Avallen secures distribution in France 10th May, 2021 by Melita Kiely
Sustainable Calvados brand Avallen has agreed distribution in its native market, France.
Avallen Calvados will now be available in its home market of France
Healthy-Hospo founder Tim Etherington-Judge, and wine and spirits specialist Stephanie Jordan founded Avallen in 2019.
Produced in Normandy, the apple brandy is made by distilling cider and maturing the neutral apple spirit in French oak casks for at least two years.
Paris-based L’explorateur du Goût will handle distribution of Avallen in France.
Jordan said: “France has been leading the way in sustainability, with nearly 20% of French citizens choosing five out of 10 products purchased based on them having at least one eco-responsible feature, and a further 20% not renouncing purchasing products that they use to buy because they think they are not sustainable enough.
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A panel of industry experts is coming together to discuss what drinks brands can do to reduce their CO2 footprint in an effort to combat the climate emergency.
Led by sustainable calvados brand, Avallen, the event is a continuation of their “Positively Charged” series, which offers bite size chunks of curated and co-created wisdom with a single aim – to light up the sustainability conversation in the drinks industry using a balanced blend of expertise, creativity, and positivity.
Previous events have focused on a host of environmental topics including restorative business practice, the future of ingredients, trends and creativity in the drinks industry, supporting biodiversity, green design and planet-positive packaging, and terroir and the importance of nurturing the natural growing conditions.
In a backyard just blocks from downtown Fayetteville, there is an educational utopia of sorts. Elementary school students spend their days with the sun on their faces and the breeze
Event Description
Foraging and Identification workshop paired with a dinner featuring foraged food.
Learn the craft of foraging and enjoy a natively sourced wild dinner. After the forage, share cocktail hour with conversations around the nutrition in foraged food and learn ways to cook with foraged food with Chef Haley O’Brien.
The dinner will showcase the culinary brilliance of foraged foods. Bring a pouch for collecting wild edibles. There may be an opportunity to search for the mystical morel as well.
Wild Side: Foraging Experts Eric Fuselier, Jay Pitts, Bo Brown (author of Foraging in the Ozarks), and Stephanie Jordan (Registered Dietician Nutritionist)