In the 1930s, Jean Goyard started travelling around Champagne with 12 stills, in addition to the distillery set up at Aÿ in 1925.
From cottage industry to industrial development
Very early on, Jean Goyard decided to diversify his commercial activity. He started making ratafia as an addition to his Distillery range, which comprised mainly eaux-de-vie made from marc and wine.
During the World War II, operations at the distillery slowed down. In 1944, the premises were bombed. As Jean's successor in charge of the business, his son-in-law Roger Keene, who had married Marie-Antoinette, one of Jean’s daughters, saw the distillery through the difficult post-war years. It was only at the beginning of the 1970s, with new regulations on wine alcohol and the development of new products, that the business prospered again.