Product description
In 1885, pharmacist and pharmacy owner in Angers, Émile Giffard, developed the formula for Menthe-Pastille liqueur, which quickly turned out to be a commercial hit.
Today, the company he founded is still in the family hands and is managed by his great-great-grandchildren, siblings Bruno and Edith Giffard, and its range of liqueurs and bartender syrups includes over a hundred items. Among them is a series of fruit creams bottled with a relatively low alcohol content and increased sugar content. The key to the high quality of Giffard's products is the over 130-year-old family tradition and experience in macerating fresh fruit and herbs using new techniques most appropriate for a given variety. In the case of maceration of fruit with stones, the process is extended to three months, because that is how much time is needed for the full extraction of all flavor and aroma elements.
The key to the Giffard Crème de Mirabelle de Lorraine profile is the maceration of Lorraine plums. The palette includes plums, passion fruit, papaya and a touch of vanilla. Giffard recommends serving it in a cocktail with dry white wine, rosé or sparkling wine, or mixed with equal parts Calvados, with a touch of lemon juice and their own Vanille de Madagascar liqueur.