The Lucien Bernard company also owes its leadership to a global sourcing of Eaux-de-Vie, a unique production site in Europe and a constant search for innovation.

A rigorous selection process

Rich in long-standing partnerships established in key markets for distilled wine, Lucien Bernard relies on many different sources for a wide variety of Eaux-de-Vie. Thanks to its shareholding in the Gedesa distillery, Lucien Bernard enjoys privileged access to the largest wine region in the world: Castilla-La Mancha (Spain).
This strategic sourcing makes it possible to meet all kind of needs (in terms of quality, volume and traceability) and to guarantee consistency when it comes to the blends.


Established in 1974, the Lucien Bernard’s main Ambès facility is located 20 miles north of Bordeaux down the Garonne River.
In addition to oak ageing cellars with a capacity of some 20 million liters, the site houses a fleet of modern stainless steel vats (from 120,000 to 3,000,000 liters), with a combined volume of 25 million liters.
This operational infrastructure, the largest in Europe, allows for an optimal management of the entire brandy production chain: reception, ageing, blending, preparation and shipping.

Tailor-made preparations

From cask strength brandies to ready-to-be-bottled blends
(strength reduction, sugar
and colour adjustment, cold filtration, etc.).

Various loading options

All kinds of loading options: cisterns, ISO Tanks, IBC totes
(1,000 liters) or drums
(250 liters) in full dry containers.

and innovation

The historic ageing cellars of Lucien Bernard – also the company’s headquarters since 1959 – can be found Quai de Paludate, alongside the Garonne river, downtown Bordeaux. These cellars boast an oak-ageing capacity of 5 million liters.
There, in the heart of the city and capital of Bordeaux’s fine wine region, Lucien Bernard patiently ages its premium Eaux-de-Vie, particularly the single varietal ones.
This site is also a place of experimentation, for example with ageing in French oak barrels sourced from a Graves Classified Growth or in ex-Bourbon barrels. This willingness to innovate, makes it possible to anticipate the evolution of the brandy market, and, in particular, its “premiumisation.”