Giffard
Giffard liqueurs are crafted for use in cocktails. The careful selection of raw ingredients—fruits, flowers, roots, barks, and more—combined with the traditional maceration process used to extract their aromas, and the respect for the necessary time, give Giffard liqueurs their unique taste.
Vanille de Madagascar
Fine liqueur made from the natural aromas of Madagascan vanilla.
Menthe-Pastille
White mint liqueur, transparent, obtained from essential oils of peppermint (Mitcham type).
Fleur de Sureau sauvage
Liqueur made from the infusion of wild elderflowers, harvested by hand.
Caribbean Pineapple
Liqueur made from a subtle blend of fresh pineapples ripened under the Caribbean sun, reinforced by an infusion of candied pineapples, all enhanced by a 7-year-old Caribbean Rum and some spices.
Cassis Noir de Bourgogne
The slow maceration of “Cassis Noir de Bourgogne”, harvested in the Loire Valley, gives this liqueur all its powerful aromas.
Café du Honduras
This premium liqueur is made from a « cold brew » maceration of a pure origin Honduras Arabica coffee, giving warm, generous and toasted notes.
Banane du Brésil
Liqueur made from the slow maceration of bananas mostly from Brazil, natural banana flavourings for an intense aroma, enhanced by a hint of Cognac.
Abricot du Roussillon
Liqueur made with the slow maceration of apricots from Roussillon.
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