Ferrand Dry Curaçao Yuzu is made according to an old 19th-century recipe. The whole yuzu fruit is steeped in brandy for a week during production. Yuzu is a citrus fruit native to East Asia and commonly used in Japanese cuisine.

The liqueur is then distilled in Ferrand's copper pot stills. In the next step, an infusion of spices such as vanilla and fruits is prepared, following the century-old recipe. The yuzu distillate then matures for several months and is finally blended with a little Bourbon vanilla and brandy to harmonize the flavors and achieve the desired taste development.

The combination results in a unique and fascinating flavor profile that combines traditional characteristics.

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