Gabriel Boudier Nori Seaweed Liqueur

Difford's Guide

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alc./vol: 22%

Proof: 44°

Vintage: Non-vintage

Aged: Unaged

Product of: Product of France France


Released in April 2022, Gabriel Boudier Nori Seaweed Liqueur is made by individually infusing dried Nori and Dulse seaweed in beet neutral alcohol for three weeks. These infusions are mixed with grapefruit alcoholate, concentrated lime juice, alcohol, sugar and water.

Nori Seaweed Liqueur was created by Matthew Cusworth, from Hoot the Redeemer in Edinburgh and his liqueur won him the third Gabriel Boudier Wizard Award Competition

Matthew Cussworth says, "As a bartender, I struggle to find consistent ways to introduce savoury flavours into my cocktails, so I'm very excited for Nori to launch and to see the inventive ways bartenders will use seaweed in their creations."

The label's water colour design is by Becca Boyce, Matthew's sister, who commented "I'm happy to see it come together so brilliantly – I especially liked the touch of embossing on the label."

Signature serves:

Kanganawa Highball
15ml Gabriel Boudier Nori Seaweed Liqueur
25ml Scotch whisky
Top with Soda water
Garnish with Samphire or a lemon zest twist

The Geisha
15ml Gabriel Boudier Nori Seaweed Liqueur
50ml Dry gin
15ml Lemon juice (freshly squeezed)
1 Pasteurised egg white
Garnish with rose petals in the shape of the Japanese flag.

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Review and Tasting

Sampled on 23/05/2022


Clear, pale golden amber.


Subtle but unmistakable aroma of dried seaweed, reminiscent of sushi roll.


Subtle seaweed with citric acidity.


Fades with dried seaweed and zesty lime.


Citrus notes, particularly lime are as pronounced as the headline Nori seaweed. That's no bad thing and aids with this liqueur's balance, but perhaps should be communicated on the label should this limited edition turn into a more regular line. Created in the UK and made in France for UK distribution, but given the connection with Nori seaweed and Japanese cuisine, perhaps this liqueur's future lies in more distant shores.

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Produced by: Gabriel Boudier

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