THE HOUSE
Since 1874, 140 years of passion
Craftsmanship and excellence have been the hallmark and spirit of The House of Gabriel Boudier for 140 years.
The House has evolved into a world of its own. Since its founding in 1874, it has continuously refined and expanded its traditional manufacturing processes to delight discerning enthusiasts of fruit liqueurs and crème liqueurs with its exceptional ranges. Today, Gabriel Boudier stands for moments of tasting and authenticity, which we invite you to discover, experience, and share.
The House of Gabriel Boudier is a family in two senses. Since 1936, the Battault family has been dedicated to promoting the Boudier tradition while carefully nurturing its evolution. Listening, respecting craftsmanship, and maintaining close relationships with clients are the cornerstones of the House's success. Today, it develops a true family of flavors, with diverse and unique ranges of liqueurs, crèmes, and specialties.
At the Origin: The Crème de Cassis de Dijon
The famous Crème de Cassis de Dijon embodies the very essence of tradition and artisanal craftsmanship at The House of Gabriel Boudier.
This iconic liqueur pays tribute to the rich and prestigious history of the Dijon region, the birthplace of this delightful creation.
With its perfect balance between the fruit's sweetness and the richness of its aroma, this Crème de Cassis represents excellence and authenticity.
Discover the symbol of French elegance with Gabriel Boudier's Crème de Cassis de Dijon.
KEY DATES IN THE HISTORY OF THE HOUSE
1874
Foundation of the family business, based in Burgundy
1945
Producer of Gin for the American Army (successful bid awarded)
1968
Moves out of downtown Dijon and expands production
1997
First producer of Crème de Cassis de Dijon to be ISO 9002 certified
2008
Creation of Saffron Gin
2017
Gabriel Boudier Certified EPV (Entreprise du Patrimoine Vivant)
2022
Integration into Famille Piffaut Vins & Domaines
THE HOUSE'S CRAFTSMANSHIP
In its quest for excellence, Maison Gabriel Boudier is committed to preserving its artisanal expertise. This begins with the meticulous selection of fruits, where expertise and rigor come together to create liqueurs of unparalleled quality.
Then, delving into the subtle art of manufacturing processes such as maceration and distillation, each step is a tribute to precision and passion, resulting in exquisite aromas and an unparalleled tasting experience.
The choice of fruits : The authenticity of taste
Maison Gabriel Boudier pays extreme attention to the selection of its fruits, sourced from the most refined varieties, with precise criteria and strict internal laboratory controls, particularly regarding ripeness.
High quality standards
The company has a strong culture of quality and closely monitors numerous indicators.
The highest standards of Dijon blackcurrant liqueur are applied to all the house’s fruit liqueurs.
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The quality of the sugar and the dosage
Maison Gabriel Boudier uses the perfect amount of beet sugar to craft its fruit liqueurs.
The precision of the dosage plays a crucial role in the quality and balance of the final product.
Maceration
This expertise involves achieving a homogeneous blend between the fruit and alcohol.
The fruits are macerated in Vinimatic rotating tanks for a period ranging from one day to several weeks.
At the end of the cycle, the result is an infusion colored and flavored solely by the natural fruits.
Operational excellence
Gabriel Boudier masters the art of maceration and distillation to deliver the maximum aroma in each of its creations.
Distillation
Distillation separates volatile elements from aromatic substances through a controlled heating process.
This results in the extraction of the alcoholate or distillate. Gabriel Boudier uses two types of stills for distillation: the steam still and the pot still.
Our Awards
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