Review: Ferrand Renegade Barrel No. 4

Cognac Ferrand‘s fourth installment of its Renegade Barrel collection is here. To refresh your memory, these are “anything is possible” barrels which primarily revolve around unusual finishes.

Unlike the off-putting Barrel #3, Barrel #4 is not finished in a rum barrel but rather finishes its aging in a tropical climate in Barbados. Note that while Barrel #3 was not officially labeled as Cognac due to French labeling laws, Barrel #4 is, because it isn’t finished in a different spirit barrel. Here are some details to dig into:

Inspired by the historical aging process of “early landed” cognacs from the 19th century – a cognac that was first aged in Cognac and then transported in barrels to another country to finish aging, generally in a humid region – Master Blender Alexandre Gabriel selected barrels of Ferrand Grande Champagne Premier Cru de Cognac that were distilled in 2014 and first matured in cellars in the Cognac region of southwest France. The barrels were then transported to Barbados, the birthplace of rum in the Caribbean and where Maison Ferrand’s Stade’s West Indies Rum Distillery is located, for the barrels to benefit from the warmth and extreme humidity of the cellars along the shores of Brighton Beach.

“We love to explore what a cognac can be, taking a cue from bygone eras and sharing the delicious results of our experiments with our friends around the world,” explains Alexandre Gabriel.

Skillfully combining continental and tropical maturation requires very different knowledge of each environment. The continental maturation in the temperate climate of southwest France allowed for a slow maturation, imparting smoothness and complexity. The tropical aging in the warm and humid Caribbean climate concentrated the liquid, resulting in a round and aromatic spirit. Alexandre has made this traditional approach of double aging, inspired by a centuries-old tradition, a signature of Planteray Rum for more than 25 years and decided to experiment with a few cognac casks for Renegade Barrel N°4. With temperatures averaging 90°F and humidity between 95 and 100%, the tropical environment induced an intense concentration of aromas related to the significantly higher angel’s share under this tropical climate, reaching 10% per year in Barbados, as compared to 3% in Cognac. This meticulous resting process offers a truly distinctive flavor profile.

Let’s try it.

Ferrand Renegade Barrel No. 4 Review

The nose here doesn’t much let on that anything is out of the ordinary. Aromatics are heavy on floral elements but cut with ample fruit — primarily stone fruits of peach and apricot, but also some orange peel and even a hint of lemon. Time in glass evokes a touch of heady, boozy furniture polish.

The palate is even more floral and perfumed than the nose lets on, heavy with honeysuckle and jasmine notes. Ginger comes along immediately behind, then gentle notes of raisin, dried cherry, and fig. The lengthy finish is quite aromatic and sustained, echoing with brisk notes of honeysuckle and an edge of camphor.

All told it’s a much more traditional Cognac than the last outing, though whether it’s much of a “renegade” is an open question.

92.4 proof. 550 bottles produced.

A- / $190

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