This yuzu liqueur from Cognac producer Pierre Ferrand draws inspiration from an old recipe that dates back to the 19th century. Made by macerating whole yuzu fruits from Morocco in Cognac for a week, the infusion is then distilled and further matured with a mix of fruits and spices, including vanilla. Married with an extra dose of brandy before bottling, this aromatic liqueur offers rich, round, and waxy notes of candied citrus, almonds, plums, toffee, and nutmeg throughout the palate.