Product of: France
Chef Bernard Loiseau was one of the pioneers of nouvelle cuisine at his iconic restaurant in Saulieu, Burgundy and since his death in 2003, his wife Dominique and right hand man, Patrick Bertron have maintained the restaurants three Michelin Stars, now continuously held for 18 years.
Since Bernard's death, Patrick Bertron and the restaurants Head Sommelier, Eric Goettelmann have collaborated with Jean Battault, owner of liqueur house Gabriel Boudier, to create a range of liqueurs and 'crèmes' with flavours to appeal to chefs and mixologists alike, this example being blackcurrant and gingerbread flavoured.
Review and Tasting
Sampled on 04/06/2013
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.