Ferrand Tropical Dry Curaçao

Product of: France

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Ferrand Dry Curaçao Tropical is a rum-based citrus liqueur from Maison Ferrand, designed to deliver a rum-forward profile for punches, Tiki, and other tropical cocktails.

Developed by Maison Ferrand owner and master blender Alexandre Gabriel in collaboration with spirits historian David Wondrich, Dry Curaçao Tropical revives the rum-based style of curaçao, offering an alternative to the more familiar brandy-based versions.

The Caribbean shrubb
Shrubb is the rum-based orange liqueur of Martinique and Guadeloupe, an everyday drink in the early 19th-century Caribbean. Rum, citrus peel, sugar and local spices such as cinnamon, clove and nutmeg were macerated together slowly over weeks so the flavours could fully unfold in the spirit. It was drunk on its own and it went into punches and festive mixtures, particularly at Christmas, when it was a fixture of Caribbean holiday tradition. It was, in other words, a curaçao - just one built on rum rather than brandy.

Shrubb itself never disappeared, with several of Martinique's rhum houses still making it. However, it has always been thought of as a rhum agricole speciality rather than a curaçao, and virtually every liqueur a bartender reaches for when a recipe calls for curaçao or triple sec is brandy- or neutral-spirit-based. Which means the rum drinks that shrubb was designed for have spent a century being made with a liqueur pulling in a slightly different direction. Alexandre Gabriel and David Wondrich returned to rum-based recipes and rebuilt one for the modern bar.

Made in Barbados
The project took shape at Stade's West Indies Rum Distillery, Maison Ferrand's historic distillery in Barbados and the only beachfront distillery in the Caribbean, with roughly 130 years of history.

Everything happens there. The base blend of rums are distilled on site, in both pot stills (including the characterful Old Gregg) and a column still. They are aged between two and five years, which gives the liqueur both weight and a clean enough backbone to carry citrus.

Sweet and bitter orange peels are infused and distilled, alongside a botanical infusion of vanilla, spice and orange in the "mise en valeur" tradition the house uses across the range. The result is a liqueur that is dry but genuinely expressive: the rum brings roundness and warmth, the citrus brings lift, brightness and length.

Launched in January 2026, initially in European markets.

Review and Tasting

Sampled on 31/08/2026

Appearance:

Clear, golden amber.

Aroma:

Zesty orange with spiritous rum, cinnamon, vanilla, bubble-gum, Rooibos tea and saffron.

Taste:

Bright zesty orange, candied orange and vanilla-rounded rum, enlivened by cinnamon-led spice.

Aftertaste:

Long zesty orange with rich vanilla and cinnamon.

Overall:

Truly Tropical Mai Tai, anyone? Yumm!