Foundation in 1885

The history of Giffard began in Angers in 1885 during what the company describes as a notably hot summer. Émile Giffard, a local pharmacist with an interest in botany and the digestive properties of plants, experimented with mint to develop a refined white-mint liqueur. The key ingredient was Mitcham peppermint, a highly aromatic variety originally associated with England, which yielded a spirit with a transparent appearance and pronounced cooling character.1

The product achieved immediate success, prompting Émile Giffard to convert his pharmacy into a distillery. He named the liqueur Menthe-Pastille because its flavour recalled the mint pastilles that were fashionable at the time. This product became both the origin of the company and the foundation of the Giffard brand.1

Relocation to Avrillé

As the company expanded, it remained rooted in the Angers area. In 1972, Giffard moved its operations to Avrillé, immediately north of Angers. This site subsequently became a central hub for production and visitor experiences. The company identifies as an emblematic business of the Pays de la Loire region and part of the traditional liqueur-making heritage of Anjou, where numerous liquorists emerged during the 19th century. The headquarters are currently registered in Avrillé at ZA La Violette, chemin du Bocage.1

Five generations of family ownership

A defining characteristic of Giffard is the continuity of its family ownership, with know-how transmitted through five generations.1 The transition to the fifth generation became prominent in the 2020s. According to former leader Édith Giffard, her son Pierre joined the company in 2015, followed by her niece Émilie Giffard in 2020.3 These two fifth-generation family members assumed general management in 2024.24 This continuity supports the company’s positioning as a blend of traditional French liquor-making and contemporary innovation.

Menthe-Pastille serves as the historical signature of the Giffard portfolio. The original recipe remains a family secret, though the company states that the liqueur continues to use Mitcham-type peppermint, now cultivated in Anjou near the production site.1

The modern expression is a clear mint liqueur bottled at 24% ABV. It features a strong peppermint aroma, a fresh and balanced taste, and an intensely cooling finish. While it can be consumed on ice or lengthened with sparkling water, it is also widely used in cocktails. Its identity is directly tied to a recipe that has existed for more than 140 years.1

Although Giffard originated with mint, it has evolved into a specialist flavour house for the cocktail industry with a broad range of fruit, botanical, and cocktail-oriented products. The current portfolio is organized into several major categories, including premium liqueurs, classic liqueurs, fruit creams, Giffard Creations, alcohol-free spirits, syrups, Fruit for Mix, and gourmet sauces.1

Fruit liqueurs and Crèmes de Fruits

Giffard produces an extensive portfolio of fruit-based liqueurs and crèmes de fruits designed to allow bartenders to introduce concentrated fruit flavours into cocktails. This range reflects a philosophy of using fruit as a primary source of flavour rather than relying solely on generic flavourings.1

Premium and classic liqueurs

The liqueur portfolio is segmented into Premium Liqueurs, Classic Liqueurs, and Giffard Creations. These products cover both traditional cocktail styles and newer flavour combinations.1

Syrups

Syrups represent a significant portion of the business. Giffard manufactures syrups based on fruits, plants, confectionery, nuts, and spices, alongside specialist products for professional beverage applications. This category enables the company to participate in both alcoholic and non-alcoholic drink markets.1

Alcohol-free products

Reflecting the growing demand for non-alcoholic options, Giffard has expanded into alcohol-free spirits and cocktail bases. This development allows the company to apply its flavour-extraction expertise beyond traditional liqueurs.1

Giffard defines its profession as that of a liquorist, placing plants and fruit at the centre of its approach. The production philosophy prioritizes high-quality raw materials, careful extraction, precise blending, and rigorous quality control. For example, the company states that 100% of its blackcurrant berries are sourced from the Pays de la Loire region.1

The production process includes selection, maceration, extraction, dosage, blending, mixing, filtration, quality control, and tasting before bottling. For fruit liqueurs, Giffard employs a traditional maceration process where fruit remains in alcohol for approximately 48 hours to three months, depending on the ingredient and desired extraction profile.1

Unlike traditional after-dinner liqueur producers, Giffard explicitly positions its products for bartenders and cocktail culture. Its offerings are designed to function as flavour-building ingredients in mixed drinks, providing elements such as fruit sweetness, herbal notes, floral aromas, citrus character, nutty flavours, spice, mint freshness, and bitter complexity. The company actively publishes cocktail recipes and collaborates with professional bartenders to develop drinks featuring its products.1

While maintaining a strong French identity, Giffard has developed into a significant international business. As of 2025, the company exports to approximately 90 countries.2 A 2025 industrial profile reported that roughly 70% of production is exported, with sales reaching around 12 million bottles and revenue of approximately €56 million in 2024. At that time, the company employed around 150 people.4

Giffard’s brand identity is anchored in its French heritage in Angers and Anjou, botanical and fruit expertise, traditional craftsmanship, and family continuity. Rather than focusing primarily on alcohol, the brand emphasizes flavour and nature-inspired ingredients.1

The company also maintains a notable history of graphic advertising. Historic Menthe-Pastille advertisements feature works by artists such as Leonetto Cappiello, adding a cultural dimension to the brand’s history that extends beyond distilling to include the visual culture of French liqueurs in the late 19th and 20th centuries.1

Giffard emphasizes the natural origin of its flavours and seeks to develop the company in a way that benefits nature. This involves sourcing selected fruits and plants and adapting procurement to specific varieties and origins. While the company is fundamentally a liqueur and beverage manufacturer utilizing alcohol, sugar, and controlled production processes, its sustainability positioning focuses on responsible development, botanical ingredients, and long-term resource considerations.1

Giffard operates a visitor attraction called Espace Menthe-Pastille at its Avrillé site. Dedicated to the company’s history and production know-how, the space allows visitors to explore the transformation of fruit and plants into liqueurs and incorporates historical elements connected with Émile Giffard and Menthe-Pastille.1

In 2024, Giffard invested approximately €30 million in a new 10,000 m² production facility at Saint-Léger-des-Bois near Angers. Dedicated to liqueurs, including alcohol-free products, this investment follows the expansion of syrup production and logistics capabilities. This development signals the company’s strategic direction: combining traditional liqueur expertise with industrial expansion, new alcohol-free categories, and international growth.4

1. L’Histoire de la Maison Giffard : savoir-faire, valeurs, inspirations
2. The big interview: Emilie Giffard – The Spirits Business
3. 3 questions à Edith Giffard – Entreprise et Découverte
4. Made in France : L’éternelle jeunesse des liqueurs et sirops Giffard
5. Présentation PowerPoint