Lichi-Li (700 ml)

When Émile Giffard founded his liqueur house in Angers in 1885, he brought a pharmacist's discipline to flavour extraction — isolating botanical essences with chemist's rigour rather than masking mediocre fruit with sugar. That founding logic governs every

bottle produced today, now in the hands of fifth-generation siblings operating from Avrillé, in the Loire Valley's agricultural heartland dubbed the Garden of France.

Lichi-Li begins with lychee macerated in neutral spirit distilled from sugar beet, steeped under controlled light, temperature, and oxygen conditions to preserve the fruit's delicate floral-aromatic signature — the same pharmacist-precision methodology applied across the entire 100-expression portfolio.

Sweetening is achieved with sugar beet sugar, keeping the base clean and the fruit character unobstructed. What separates Giffard from mass-market cordials is the deliberate refusal to confect: the maceration targets the purest aromatic essence of the ingredient, yielding colour and flavour that reads as true-to-source rather than synthetic.

Lichi-Li occupies a genuinely rare niche — lychee liqueurs of this aromatic fidelity are almost absent from the French liqueur canon, making it an outlier even within Giffard's own 100-SKU range. Drink as a cocktail modifier or chilled neat; no vintage variation applies.