Liqueurs

Liqueurs wines

Liqueurs

The venerable family-run, Dijon-based 'Maison Gabriel Boudier' is regarded by many as being the finest fabricant of fruit-based liqueurs. Their best-selling Crème de Cassis that comes in a distinctive square bottle with an ornate fin de sciècle label, is beloved by bar keepers across continents for its intense blackcurrant flavour and consistently high quality. Apparently the square bottles came into being in the Second World War when glass was in short supply and producers were struggling to bottle their wares. An enterprising Boudier employee agreed to distil a big batch of gin for a United States Major and took payment in square American gin bottles. When the resultant consignment of cassis hit the market it was rapturously received and the rest is history.

Although less well-known, the rest of the Boudier range is equally finely-crafted and their framboises (raspberry), fraise de bois (wild strawberry), mures (blackberry) and pêches (peach) liqueurs all go down a treat judiciously added to sparkling wine or poured over ice cream or sorbet.

We have long extolled the virtues of a small, chilled glass of Pineau des Charentes as an agreeable 'attitude adjuster' and, if there is a finer producer than Domaine Gardrat, we have yet to come across them. One only has to decide between their regular bottling which is pale and grapey and ideal for al fresco imbibing or the heady, dark, tawny 'Réserve' version which is more of a contemplative, armchair offering. Of course Floc de Gascogne serves a pretty similar purpose which is why we elect to ship a deep rosé version from the Dèche family's Domaine Millet, which is best served 'on the rocks' as the curfew tolls the knell of parting day.

Ratafia would be more popular if anyone had a clue how to pronounce it, but Gilles Dumangin's version blended from Champagne must and grape alcohol is rapidly gaining in popularity on these shores and is starting to win some well deserved attention in the press. Matthew Jukes recently extolled its virtues in the Daily Mail, describing it as "drop-dead gorgeous" and going on to attest "The rich, complex, dried citrus flavours are offset with lip-smacking sweetness and a long finish." He recommended drinking it "prior to dinner or with puddings, cheese and even after supper."

Lastly it would be remiss not to mention Julian Temperley's terrific 'Kingston Black' aperitif, a wonderful West Country blend of apple juice and cider brandy. From Glastonbury to Gurney Slade, it is fast-becoming the de rigeur tincture of the rural glitterati!

  • Pineau des Charentes Réserve

    Pineau des Charentes Réserve

    "This one is stunning. It feels like a caress, and when you take a sip is so good you stop talking." Victoria Moore, The Guardian A heady palate of dried fruits, honey and molasses make this a failsafe partner to 'foie gras' or chocolate desserts.

    • Bottle £19.95
    • Bottle Case £239.40
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  • Pineau des Charentes Blanc

    Pineau des Charentes Blanc

    The Domaine Gardrat Pineau des Charentes Blanc, blended from Cognac and grape juice, is ripe and uplifting and combines the taste of ripe summer fruit with mellow autumnal notes in a single mouthful. It can be drunk chilled as an aperitif or at ambient temperature as a digestif. "Grapey-sweet with a biscuit kick, this delicious aperitif is bursting with fine flavour and alluring spice." Olly Smith, Mail on Sunday

    • Bottle £12.95
    • Bottle Case £155.40
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  • Ratafia de Champagne

    Ratafia de Champagne

    A welcome new addition to our range of liqueurs is Gilles Dumangin's delicious Ratafia de Champagne, made from grape must 'fortified' with Champagne alcohol. Gilles recommends serving it with melon, cheese and chocolate desserts. (70cl bottle)

    • Bottle £23.00
    • Bottle Case £276.00
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  • Floc de Gascogne

    This Floc de Gascogne from the Dèche family at Château de Millet hails from red grapes and has a deep brick pink colour and palate of sweet red fruit. (75cl bottle).

    • Bottle £13.95
    • Bottle Case £167.40
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  • Crème de Cassis: Gabriel Boudier

    Crème de Cassis: Gabriel Boudier

    This famous Burgundian liqueur is made from ripe blackcurrants macerated in sugar and alcohol. Traditionally this is blended with dry white wine (in a ratio of approximately 1 part Cassis to 5 parts wine) to produce a ‘Kir’ (named after Resistance hero and mayor of Dijon Canon Félix Kir) an attractive cassis-scented, deep pink aperitif. (50cl bottle).

    • Bottle £14.50
    • Bottle Case £174.00
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  • Crème de Framboises: Gabriel Boudier

    Crème de Framboises: Gabriel Boudier

    This popular Burgundian liqueur is made from ripe raspberries macerated in sugar and alcohol. Traditionally this is blended with dry white wine (in a ratio of approximately 1 part Crème de Framboises to 5 parts wine) to produce a delicious aperitif. (50cl bottle).

    • Bottle £14.50
    • Bottle Case £174.00
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  • Crème de Fraise des Bois: Gabriel Boudier

    Crème de Fraise des Bois: Gabriel Boudier

    This popular Burgundian liqueur is made from wild strawberries macerated in sugar and alcohol. Traditionally this is blended with dry white wine (in a ratio of approximately 1 part Crème de Fraises to 5 parts wine) to produce a delicious aperitif. (50cl bottle).

    • Bottle £14.50
    • Bottle Case £174.00
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  • Crème de Pêches: Gabriel Boudier

    Crème de Pêches: Gabriel Boudier

    This popular Burgundian liqueur is made from ripe peaches macerated in sugar and alcohol. Traditionally this is blended with dry white wine (in a ratio of approximately 1 part Crème de Pêches to 5 parts wine) to produce a delicious aperitif. (50cl bottle).

    • Bottle £14.25
    • Bottle Case £171.00
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  • Crème de Myrtilles: Gabriel Boudier

    This popular Burgundian liqueur is made from wild bilberries macerated in sugar and alcohol. Traditionally this is blended with dry white wine (in a ratio of approximately 1 part Crème de Myrtilles to 5 parts wine) to produce a delicious aperitif. (50cl bottle).

    • Bottle £22.25
    • Bottle Case £267.00
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  • Crème de Mûres Sauvages: Gabriel Boudier

    Crème de Mûres Sauvages: Gabriel Boudier

    Obtained by macerating wild blackberries from Morocco and Chile. This blackberry cream produces a delicious kir when added to champagne, sparkling wines and dry white wines. (50cl bottle).

    • Bottle £14.50
    • Bottle Case £174.00
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  • Liqueur de Poires William: Gabriel Boudier

    Liqueur de Poires William: Gabriel Boudier

    This popular, sweet Burgundian liqueur is made from Williams pears macerated in sugar and alcohol. Traditionally this is drunk chilled (with or without ice cubes) either as an aperitif or as a digestif. (70cl bottle).

    • Bottle £24.95
    • Bottle Case £299.40
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