A range of more than 8 premiums, twenty classic, and 15 cremes liqueurs mostly created to be used in cocktails, to offer bartenders the highest quality and most authentic flavours at any season. From classic flavours such as Triple Sec or Apricot Brandy to more surprising ones such as Rhubarb, Parfait Amour, Violette, Carribean Pineapple, Brasilian Banana or Cognac & Almond Liqueur.
Giffard has been a liqueur-maker since 1885
The basic ingredients are fruits and plants, which offer a pledge of quality
Those fruits and plants are bought primarily in our region (100 % of our blackcurrant berries are grown in the Pays de Loire) or come from further afield, depending on the desired varieties.
Maceration : a traditional process which safeguards the authentic flavour of the chosen fruits/plants.
To extract aromas, fruits are macerated in alcohol for 48 hours to 3 months depending on the time needed to reach a perfect blend of fruit and alcohol. The infusion obtained is the basic ingredient in the liqueur-making process.