During the 19th century in France, there was a trend towards shipping cognac - the most prestigious of spirits - in bottles rather than barrels. This provided a guarantee of quality due to the sealed and impervious nature of the bottle during transportation. But the blending which had ensured cognac's consistency in taste did not necessarily result in a consistent colour.
|
This lead Georges PECNER to establish his company in cognac in 1878,
specialising in products to regulate the colour of spirits.
René PECNER, the founder's son, rapidly developed the family business. Sugar syrups, oak chips, plant-based infusions, improvers and extracts for liqueurs were all made with the same care and concern for entirely natural products. He took on the international expansion of the company : Canada, Mexico and Venezuela quickly became regular destinations for Pecner products. In 1949, Gabriel DROUNAU took over from René PECNER. |
 |
Today,
Jean-Maurice DROUNAU and his sons Olivier and Charles-Emmanuel run the
business which now has ten highly-experienced employees aged forty on
average, most have been with the company for over twenty years.
In keeping with its image of quality, the Pecner company has developed a range of organic syrups and caramels under ECOCERT F32600 control, and these require particularly stringent quality control checks. The Pecner company has also become a partner to the food industry and the pharmaceutical industry, as well as the world of perfumes and cosmetics.
In keeping with its image of quality, the Pecner company has developed a range of organic syrups and caramels under ECOCERT F32600 control, and these require particularly stringent quality control checks. The Pecner company has also become a partner to the food industry and the pharmaceutical industry, as well as the world of perfumes and cosmetics.
