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Knowledge and expertise of more than 140 years is at the heart of the House of Gabriel Boudier. A name that is now renowned worldwide. Since its foundation in 1874, Gabriel Boudier has invented and diversified into a range of exceptional products that delight enthusiasts of crème de fruits as well as liqueurs. Gabriel Boudier is now synonymous with authentic tastes which we invite you to discover, enjoy and share with us. Crème de Cassis de Dijon is the only liqueur which must be manufactured by macerating blackcurrant 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 strict requirements of the inspection laboratory, in particular concerning their maturity and all the phytosanitary processing applied. All fruit crèmes and liqueurs manufactured by Gabriel Boudier are also based on this respect of the fruit. The black currant infusion is obtained by macerating blackcurrants in alcohol (30% vol.). It is extremely concentrated in fruits and therefore highly acidic, blackcurrant is a particularly acidic fruit, as in cooking, the only way to neutralise this acidity is by adding sugar. After adding sugar, the blackcurrant infusion becomes a cream.

Nose: Intense concentrated blackcurrant fruit.

Palate: Concentrated blackcurrant with intense tartness balancing sugary sweetness.