140 y. of adventure and a series of medals for Giffard “non-alcoholic” liqueurs

Emile, the founder in 1885, Maurice at the beginning of the 20th century, Jacques from the 1950s, Edith and Bruno, who have been leading since 1992 …

And now since the beginning of 2024, Emilie, Bruno’s daughter, and Pierre, Edith’s son, are sharing the general management of the company.

Each generation contributes to the company development, while respecting our family values: “our crafted techniques combined with the mastery of our processes, guarantee our high level of quality. We continue to invest on research and innovation, which are essential to address cultural evolutions, as well as the current and future challenges. Sustainable development is at the heart of these challenges.”

By the end of 2023, the liqueur maker’s production has increased from 5 to 11 million bottles and its workforce from 70 to 140 employees. Exports now account for almost 70% of business, to 90 countries. The consumption of cocktails, already very present in many countries, increased.

La Menthe-Pastille continues to grow.

In order to anticipate future developments, to integrate the challenges of decarbonization and to adapt “artisanal-industrial” processes with the same high-quality standards, Giffard has built a new production site for liqueurs (alcoholic and non-alcoholic).

The new building frames the botanical garden to the east, reflecting Giffard’s core business of fruits and plants.

74% of the fruits and plants used by Giffard come from French producers, 50% of them from Anjou. The link maintained between Giffard and its growers and the mastery of more than a century of know-how, are a guarantee of consistent quality.

The desire to be able to choose whether or not to consume high quality drinks and cocktails with alcohol is becoming more and more popular throughout the world.

After 4 years of research and development, an ancient production technique has enabled Giffard Liquorists to launch a range of high quality “non-alcoholic” spirits (grapefruit, ginger, pineapple, elderflower) on the world market in the summer of 2023.

Building on its expertise in extracting aromas by maceration, the product is obtained by macerating the same fruits or plants, but this time in white wine vinegar. Just before bottling, the product is pasteurized to ensure optimal preservation. These non-alcoholic “liqueurs” allow you to enjoy a cocktail that favors quality of taste, aromatic richness, and length on the palate, without consuming alcohol.

Two of their products have just won gold and silver medals at the World Alcohol Free Awards 2024.