Pernod Ricard reports sales decline

29 August, 2018

Pernod Ricard sales for FY18 totalled €8,987m, down -0.3% on FY17 while organic sales growth accelerated to +6.0% from +3.6% last year.

In its financial report, Pernod says sales were “very strong”, with growth coming from the following markets:

  • Americas +6%, with US now growing in line with market and acceleration in Mexico and Brazil 

  • Asia-Rest of World +9%, thanks to return of strong growth in China and India 

  • Europe +2% with good momentum in Eastern Europe, Germany and UK but difficulties in France and Spain 

  • Travel retail “in good growth, across all regions, thanks in part to new organisation, leading to value market share gains”.

Alexandre Ricard, chairman and CEO said: “FY18 was a very strong year. Consistent strategic implementation has enabled us to deliver a significant improvement in business performance while investing for the future.

“Our sales have accelerated and diversified, and our margins improved. In FY19, in a still uncertain geopolitical and monetary environment, we will continue consistently implementing our strategy.

“Our guidance for FY19 is organic growth in profit from recurring operations between +5% and +7%.”

In terms of brands, the Pernod Ricard financial reports says the following:

  • Strategic international brands +7% with 11 out of 13 in growth
  • Martell +14% and Jameson +14% 

  • Scotch portfolio +3% after a stable 2017 with a return to growth of Chivas at +5%.

  • Absolut +2%, thanks to success outside of US (+6%) while US is still in decline.
  • Seagram’s Indian whiskies +13%

Keywords: pernod ricard

Digital Edition

Drinks International digital edition is available ahead of the printed magazine. Don’t miss out, make sure you subscribe today to access the digital edition and all archived editions of Drinks International as part of your subscription.


La'Mel Clarke

Service isn’t servitude: the skill of hosting

La’Mel Clarke, front of house at London’s Seed Library, looks at the forgotten art of hosting and why it deserves the same respect as bartending.