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.
Shortly after his studies, he returned to his hometown and opened a pharmacy in the center of Angers. Émile was as devoted to developing recipes for panaceas as he was to alcoholic beverages. His first drink was called Chottin. It was a bitter aperitif based on quinine. However, the breakthrough in his career came in 1885 and the creation of Menthe-Pastille, which convinced him to change his career as a pharmacist to a distiller. Today, the family business is managed by Émile's great-great-grandsons, siblings Bruno and Edith Giffard. They produce dozens of liqueurs and as many bar syrups using mainly local fruits and botanicals, which they subject to a traditional maceration process. The Crème de Fruits line is bottled with a lower alcohol content and higher sugar content.
Giffard Crème de Pamplemousse Rose is a silver medalist at the 2014 San Francisco World Spirit Competition. It is made from macerated zesty pink grapefruits, which preserves their original flavor and bitterness. Giffard recommends serving it in a cocktail with sparkling wine and a dash of raspberry syrup and lemon juice.