Product description
The Giffards come from the Loire Valley and were long involved in the textile trade. The first to break with the family tradition was Émile Giffard, a graduate of the Faculty of Pharmacy at the University of Poitiers.
After completing his studies, he returned to his hometown and opened a pharmacy in the center of Angers. Émile was equally devoted to developing recipes for panaceas and alcoholic beverages. His first drink was called Chottin, a bitter aperitif based on quinine. However, the breakthrough in his career came in 1885 with the creation of Menthe-Pastille, and consequently, his career changed from a chemist to a distiller. The company he founded remains in the hands of the family to this day and is managed by his great-great-grandsons, Bruno and Edith Giffard. They produce several dozen liqueurs and as many bar syrups using mainly local fruits and botanicals, which they subject to the traditional maceration process. In the case of fruit with seeds, the maceration can last up to three months.
Giffard Crème de Cerise Griotte is created by long maceration of cherries with their stones in neutral alcohol. On the palate, the delicate tartness of cherries is balanced by notes of almonds and chocolate. Giffard recommends serving it in a cocktail with dry white wine, rosé or sparkling wine, as well as pouring over vanilla and nougat ice cream.