrand cognac.

The grape varieties used are Ugni Blanc for the cognac and different grape varieties for brandy and brandy 

Tasting Notes: This is how the Dry Curaçao YUZU Late Harvest tastes

• Nose: Initially very spicy yuzu and tangerine aromas, followed by vanilla, marzipan and a delicate hint of flowers (roses, geraniums) followed by pepper, mint and herbs
• Palate: a rich and round palate that initially follows the aromas on the nose. There are also hints of candied citrus fruits (yuzus, tangerines, limes) and waxy impressions of tropical fruits, along with almonds, plums, toffee, nutmeg and tea
• Finish: the finish is very strong long and enthusiastic with hints of citrus fruits, herbs and vanilla as well as sweet spiced pastries