Maison Ferrand

Maison Ferrand was born from the encounter in 1989 between Alexandre Gabriel and an ancient cognac-producing family. Alexandre Gabriel decided to breathe new life into Maison Ferrand and set out to make Ferrand cognac the best in the world. He aimed to preserve the age-old, artisanal production methods that were distinct from mass production and reignite interest in the finest expression of cognac - Grande Champagne, the best region for cognac production. Authenticity and character are the core values of Maison Ferrand's operations, primarily in cognac production, and also in other noble spirits, particularly in their uniquely produced gin. Cognac production is based on the cycle of wine production that underpins it. Hence, the stills remained idle for seven months a year. After five long years of negotiations, regulatory authorities overseeing origins granted permission to use the cognac distillation equipment for gin production. This led to the creation of Citadelle Gin, the French gin, giving the distillation stills a new purpose alongside cognac production. The innovator never stops. In 1166, Cistercian monks established the Chateliers monastery on the Île de Ré island, which became the center for cognac distillation. In 1989, Alexandre Gabriel created Claude Chatelier cognac, crafted in the old-fashioned, artisanal manner using the finest wines from top-quality vineyards in the best cognac-producing regions.

Alexandre Gabriel is like an explorer. Endless curiosity, passion, and a refined sense of beauty are his tools in the pursuit of perfection. In 1989, he discovered a cognac house called Maison Ferrand and purchased it. His team built a network for cognac sales and dove into the world of cognac down to the finest details. In the 1990s, he began searching for the perfect rum in the Caribbean. Plantation was born: handcrafted rums based on tropical terroir. Fifteen years of passionate rum production received recognition: in 2012, Alexandre Gabriel was awarded Master Rum Blender of the Year and Distiller of the Year by The American Distilling Institute. His great discovery has been how rum is different on each Caribbean island, representing its own region, culture, and way of working in its own unique manner. All Plantation rums always undergo a double aging process. First in their region of origin in the tropics, typically in traditional Bourbon barrels. From these barrels, the rum acquires vanilla and coconut notes, among others. After aging for several years in their birthplace, the rums travel to France. There they begin their second aging period in oak barrels previously used for Ferrand cognacs.