An interesting and flavorful twist on a already rare type of Curacao/Triple Sec by the addition of Moroccan Yuzu (think Meyer Lemon/Bhuddas Hand ) that adds even more flavor notes and complexity than the original incarnation.
Notes: Based on a 19 century recipe this Curacao or Triple Sec is made with 15 spices and fruits , including in this case Moroccan Yuzu, through infusion ( meaning direct soaking of the spices rather than use extracts) and among the blend are prunes( dried plums) and walnut shells along with of course Laraha bitter orange peel , an unaged ( eau de vie) version of one of our favorite cognacs, Pierre Ferrand for a start, then married with brandy and cognac and left to age in a oak barrel for an unspecified time . This is part of a new venture for the Pierre Ferrand Cognac house, which has also produced the Mathilde Liqueurs such as the Peach which we reviewed earlier, along with a Peach, Pear, Black Currant, Raspberry, and Orange XO.Their products also include Citadelle Gin, Citadelle Reserve Gin, Citdelle Reserve Gin, Citadelle Rouge Gin, Citadelle Vive La Cornichon, Citadelle Jardin D’ Ètè Gin , Citadelle Vodka, Magellan Gin, the Plantation Lines Of Rum; Old Reserve 1998 Guadeloupe , Plantatray 3 Stars, Plantaray Grande Reserve Barbados 5 Year Old, and Overproof 63%,, Mauritius 2013, Isle of Fiji,Sealander, Barbados 5 Year Old, Belize 2008, Xamaca,Cut and Dry Coconut Rum, Stiggins Fancy Pineapple Rum Original 1824 Recipe, Planteray 3 Stars White Rum, the Monymusk White Overproof Jamaica Rum, the Overproof 69% O.F.T.D,, The Planteray Original Dark Rum, the XO 2oth Anniversary Barbados Blend, and the Canerock Spiced Rum among others. Alexander Gabriel the head of Pierre Ferrand is constantly blending and experimenting with new products as both an enthusiasm/hobby and also to develop new products. I highly recommend visiting the distillery if you get a chance- it is a delight to both the eye and the palette.
Appearance: Sparkling clear, gold amber in the bottle and pale straw gold in the glass. On swirling it leaves a thick oily coat on the glass with legs and droplets forming.
First Impression: Heavy, almost sensuous bouquet of orange, vanilla, brandy, anise, almonds, spices, plums and dried fruits.
Taste: Very spicy orange with a lot of spice punch behind it. The Yuzu is also a nice addition giving it a kind of Bhuddas Hand/Meyer Lemon/citron with vanilla , cream, almonds, Brazil nuts, macadamia nuts, and citrus kind of mint.Not as dry as the original dry- somewhat sweeter form of dry with a bitter twist to it gives it much more complexity, depth, and interest than your average sticky sweet orange curaçao. Notes of plums, marzipan,vanilla, cinnamon, nutmeg, anise, juniper. Interesting to use in a margarita or other tequila drinks, also makes for a funky sort of grasshopper cocktail. Interesting in a Bees Knees and several other drinks.
Drinks: Please note that this is an older drier version of Triple Sec updated with Moroccan Yuzu , so it is best suited to classic cocktails of the 19th to early 20th century such as a Maidens Prayer, Pegu Club, Presidente . It worked very well in all of these and adds depth and complexity to any cocktail we mixed it with. That being said people who want a super sweet orange syrup should stick with Mr Boston or Hiram Walker – this is a qualitatively altogether different form of triple sec than the mainstream dross out there.
Bottle: Clear glass bottle shows of the color and clarity of the Triple Sec nicely. Lovely period type art work and graphics make for a very attractive bottle that feels very Belle Epoque and makes for a very nice addition to your bar that stands out easily.”Yuzu ” is printed in a gold script on the right side to let you know it is the version with Yuzu macerated and distilled in addition to the usual formula version Screw cap closure has a bold Curacao De France graphic that is very old school charm way, The screw top has a distinctive yellow band to differentiate it from th more standard Dry curaçao and even though the screw top detracts somewhat from the period look and feel it is practical and makes for easier opening liqueur bottles can get sticky ad hard to open in a hurry.
Other: Please note that this liqueur is much higher proof than many so you are getting a good bit for your money. Many others are diluted with water to as little as 30 proof – considerably less bang for you buck. Also refer to my Cocktail Math article to see how little it costs to use a premium ingredient over a much less good cheap curaçao ( of which there are far too many). This Dry Curacao falls into the same price area as Cointreau and less than Gran Marnier making it a a great buy and preserves the integrity of a cocktail without costing you what the more prestige brands charge.
Final Thoughts: An extension of their original Dry Curacao which is an even more specialized version of a Triple Sec in that it is not the usual sickly sweet stuff most companies sell, it is a “Dry” curaçao – meaning not so much dry as less of a sweet candy sugar bomb than many it also has the Yuzu fruit added to the mix of orange peel infusion and spices to give it even more complexity. An interesting twist for period or classic cocktails, but slightly less useful for more standard triple sec cocktails. High quality, lovely stuff, but maybe a bit specialized for the average home or dive bar. Definitely recommended as a great product though for people seeking a quality product with less syrup like characteristics. Also the price of this curaçao has stayed at this price for over 10 years while some of the competition at the high end have risen substantially and even the cheap crap has gone up, making the gap between trash and crap much narrower!
This new Yuzu infused version of this curaçao is definitely worth of checking out !
