Giffard West Cup
Giffard West Cup is one of the foremost international bartending competitions. Founded in 1997, the competition started as a local competition on the west coast of France (hence the name), but it quickly grew in popularity and now encompasses countries around the world.
Bruno and Edith Giffard with Giffard West Cup 2017 champion David Hans
Held biennially, The Giffard West Cup commences with regional stages followed by national finals where the national winning bartender is crowned. These national winners are then invited to compete at the global final in Giffard's home town of Angers, France to represent their country.
Giffard Premium Pineapple Liqueur
To quote Edith Giffard, from the family company which makes this liqueur, it's a subtle blend of an infusion of fresh pineapples ripened under the Caribbean
Giffard Passion Fruit Liqueur
A fruit crème made from concentrated passion fruit juice by Giffard & Cie, a fourth generation family-owned and run liqueur producer in France's Loire
Giffard Mandarine liqueur
This liqueur by the family firm of Giffard in France's Loire Valley is made from the distillation of tangerine peels.
Giffard Menthe Pastille
Made in Anjou, Loire Valley since 1885, Menthe-Pastille is France's leading brand of white crème de menthe. It continues to be made in the same town by
Giffard Banane du Brésil
Part of Giffard's 'Premium' liqueur range, this banana liqueur is made by the slow maceration of Brazilian banana puree (to optimize contact with alcohol
Giffard Creme de Mure
A traditional crème de mûre made from blackberry extracts and blackberry juice by Giffard & Cie, a fourth generation family-owned and run producer in
Giffard Creme de Peche de Vigne
This crème de pêche is distinguished by the French term 'de Vigne' – literally meaning 'of bush' this refers to its being made from peaches cultivated
Giffard Abricot du Roussillon
Part of Giffard's 'Premium' liqueur range, this apricot liqueur is made by the slow maceration of 'Rouge du Roussillon' apricots in neutral alcohol.
