Who is behind some of the most famous spirits in the world

Alexandre Gabriel is known for being the owner and master blender of Maison Ferrand, a renowned French spirits company. Maison Ferrand is particularly recognized for its high-quality cognac, gin, and other premium spirits.

Alexandre Gabriel is widely respected in the spirits industry for his dedication to traditional craftsmanship and innovation. He has played a pivotal role in reviving and elevating classic spirits, especially cognac. Under his leadership, Maison Ferrand has become synonymous with artisanal production methods, attention to detail, and a commitment to producing spirits of exceptional quality.

The first question is, I read that you had a childhood in the province. So, what is the advantage of growing up surrounded by fields, with people and having cattle and a bit of wheat?

I grew up in old-style farms. Now it’s mechanized, you have to remember. I’m 55 years old. It was tractors and things like this. I knew how to drive a tractor long before I knew how to drive a car. I don’t know if it’s better, but it surely defined me. Your wealth is in the land, you know, and that’s the first thing. Without the land, you don’t eat right, and you don’t have any pleasure. Think about rum, cognac, gin—all these drinks. The best and the worst ones have someone growing something somewhere. It’s very defining, and I think this is where life is.

Now, the second thing I like is growing up in a very small community. Accountability is essential. In a small community, everyone knows everyone. If you do something wrong, your grandfather comes and tells you to apologize. Accountability is very special to me. I feel at home in Barbados because it’s a small community. It feels the same way. That accountability, we know each other, respect each other. Of course, there are fights, like anywhere, but it’s very defining to me.

Everything we do is related to the land. We have our own vineyard for cognac, grow our own juniper berries for Citadel Gin. We are not just one engine pulling everybody; everyone is the engine, and we’re all side by side. When you taste what you tasted today, that’s the expression of Barbados. It belongs to Barbados.

What about leaving hometown for Cognac?

Regarding leaving Burgundy for Cognac, my grandfather was sad; he thought I’d take over his farm. My grandmother had faith in me. I wanted to pursue my own dream. I couldn’t see myself working for my grandfather. He was old-style, very authoritarian. I wanted to own my little thing. I started a small company as a student, helping farmers export to the U.S. and Japan. I met a farming family in Cognac, and one guy wanted to retire, so I joined them. It was probably a horrible business decision but a great life decision.

My father, a businessman, raised his eyes when he heard about it. I wanted to revamp the business. We built things step by step. I’ve been blessed with an incredible team. We make different products, reinvented artisanal gin, and make rum differently. It takes a community to make great rum. What we make is an expression of Barbados, forged by the taste of Barbados.

Your knowing of english wasn’t always this good?

I remember when I was 20 years old, and a friend of mine, who was interning with a senator, mentioned to him that I was looking for an opportunity. The senator then suggested, “Take him to the Senate.” That’s how I found myself at the Senate, meeting the head of the judiciary commission, an honorable and francophile guy who spoke French. He asked how he could help, and I expressed my interest in a job. He mentioned needing someone to handle document filing, and despite having no experience in filing documents and not being super organized, I took on the role. That might explain some of the organizational challenges you’re dealing with now. I worked for Senator Spears for about a year, a season, as a sort of student job. It was a fantastic opportunity to improve my English since the Judiciary Committee dealt with voting on laws. I spent my time cutting and pasting, quite literally, as they voted on laws.

Now, on to a tough question. As the owner of three brands, which one is your favorite: Gin, Cognac, or Rum?

I have three brands and three children, and they all have their good days. It’s like with children; each has its own charm. Even within the brand, there are preferences that vary. As a master blender, the one I prefer the most each day becomes my evening drink. I even take it to my bedroom. I’ve made an agreement with my wife, Debbie, that I wash the glasses the next day; otherwise, it leads to a fight.

The heritage of cognac is very specific, and it’s the reason I wrote a book about the history of Grand Champagne of Cognac. Cognac, like rum, is a product of a community creating its gastronomy, often forgotten. Gastronomy is the fruit of the people, a form of folk art. Each brand has a special place in my heart for different reasons. Working with the team from the distillery and the team from France is like cross-pollination, enhancing our products.

Regarding Citadel Gin, is distilling it in the same pot as cognac a privilege for gin or an economic decision?

Originally, it was both. The cognac stills were often underutilized during certain periods of the year, and I saw an opportunity to create something new. Being a teenager, I had a fondness for gin, and I thought about making a beautiful gin. The decision to use the cognac stills, with their original pot still design, was precise. We applied the same precision used in cognac distillation to make the most beautiful gin. Convincing French customs took some time, but in 1996, we launched Citadel Gin, a unique product. Last week, we even opened another distillery for Citadel because of its growth.

During your travels to the US and Japan, which whiskey from those countries do you prefer?

There are many whiskies that I like. Currently, in the US, I appreciate Iron Roots from Denison, Texas. It’s a young distillery making a delicious whiskey, and we’ve even started swapping barrels. In Japan, Mars Distillery has caught my attention, and I’m using their whiskey to age our Fiji rum for the single cask edition. The Iron Roots barrels will also be used for an edition next year.

How do you plan to bring cognac back to cocktail culture?

I created the 1840 with Dave Wondrich, a classic 19th-century cognac with higher proof. Knowledge is pleasure, and sharing the knowledge about cognac’s unique characteristics is key. Explaining the grape variety, the reasons behind the taste, and creating diverse cognacs contribute to this effort. Cognac, like rum, is all about knowledge and differences. The 1840, inspired by a classic recipe, is a step towards reintroducing cognac to cocktail culture. It’s about lifting the curtains and sharing the richness of cognac’s heritage with the world.

Who oversees the blending process for the spirits?

I am the master blender, so I hold the responsibility for all the spirits we produce. I have the final say in the blending process, and I’m usually the one who initiates the ideas for our blends. This is my area of expertise, and it continues to work well for us. Regarding the EXO blend, it was a surprise for my anniversary, and the individual who crafted that blend has since retired.

Now, about Plantation being part of the spice rum category. I don’t have a spice rum from Plantation per se, but we have recently created one under the brand Cane Rock. I collaborated with a talented master distiller from Jamaica, drawing inspiration from the tradition of medicinal rums in Jamaica. These rums often incorporate various herbs and spices, including a touch of ganja. While we decided not to include ganja, the goal was to use a beautiful Jamaican rum, working with delicate local spices to create something delicious. As a unique twist, 15 to 20% of this rum is finished in a sherry Pedro Ximenez barrel. It’s not a Plantation brand, but rather a brand of its own, set to be launched, probably in November this year, and it’s an exclusive product.

Favourite cocktail?

The Presidente comes to mind, and a well-made Mai Tai is always a favorite. When it comes to the Mai Tai recipe, I prefer leaving it to the bartenders. I approach it like this: I build the instruments (create the spirits), and they play the music (craft the cocktails). I believe in letting the bartenders showcase their creativity, just as I do in the distillation process.