|Head Office||27-29 Rue du Chail, 16200 JARNAC, France|
|Business activities||Production and sales of cognac and liqueurs|
Tradition and innovation
Louis Royer has been producing and selling cognac for over 150 years in the Cognac region. Today, our product line has expanded to include brandies, liqueurs, and spirits. We are always looking for ways to further innovate and supply our customers worldwide with satisfying products.
All of Louis Royer's operations have been certified under the British Retail Consortium's (BRC) Global Standard for Food Safety Issue 5. Our affiliate companies Louis Saveur and La Carthaginoise have also each obtained ISO 22000 and International Food Standard (IFS) certification. Our goal is to maintain the highest levels of product safety, which includes ensuring full traceability for every bottle that we produce.
- BRC global food standards certification (Louis Royer)
- ISO 22000 certification (Louis Saveur)
- IFS certification (La Carthaginoise)
Ensuring rigorous quality control
To ensure that we manufacture high quality products, in 2003 we built and began operating an advanced new bottling plant to Suntory Group specifications. Here, the "Kaizen (continuous improvement)" is put into practice on a daily basis.
- State-of-the-art bottling line facility
- Providing instruction to improve techniques
Developing new environmental activities
Promoting container recycling
One of the important efforts of Louis Royer's production department is to work in cooperation with local companies dealing in glass, plastic, and cardboard in order to maximize our levels of recycled materials.
Conserving water resources
We have re-examined our water usage during blending and bottling, and have not only reduced our overall water usage levels, but also improved water quality management of the waste water we produce.
Conserving electric power
We have lowered the amount of electricity required for cooling by adopting heat exchange devices in the cold filtration process used in the manufacture of cognac.
Conservation during the distillation process
- Distillation cold water storage tank
Cold water is necessary in the distillation process. To help preserve the environment and save energy, the warm water that is created during distillation is saved in large holding tanks and reused after it has cooled. All residual products after distillation are collected by recycling companies that reuse in a variety of ways including the creation of dairy feed.
Shielding for cognac leakage prevention
To prevent alcohol from leaking into the local environment, all of our cognac storage and blending facilities are equipped with leakage prevention shielding.
Relations with Customers
- Louis Royer visitor center
We periodically welcome our customers and business partners to the Louis Royer visitor center, where visitors can learn more about how cognac is made and about our products.
Relations with Business Partners
To help maintain the cognac industry, we contract with local suppliers. We perform scientific and organoleptic analysis of all of the ingredients like wines delivered by our suppliers, and provide the results of our analysis to the local companies in order to preserve and improve product quality on both sides.
- Cognac distillation
- Cognac & spirits purchasing with a local business partner
Relations with the Local Community
Participating in local events
We take an active part in local events as a way of improving our relationship with our local society. We also participate in activities promoted by local governing bodies.
Educating future generations
- Encouraging trainees to visit us
Each year, we accept trainees from across France to our catering school and other events.
Supporting cultural activities
We support many local cultural events, such as the Cognac Marathon, La route des tonneaux (a festival recreating the delivery of cognac casks), La Part des Anges (a charity auction), the Cognac Blues Passion Festival (a music festival), and other events.
- A demonstration of traditional cask making
- The Cognac Marathon
Relations with Employees
Promoting employee health and safety
Every quarter we have an internal meeting to review and improve our working environment, providing constant improvements. In order to maintain our employees' health, all employees undergo periodic medical examinations. We have furthermore formed labor unions and safety and health committees.
Providing employee training
- A disaster preparedness drill
Employees in our production department undergo sensory training for taste and smell, and participate in various other seminars. All of our employees receive disaster preparedness drill training.