Gabriel Boudier Creme de Cassis du Dijon Liqueur

Gabriel Boudier’s Crème de Cassis de Dijon is the benchmark blackcurrant liqueur: intensely fruity, richly textured, and impeccably clean. With centuries of tradition behind it, its balance of sweetness, fruit purity, and structural elegance makes it perfect for classic apéritifs, cocktails, and culinary use.

🍇 Origins & Production

• Crafted by Maison Gabriel Boudier, established in 1874 in Dijon, France—one of the four historic producers of Crème de Cassis de Dijon, PGI-certified since 2013 

• Macerated using high-quality blackcurrant berries, including the aromatic “Noir de Bourgogne” variety, in neutral spirit for several weeks; cold-processed sugar is added—no artificial colors or preservatives, then bottled at 20% ABV 

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👃 Appearance & Aroma

• Deep, intense purple hue indicative of richness 

• The nose is highly expressive: powerful blackcurrant, gently peppery and spicy, with bold fruit freshness 

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👅 Palate & Texture

• Full-bodied, velvety mouthfeel—a luxurious blend of sweet and tart cassis flavors 

• Pure, intense cassis flavor: long-lasting on the palate, clean finish that complements dishes without overwhelming them .

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⭐ Awards & Recognition

• Multiple awards including Double Gold (ISC London 2024) and Gold medals in previous years 

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🍸 Serving & Pairing Suggestions

• Traditionally used to make the classic Kir (with Aligoté) or Kir Royale (with Champagne/Crémant) 

• Versatile in cocktails—pairs well with gin, vodka, or bourbon—and excellent as a dessert liqueur over sorbets, ice creams, or chocolate 

700 ml, 20% ABV

Crème de Cassis de Dijon has been the symbol of tradition and expertise at Maison Boudier for more than 100 years. By rigorously maintaining the strict methods of production, the taste and flavour is now renowned throughout the world. Indeed, only Crème de Cassis de Dijon has to be made from the extract of macerating blackcurrant berries in alcohol without preservatives or colouring, with a limited addition of sugar dissolved directly into the alcoholic juice of the blackcurrant berries at cold temperature.