The best-selling and top-trending liqueur in the World’s Best Bars.
Best New Product at The Spirited Awards 2013.
Crafted in consultation with cocktail historian David Wondrich, based on a 19th century recipe.
A traditional “triple-sec” – three separate distillations of spices and ‘sec’ (bitter), the peels of Curacao oranges blended with brandy and Ferrand Cognac.
Maison Ferrand Dry Curacao
Triple Sec Dry Curacao
The best-selling and top-trending liqueur in the World’s Best Bars.
Best New Product at The Spirited Awards 2013.
Crafted in consultation with cocktail historian David Wondrich, based on a 19th century recipe.
A traditional “triple-sec” – three separate distillations of spices and ‘sec’ (bitter), the peels of Curacao oranges blended with brandy and Ferrand Cognac.
The best-selling and top-trending liqueur in the World’s Best Bars.
Best New Product at The Spirited Awards 2013.
Crafted in consultation with cocktail historian David Wondrich, based on a 19th century recipe.
A traditional “triple-sec” – three separate distillations of spices and ‘sec’ (bitter), the peels of Curacao oranges blended with brandy and Ferrand Cognac.
Maison Ferrand Dry Curacao
Triple Sec Dry Curacao
The best-selling and top-trending liqueur in the World’s Best Bars.
Best New Product at The Spirited Awards 2013.
Crafted in consultation with cocktail historian David Wondrich, based on a 19th century recipe.
A traditional “triple-sec” – three separate distillations of spices and ‘sec’ (bitter), the peels of Curacao oranges blended with brandy and Ferrand Cognac.
The best-selling and top-trending liqueur in the World’s Best Bars.
Best New Product at The Spirited Awards 2013.
Crafted in consultation with cocktail historian David Wondrich, based on a 19th century recipe.
A traditional “triple-sec” – three separate distillations of spices and ‘sec’ (bitter), the peels of Curacao oranges blended with brandy and Ferrand Cognac.
Maison Ferrand Dry Curacao
Triple Sec Dry Curacao
The best-selling and top-trending liqueur in the World’s Best Bars.
Best New Product at The Spirited Awards 2013.
Crafted in consultation with cocktail historian David Wondrich, based on a 19th century recipe.
A traditional “triple-sec” – three separate distillations of spices and ‘sec’ (bitter), the peels of Curacao oranges blended with brandy and Ferrand Cognac.
