Among the ten trends presented in Gourmet Selection's special report on “French fine foods in 2025” is that of premium spirits, a rapidly growing segment. The report is available online.
Published on Dec 3,2025 at 1:38 PM | Updated on Dec 8,2025 at 4:12 PM

One thing is certain: spirits are proving resilient. Despite the rise of alcohol-free drinks, spirits are still consumed by more than 6 out of 10 French people, with rum and whiskey leading the way.

While they are mainly enjoyed as an aperitif or digestif, spirits are moving towards premiumization.

When it comes to tasting, the French favor quality over quantity. Authentic brands with a strong commitment to sustainable production are particularly popular with spirits lovers. Reassured by specific expertise, they are eager to discover unique flavor profiles and the stories of producers who convey a genuine distillation philosophy.

As the leading producer of spirits in the European Union, France benefits from a rich regional heritage—calvados, kirsch, armagnac, cognac, pastis, génépi, eau-de-vie, etc.—which fits naturally into this trend. In addition, the influence of world cuisines is introducing new products to the market, such as mezcal (Mexico), shochu and sake (Japan), pisco (Peru and Chile), and grappa (Italy), satisfying French consumers' thirst for discovery. Unsurprisingly, the Be Spirits area at the Wine Paris trade show welcomed 76% new exhibitors and 43% international exhibitors last February.

This is proof, if any were needed, of the dynamism of the spirits segment and its openness to the world.

 

The figure

43% of French people allocate a budget of between €21 and €50 for a bottle of spirits.

 

Good advice

Manufacturers: focus on the unique characteristics of your terroir by highlighting it, talking about your brand's expertise and your commitments to confirm the quality of your products.

Distributors: anchor your spirits range in tasting consumption with advice to reinforce the experiential aspect.

 

Examples of brand products exhibited at Gourmet Selection

Maison Bocquet

Victoire and Charlotte, two passionate cousins, are reinventing liqueur with boldness and indulgence. Through this project, they are paying tribute to their great-grandmother, Thérèse Bocquet, an iconic figure in the world of taste and hospitality. At Thérèse's house, the table was always generously laid, with a spirit of sharing... and a liqueur to accompany it all.

Three bottles from Maison Bocquet on a colorful background.
It is this story that Victoire and Charlotte are breathing new life into: enhancing liqueur by freeing it from the superfluous. Their commitment? 100% natural ingredients, no artificial colors, flavors, or preservatives, and controlled sugar content to reveal the full flavor of the fruit. In their workshop, each step is a craft: from maceration to wax stamping, everything is meticulously done by hand. Their liqueurs are true polyaromatic compositions, combining balance, indulgence, and a remarkable length on the palate. Versatile, they can be enjoyed neat, in cocktails, or even to enhance a culinary creation. Far beyond a spirit, Victoire and Charlotte champion a way of life that reconciles tradition and modernity.
Three bottles of TI CED arranged rum aligned on a white background.

TI CED

To restore the reputation of the “rum punch” category, Cédric Brément chose to develop his rum-based liqueurs using traditional and natural methods. A pioneer in this field, the Nantes-based creator first built his reputation on a demanding selection of raw materials, whether rums, fruits, or spices. True to its innovative spirit, Ti CED was the first producer to develop a range of barrel-aged flavored rums in 2013. This year, the brand is tackling low-alcohol and low-sugar flavored rums with its “Les Délicats” collection.

The Paul Devoille Distillery

Historically based in the Vosges region, the Paul Devoille Distillery has been producing Fougerolles kirsch since 1859. Thanks to the legacy of successive generations, the House has capitalized on its ancestral know-how to develop a range of artisanal eaux-de-vie, liqueurs, and spirits, distilled in copper stills. Furthermore, Devoille is the last distillery to age its eaux-de-vie “the old-fashioned way” in glass demijohns under the roof, benefiting from the alternating temperatures between seasons for natural evaporation.

Three bottles of different spirits offered by Distillerie Paul Devoille on a white background.

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