Crme de Cassis de Dijon is the only liqueur which must be manufactured by macerating blackcurrants in alcohol without preservatives or colouring agents. But Gabriel Boudier goes even further: the fruits must meet several criteria, such as the choice of noble varieties and the strict requirements of the inspection laboratory, in particular concerning their maturity and all the phytosanitary processing applied. All fruit creams and liqueurs manufactured by Gabriel BOUDIER are also based on this respect of the fruit.
How is a Crme de Cassis de Dijon manufactured?
The blackcurrant infusion is obtained by macerating blackcurrants in alcohol (30 % Vol.). It is extremely concentrated in fruits and therefore highly acid. Blackcurrant is a particularly acid fruit and, as in cooking, the only way to neutralise this acidity is by adding sugar. After adding sugar, the blackcurrant infusion becomes a Cream.
Creme de Mure Gabriel Boudier 50cl
High quality Creme de Mure from Gabriel Boudier, obtained by macerating wild blackberries from Morocco and Chile. This blackberry cream produces a delicious kir when added to champagne, sparkling wines and dry white wines.
Gabriel Boudier Creme de Fraise 50cl
Obtained by macerating selected strawberry varieties, including the wild strawberry. Add this strawberry cream to champagne and sparkling wines to produce a delicious aperitif.
Gabriel Boudier Creme de Peches 18% 50cl
Gabriel Boudier are reknowned for making some of the finest liqueurs in France. This Creme de Peche is made from white peaches and makes a lovley aperitif when mixed with Champagne or Prosecco.
Gabriel Boudier Creme de Framboise 20% 50cl
Obtained by macerating selected raspberry varieties from Scotland and Burgundy for over 5 weeks in the finest alcohol. This is a totally natural liqueur with no added preservatives, flavourings or colours. Add this raspberry cream to champagne and spar...
Pellegrino Marsala Garibaldi Dolce 18% 37.5cl
This historical Marsala Superiore comes from the best selections of Grillo and Catarratto grapes grown in the Western part of Sicily. It is aged in wooden casks for at least two years. It was chosen by Garibaldi in 1860 as his favourite Marsala
Creme de Cassis de Dijon Edmond Briottet 20% 70cl
Creme de Cassis de Dijon, the flagship of our production, is produced exclusively from the blackcurrant variety NOIR DE BOURGOGNE . After macerating the fruit in alcohol for two months we obtain a colourful aromatic juice that releases the full flavou...
Curacao Triple Sec Gabriel Boudier 38% 50cl
Since its origin, Gabriel Boudier has built up a reputation in the distillation of citrus fruits and more especially curacao orange, whose bitterness and orangey flavour produce a liqueur used in numerous cocktails.
Gabriel Boudier Creme de Cacao Blanc 15% 50cl
This liqueur was especially requested by Barmen to prepare some of their cocktails without adding colour, but just the roasted flavours of the cocoa beans. This liqueur is therefore obtained by distilling previously roasted Ivory Coast cocoa beans.
Carpano Dry Vermut 18% 100cl
Established in 1786 Antonio Benedetto Carpano inveneted the first vermouth. Aromatic with a distinct aroma Carpano dry uses only the very bnest and most expensive botanoicals its its make up. Its aroma is characterised by a balanced and well-structured...
Glen Scotia Double Cask 46% 70cl
Glen Scotia Double Cask has been finished in First fill bourbon casks and then it is another finishing in Pedro ximenez sherry casks. The two styles perfectly complement each other with rich spicy fruit overlaid with salt spray and vanilla