Bernard Loiseau Blackcurrant and Gingerbread Liqueur

Purple colour with violet tints.  On the nose there is a subtle touch of orange and cinnamon.  In the mouth, it is opulent and warming, with notes of clove, cinnamon, elderberry and almond. The blackcurrants are from Dijon, while gingerbread reflects typical Flemish biscuits, a nod to historic links between these two regions. The biscuit notes of this liqueur make it especially good in champagne cocktails.  For chefs, it adds an unusual depth to sauces for venison.