Gabriel Boudier Creme De Cafe (Coffee) Liqueur 21% 500ml

Brand: Gabriel Boudier

Release Name: Crème de Café (Coffee Liqueur, Bartender Range)

Spirit Style / Type: French Fruit/Flavour Liqueur (Crème de Fruits — Coffee)

Composition: Roasted Arabica Coffee Beans (South America), Sugar, Neutral Spirit

Age: Non-Vintage

Volume: 500ml Bottle

Alc / Vol (%): 21.0%

Country: France

Region: Dijon, Burgundy

Production Method: Coffee Beans Roasted and Steamed to Extract Aroma, Then Macerated in Alcohol

Limited Edition: No (Gabriel Boudier's Standing Crème de Café Release, Part of the Bartender Range)

Award Winner: Not independently confirmed with a specific competition score for this exact product at time of writing — Gabriel Boudier as a house holds multiple awards across its wider range, particularly for its Crème de Cassis de Dijon

Gabriel Boudier is a family-owned French liqueur house founded in 1874 in Dijon, originally established in the house of Fontbonne before Gabriel Boudier took over the business in 1909 and renamed it after himself. In 1936, following Boudier's death, his widow sold the house to Marcel Battault, whose family has steered Gabriel Boudier ever since — making it the only remaining independently owned liqueur producer among what were once more than 50 fruit liqueur houses in Burgundy. Renowned worldwide for its award-winning Crème de Cassis de Dijon, Gabriel Boudier uses only natural fruits, flowers and botanicals across its range, avoiding artificial flavours and colours, and continues to innovate through its cocktail-focused Bartender Range alongside classic, traditional expressions like this Chestnut Liqueur.

Gabriel Boudier's Crème de Café is built specifically to evoke the finest Italian espresso, using a considered production process: South American Arabica beans are roasted and steamed — the same technique used to extract flavour from an espresso shot — rather than simply steeped, before being macerated in alcohol and sweetened with sugar dissolved cold directly into the infusion, preserving delicate roasted aromatics that heat can otherwise dull. That care shows in the finished liqueur, described by one reviewer as "a fairly sweet chocolate and coffee liqueur rather than a hard core bitter coffee liqueur" — genuinely balanced rather than one-dimensionally bitter, making it a versatile ingredient across a wide range of serves. It's an essential bartender's tool for Espresso Martinis and White Russians, adds real depth to dessert-style cocktails, and works beautifully in the kitchen too — stirred into tiramisu, crème brûlée, or drizzled over desserts. Produced in Dijon using natural ingredients and traditional methods consistent with Gabriel Boudier's wider range, it's a reliable, professional-grade coffee liqueur for any serious cocktail bar or home bartender.