Beam Suntory France has officially begun operations and is directly responsible for the marketing and distribution of its portfolio in France.

Stock Spirits Group has announced the finalisation of two acquisitions including Clan Campbell from Pernod Ricard and the purchase of the Société Dugas.

G’Vine gin, the French gin made with grapes, has announced Fred Sirieix as their first ever UK ambassador.

The winemakers of Chablis scrambled to light candles in a bid to protect their budding vines from severe spring frosts in the early hours of April 6, 2021.

Asahi Group Holdings has announced that Asahi Super Dry will be the official beer for the Rugby World Cup 2023 in France.

Anivin de France hits 88

22 February, 2013

Anivin de France, the organisation responsible for promoting Vin de France, has announce that 88 wines have been selected to represent the category in 2013.

Liqueurs de France has added a Swiss absinthe to its Enigma brand range, Enigma Verte Suisse.

Absinthe

09 July, 2012

With all the bans on absinthe now lifted, the traditional French and Swiss producers are now free to re-invent the category for the 21st century. Hamish Smith investigates

The Conseil Interprofessionnel du Vin de Bordeaux (CIVB) or Bordeaux Wine Council, which represents Bordeaux vine growers and négociants, has announced the appointment of François Jumeau as its new marketing director.

Liqueurs de France has rolled out the launch of its Enigma absinthe range to the UK, in a bid to change consumer perceptions of the spirit.

Owners of traditional products such as champagne and cognac need to show some humility in their dealings with new emerging markets, according to the president and CEO of Groupe Renaud Cointreau.

The absinthe ban in France has been lifted, according to absinthe brand La Fée.

According to the Scotch Whisky Association more than 5 bottles of scotch are shipped to France every second.

Denmark: Carlsberg has launched Vintage 3 – the third in an exclusive beer trilogy.

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La'Mel Clarke

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La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.

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