Quality and innovation

The quality of Pernod Ricard products and the prestige of its brands depends on expertise passed down from generation to generation. To maintain and develop this expertise, the Group pays constant attention to quality assurance and is dedicated to the pursuit of continuous innovation.

Maintaining the highest quality

Pernod Ricard monitors the quality of its products at every stage of the production and distribution process.

  • Each production site has implemented a quality insurance program that complies with the ISO 9001/2000 standard. On June 30, 2007, 78 of the Group’s 104 industrial sites had received ISO 9001 certification. 18 other sites plan to obtain certification before the end of 2008.
  • Controls are implemented from the moment raw materials are selected to ensure that Group products meet food safety requirements.
  • Twice a year, a panel of Group experts works closely with the subsidiaries to evaluate Pernod Ricard’s key brands. By guaranteeing the consistency of its sensioral brand profiles, the Group hopes to maintain customer satisfaction and loyalty.
  • Once a year, the Quality-Safety-Environment department assigns an independent organisation to evaluate product presentation in shops for the Group’s strategic brands.

  • Once a year, the Quality-Safety-Environment department assigns an independent organisation to evaluate product presentation in shops for the Group’s strategic brands.

Promoting continuous improvement

The QSE management team supports the Group’s continuous improvement policy. In 2006, it published two new best practice guidelines concerning:

  • contamination risk management,
  • risk analysis.


In 2007, a rapid feedback system for customer complaints was implemented in most subsidiaries.
Every year, the QSE department defines common objectives for the Group and its subsidiaries. In this way, Pernod Ricard is supporting the development of the new ISO 22000 international standard on food safety. In 2007, four sites (in Greece, Spain and Ireland) obtained ISO 22000 certification.

Driving Research and Development

In 2005-2006, Pernod Ricard reorganised the Group’s Research and Development functions according to the principle of decentralisation that has always defined its activities.

Regional innovation support centres, located as close as possible to the marketing teams of the Brand Owner subsidiaries, have been expanded to accommodate additional brands:
- In France, the Pernod Ricard Research Centre (CRPR) saw its role reinforced, both as the Group’s scientific liaison and as coordinator of its Research and Development networks. The Centre studies the sensory attributes of new products: colour, aroma and taste.
- A system of networks has been set up to foster synergies between the regional research centres and the Central Laboratory, allowing for the exchange of know-how, the sharing of resources and common research projects. These networks enable the Group to maintain a high level of expertise, particularly in sensorial analysis, analytical chemistry, food safety and regulatory oversight.


Taking innovation further

From fabrication methods to product quality and packaging, innovation is a strategic goal for Pernod Ricard’s subsidiaries. The objective is to improve quality on a continuous basis.

  • The “Three Vines” range from Jacob’s Creek, on sale in Australia and the United Kingdom, shows the Group’s creativity when designing new products. The range contains a red, white and rosé wine made from two classic Australian grape varieties and a Mediterranean variety that has recently been imported to Australia.

  • Pernod Ricard also innovates in terms of packaging. Chivas Brothers have adopted a very contemporary packaging for their brand new 16-year-old Longmorn. The bottle combines previously unused materials such as aluminium and leather.