How Giffard NA is Made?

Giffard Non Alcoholic Liqueurs are crafted using a proprietary process inspired by the brand’s centuries-old expertise in liqueur making. Rather than distillation or simple flavor blending, Giffard relies on maceration to extract the full aromatic potential of fruits and plants.

 

The process begins with carefully selected fruits, botanicals, and roots. These ingredients are macerated in wine vinegar, which acts as a natural solvent. Acetic acid, formed through the natural transformation of alcohol and oxygen, allows aromatic compounds to be gently extracted without heat or alcohol.

 

This method is inspired by traditional shrub techniques and by Giffard’s historic liqueur production. Vinegar is intrinsically linked to wine and fermentation, making it a natural extension of French culinary and beverage craftsmanship. The result is a base that delivers both flavor intensity and natural acidity.

 

Because the acidity is built into the ingredient, Giffard Non-Alcoholic Liqueurs require less added sugar to achieve balance. This creates products with significantly lower sweetness than syrups, allowing them to be used in higher volumes and to function as true cocktail components.

 

Once maceration is complete, the infusion is blended with natural flavorings and carefully adjusted to preserve clarity, stability, and consistency. Each expression is calibrated to deliver a specific aromatic profile while maintaining versatility across cocktail styles.

 

The final result is a range of non-alcoholic liqueurs that perform like liqueurs. Structured. Layered. Balanced. Designed to be mixed, not masked.