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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.
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