It's not every day you get to taste a Jameson or an Aberlour in a training setting. And yet, that's exactly what our teams experienced last week, during two mornings of discovery-rich seminars alongside Pernod Ricard teams.
Two key moments to better understand the products we sell in-store... and pass them on with greater accuracy and passion.
Thursday morning: delve into the history of great whiskies
Guillaume Reynaud got the ball rolling. With him, we travelled from one terroir to another:
- Scotland with The Glenlivet and Chivas,
- in the United States with Four Roses,
- to Ireland with Jameson.
Everyone was able to discover what makes these emblematic references so unique. Taste, distillation methods, brand anecdotes... We came away with a more embodied discourse, and arguments that we can't wait to share in the field.
Friday: between know-how and tasting
The next day, Alan Farioli took over. He plunged us into the world of Aberlour, from production to tasting, including all the subtleties that make this range so rich.
The session continued with products such as Lillet and Mumm, which many rediscovered in a new light. Here again, no pure theory: we talked about products, tasted and exchanged ideas.
What do we remember? The desire to do well
These training courses are invaluable. They give us the right words, the right posture, and above all: the right understanding. Because in the field, when we talk about a whisky or an aperitif, it's not just a product sheet we're passing on - it's a story, a universe, an experience.
Many thanks to Guillaume, Alan and Franck Ballanger for their time, attention and generosity.
See you soon in store
You'll be able to find all these products at our upcoming events in supermarkets. And believe us, our teams will be ready to tell you all about them with passion.
Alcohol abuse is dangerous for your health. Drink in moderation.
