Gabriel Boudier: a long standing family tradition


We continue our look at some of the lesser known liqueurs found on the shelves at Happy Hour with one of our smaller offerings. 

Creme de Cassis de Dijon might come in a small bottle but what it lacks in size it definitely more than makes up for in flavour. 

Creme de Cassis is a style of liqueur that originates in France but is made all over the world, including right here in Canada. It’s a dark red liqueur made with blackcurrants and can be used in many different cocktails. 

Even though the Creme de Cassis might be made around the world, like many other French liquor selections, where it’s made is a big deal. In this case, we stock a specific on from the House of Gabriel Boudier, which of course, can be found in Dijon, France. 

This particular liqueur has been owned by the same family, the Battaults, since 1936. Before that, the trading name was owned by Gabriel Boudier, who bought the house of Fontbonne in 1909. Fontbonne was originally established in 1874. The house would remain in Boudier control until Gabriel’s passing. In 1936, his widow sold it to the Battault family who decided not to re-name it due to it’s high quality reputation. To this day, they continue to make their famous liqueur with all natural ingredients and no extracts, synthetics, colours or chemicals. 

François Battault is the companies current chairman as the family tradition continues to this day. 

If there was any doubt about the quality of their Creme de Cassis, it’s won multiple awards at the International Spirit Challenge, among others, including gold in 2016.

Thanks to it’s rich, dark fruit flavours, Creme de Cassis is easily enjoyed neat or on the rocks but it can also be used in a number of different cocktails.

Perhaps it’s most famous use is in what’s called a Kir. It’s a mix of a half an ounce of Cassis with three ounces of chilled, dry white wine. It can also be mixed with sparkling wine, which it’s then known as a Kir Royale. It also mixes well with sparking water or soda for an alcoholic alternative to pop. 

You can also use the Creme de Cassis in different sauces, glazes or if you really want to get wild, ice cream. 

An important note about the Creme de Cassis is that is can go bad after time. So, once you decide to open the bottle, be prepared to use all of it in fairly short order. 

Joel Gasson