The Giffard family originate from the Loire Valley, between Nantes and Angers and back in the 19th Century was involved in textiles trade.
Émile Giffard, the first who broke with the family tradition, was a graduate of Poitiers University, Faculty of Pharmacy and in the 1870s opened his own pharmacy in the city of Angers. Émile experimented with mint and in 1885 created formula for Menthe-Pastille, the success of which encouraged him to sell the pharmacy and open a distillery. Today the family business is run by Bruno Giffard and his sister Edith, Émile’s great grandson and great granddaughter. The company produces high quality liqueurs and syrups using fruits and plants bought primarily locally and employing traditional maceration process to extract colors, aromas and flavors. In case of maceration of fruit with stones the process takes up to three months.
Giffard Crème de Cerise Griotte is made from a maceration of Morello cherries and their crushed stones in neutral alcohol. It is a powerful liqueur with slightly tart taste of cherries balanced with almonds and chocolate. Giffard recommends serving it in cocktail with white wine, rosé or sparking wine or as a topping on vanilla or nougat ice cream.