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A range of unusual liqueurs developed by Gabriel Boudier for use in the 3-Michelin-starred restaurants run by the Bernard Loiseau group. Gingerbread and blackcurrant liqueur - sounds pretty good, right?Tasting Notes (2)
Blackcurrant & Gingerbread
Tasting Notes for CLASS Magazine
Deep ruby red.
Fresh leafy blackcurrant fruits, warm citrus and spice notes such as lime zest, nutmeg and clove closely followed by warm candied ginger.
Rich blackcurrant warmed with nutmeg spice and a hint of ginger. Dryer lime zest and berry leaf notes.
Finishes sweet with boiled blackcurrant sweets with ginger warmth playing a lesser role towards the end.
Producer's Tasting Notes
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.
More from Bernard Loiseau
While we endeavour to provide full and accurate information on our website, there may be occasions where producers have updated their recipe or failed to provide full details of their ingredients and processes. This may affect factors including the product style and allergen information, and we would advise that you always check the label and not solely rely on the information presented here. If you are at all uncertain about a product then please contact our customer service team before purchase.
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