Pernod Ricard Invests $22 Million in RTD Canning Line
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‘An Incredible Step’: Pernod Ricard Invests $22 Million in Ready-to-Drink Canning Line

Pernod Ricard

(Photo: Pernod Ricard)

On Tuesday, Pernod Ricard USA announced that it has invested $22 million in its first-ever ready-to-drink (RTD) canning line, which will be located at the company’s Fort Smith plant in Arkansas. The investment will provide the facility with canning capabilities, help accelerate growth for the company, add jobs and create a “spillover of economic benefits for the local community,” Pernod Ricard said in a news release.

The plant already produces several Pernod Ricard spirits, including Kahlua Coffee Liqueur and Seagram’s Gin. The new canning line will allow the plant to produce more RTD products from brands like Jameson, Absolut, Malibu and TX Whiskey.

“This investment is an incredible step in strengthening our manufacturing footprint in Fort Smith,” Pierre Joncourt, senior vice president, Pernod Ricard North America, said in the news release. “The high-speed canning line will be instrumental in increasing our production capabilities and swiftly bringing our premium, bar-quality RTDs to market.”

The Fort Smith plant has also recently added eight new 50,000-gallon tanks to assist with production.

“Volume has only continued to increase for our Fort Smith facility and the spirits industry overall,” said Jennifer Anglin, senior operations director for the Fort Smith plant. “This latest canning line expansion will not only allow us to produce various spirits across our brand portfolio, but more importantly, it will create numerous jobs to keep up with demand.”

We review the latest and greatest RTDs in our series, “Ready To Drink,” which can be viewed here.

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David Morrow is the managing editor of Whiskey Raiders and has been with the company since September 2021. David has worked in journalism since 2015 and has had bylines at Sports Illustrated, Def Pen, the Des Moines Register and the Quad City Times. David holds a Bachelor of Arts in Communication from Saint Louis University and a Master of Science in Journalism from Northwestern University's Medill School of Journalism. When he’s not tasting the newest exciting whiskey releases, David enjoys spending time with his wife and dog, watching sports and traveling.