The winning liqueur of the Gabriel Boudier Wizard 2018 is to be launched globally.
Gabriel Boudier challenged the UK’s bartenders earlier in the year to create a new liqueur to join their award-winning range. The 2018 winner was Maria Vieira from East London Liquor Company (ELLC) with her homage to Dijon’s other iconic product, mustard.
The ingredients for Gabriel Boudier Mustard Liqueur are of course led by brown mustard seed from Burgundy, macerated for two weeks in fine alcohol. The supporting cast includes black mustard seed and a touch of pepper, with the balancing sweetness coming from both sugar and honey.
Jack Rackham, Managing Director of Emporia Brands, commented: “Gabriel Boudier’s
reputation as the world’s leading liqueur company partnered with Emporia’s passion and expertise for new product development and innovation, gave us for the second time the opportunity to challenge the great talent we have in UK bartenders to create a new and original cocktail liqueur. Maria’s Mustard creation is sensational and it’s mixability in a wide range of drinks has been inspiring.”
This extraordinary and original liqueur achieves the tricky feat of balancing the heat of Dijon mustard with the sweetness required of a liqueur, and Maria’s signature serve provides a new take on the classic Bloody Mary:
Mustard Mary 25 ml Mustard Liqueur 25 ml Gin or Vodka 100 ml Tomato Juice 15ml lemon juice 3 dashes Worcestershire Sauce Pinch of salt and pepper
Mustard Collins 50ml Mustard liqueur 20ml Lemon juice 15ml sugar Top with Soda water
On 17th August winner Maria, with Jack Rackham from Emporia, will be doing an in-store tasting at the East London Liquor Company shop in Rochester Walk, Borough Market, London to launch her winning liqueur to the public. The industry launch will be at the East London Liquor Company bar in Bow Wharf on 30th August from 5-9pm. There will be a welcome Mustard Collins on arrival, with other Dijon-inspired recipes on a collaborative East London Liquor Company and Gabriel Boudier mustard menu for the evening.
Gabriel Boudier Mustard Liqueur is available from Master of Malt at £14.95 for a 50cl bottle.
The Gabriel Boudier Wizard competition was set up in 2015 by spirits importers, Emporia Brands. The competition challenges bartenders to come up with an original liqueur or crème that is not already commercially available. The first Wizard was Sam Boulton, who created Kaffir Lime Leaf Liqueur.
Established in 1874, Gabriel Boudier is the only independent producer of liqueurs in Dijon still in family ownership. Their award-winning range is based on fresh ingredients, without the use of artificial flavours, and this philosophy was part of the brief to contestants. They won the Liqueur Trophy at the International Spirits Challenge in 2018 – their fourth UK trophy this decade.
The next Gabriel Boudier Wizard competition will run throughout 2019, to find an original liqueur or crème to launch in 2020. To register interest, contact Emporia Brands
The final of the 2018 Gabriel Boudier Wizard competition has been won by Maria Vieira, of East London Liquor Company
The second national Gabriel Boudier Wizard final was held in Vertigo cocktail bar in Dijon, France on Monday 15th January. The top four finalists were each selected from the regional heats held throughout the UK in 2017.
The competition was setup in 2015 by spirits importers, Emporia Brands. The Gabriel Boudier Wizard competition challenges bartenders to come up with an original liqueur or crème that is not already commercially available. The winning recipe will be put into production by Gabriel Boudier and released internationally later in the year.
Established in 1874, Gabriel Boudier is the only independent producer of liqueurs in Dijon still in family ownership. Their award-winning range is based on fresh ingredients, without the use of artificial flavours, and this philosophy was part of the brief to contestants.
Finalists were judged not only on their liqueur but also on their marketing plan to launch, along with a demonstration of how the liqueur could be used both in a simple serve and in a signature serve.
The four finalists were;
Jake Mellish – Boilermaker, Nottingham – Tonka bean liqueur
James Bowker – Wilderness, Birmingham – Meadowsweet liqueur
Caitlin Tulloch – Panda & Sons, Edinburgh – Chamomile liqueur
Maria Vieira – East London Liquor Company, London – Dijon Mustard liqueur
The finalists were judged by Samuel Boulton, winner of the 2016 Gabriel Boudier Wizard Award and Yves Battault, General Manager of Gabriel Boudier.
Maria impressed the judges with a polished presentation, demonstrating a good technical understanding to produce her liqueur with the unique mustard flavour being perfectly balanced in both cocktail recipes.
Drawing her inspiration from the other well know product of Dijon, Maria’s recipe uses both black and brown mustard. Increasingly ‘foodie’ ingredients are finding their way into cocktails and this trend looks to continue in 2018.
Maria took home £1,000 on the night and will now work with Gabriel Boudier over the next six months to finalize the recipe of Mustard Liqueur that will be launched in the UK at Imbibe Live on the 2nd and 3rd July, stand B110.
The next Gabriel Boudier Wizard competition will run in 2019, to find an original liqueur or crème to launch in 2020.
Monday 25th January saw the culmination of a yearlong campaign between the award-winning UK importer Emporia Brands and the Wizard’s of the liqueur market, Gabriel Boudier. Hosted within the superb Villa Messner in Dijon, the home of Gabriel Boudier since 1874.
The Gabriel Boudier Wizard Awards set out in 2015 to find a UK bartender worthy of the accolade, coming up with a unique flavoured liqueur in the hope of impressing the owners of Gabriel Boudier, the Battault family, and winning the chance to have their winning recipe put into full production.
Three UK finalists, each of which had earned their way to the final through the Boutique Bar Show regional heats held in London, Glasgow and Manchester, were awarded the chance; Joey Butcher of Bourbon and Black, Manchester, Samuel Boulton of Suds n Duds in Birmingham and Andrew Stewart of The Tippling House, Aberdeen.
Over the watchful eye of François Battault, Chairman of Gabriel Boudier and Jack Rackham, Commercial Director of Emporia Brands, it was to be Samuel Bolton’s night as his Kaffir Lime Leaf impressed alongside his simple signature serve of Kaffir Lime Leaf and Fentimans 1905 Tonic Water, and his understanding of the commercial aspects of the liqueur category.
Winning £1000 on the night too, he will be introducing to the market his Kaffir Lime Leaf liqueur, produced by the award-winning Gabriel Boudier, before the end of the year and is set to be available through all major retailers.
Here at Emporia Brands HQ, we asked a number of our award-winning brands to send us across their festive recipes, perfect to impress your friends and family with.
Ron Prohibido – ‘the forbidden rum’ – is a unique premium Latino rum from Mexico. Made in a traditional 12 year solera with a unique combination of column still rums, Ron Prohibido was, in the 17th century, shipped in used sweet wine barrels to Spain where the distinctive sweet and bitter taste it acquired during the voyage was much appreciated…so much so that local producers in Spain persuaded King Felipe V to ban it – hence “prohibido”, the forbidden rum. Now, over 300 years later, this delicious rum is available in the UK for the first time.
Try their simple ‘Prohibido’:
60 ml Ron Prohibido
2 tsp caster sugar
½ cup hot fresh coffee
1 cinnamon stick
Stir the coffee and sugar until the sugar dissolves. Stir in Ron Prohibido and add the cinnamon and the strip of orange zest. Garnish with whipped cream, grated chocolate and grated orange zest.
Osborne is one of the oldest and most prestigious wine and spirit producers in Spain. Founded in 1772 by Thomas Osborne Mann to supply sherry to the UK, it remains 100% family owned, and is now run by the seventh generation.
The brightest vinous jewels in Osborne’s considerable crown are the very old rare sherries (vors). these are exceptional sherries from very special soleras, all of which were established nearly two centuries ago, and the solera for Sibarita is in fact the oldest in Jerez, dating back well over 200 years to 1792. These precious sherries have found worldwide acclaim, and are found on the lists of top restaurants around the world.
Try out their ‘PX Reserve’ recipe:
40 ml Chairman’s Reserve
10 ml Osborne PX
2 dash Angostura
Stir all the ingredients within a mixing glass over ice, then strain into a coupette.
Founded in 1874, Gabriel Boudier is a family owned company famous around the world for its fruit liqueurs which are used by Michelin star chefs and in top cocktail bars in over 140 countries. Gabriel Boudier uses only the finest quality fresh fruit in its liqueurs with no artificial colourings, flavours or additives. In a unique process, the fruit is frozen immediately it is picked and then macerated six times a year to ensure the optimum freshness without oxidation.
Try their ‘Fruits of Dijon’ recipe:
30 ml Gabriel Boudier Ginger
50 ml Distil No.9 vodka
50 ml Cranberry juice
1 dash Angostura
Shake all the ingredients within an ice filled shaker and strain over a ice filled rocks glass. Garnish with cherry stick.
Ron Prohibido, Gabriel Boudier and Osborne PX are all available from all leading retailers including Whisky Exchange, Latitude, Gerry’s, Corks Out and Wine Rack.
These past few months I’ve been working closely with a French range of liqueurs and helping to develop the general awareness within both the bar community as well as customer focus. It’s fitting then that it’s about time I check the range and feature them within my site, exploring the reasoning why Gabriel Boudier are launching a huge awareness campaign here in the UK for 2015 and beyond, backing up its winning titles from the International Spirits Challenge Liqueur Trophy as best producer in the world for 2013 and 2014, and in 2014 The Supreme Champion Trophy.
Gabriel Boudier is a family owned company, founded in the house of Fontbonne in Dijon, France back in 1874. Back then, there were over 50 companies in Burgundy creating and producing fruit liqueurs, but in modern times that number has dwindled down to just six, with Gabriel Boudier the only independently owned. In 1909, Gabriel Boudier took over the house of Fontbonne and renamed it with his own name, whilst keeping the making of Crème de Cassis de Dijon and liqueurs. He established the business at Boulevard de Strasbourg in Dijon where it continued to develop until his death in 1918. In 1936, his widow sold the house to Marcel Battault, who made the decision to keep the Gabriel Boudier trading name. After eventually handing the company to his nephew Pierre Battault, the company moved to Rue de Cluj in Dijon in 1969 to allow for expansion and development.
So what do the Battault family pride themselves upon to create Gabriel Boudier?
The picking baskets are designed by Gabriel Boudier to ensure that the fruit is not crushed when harvested, and avoiding early oxidisation. The fruit is then preserved the day of the harvest by utilising a freeze drying technique, and then batch producing throughout the year to ensure every production is a fresh as it can be. Once the batch of the required fruit is sent to the distillery, it is gently crushed and macerated within a water-alcohol solution for a certain amount of time depending on the fruit. The use of a water-alcohol mixture acts as a solvent and preservative primarily for the aromas within the fruit’s pectin, the natural sugars or fructose. The finished juice is sweetened with sugar to be classed as a liqueur.
If the intended liqueur is more of a citrus base, distillation methods are used. For example, the Poires Williams is a blend of the two methods, the first being maceration to give the colour of the pear, the ‘oil’ texture, natural sugars and its ‘heady’ aromas, whilst the subtle aromas of pear are created by the form of distillation. Once finished, they are brought together and sweetened with sugar.
The company prides itself upon using fresh fruit from all over the world, with strictly no artificial flavourings or additives. With this ethos, they have been creating what is termed the ‘Iconic’ range, including the highly acclaimed Crème de Cassis de Dijon, since the beginning. But how do they fare? Well below, I give to you my tasting notes –
Gabriel Boudier Crème de Cassis de Dijon – 20%
Made using three varieties of blackcurrant: Noir de Bourgogne, Royal de Naples & Blackdown, all picked at optimum ripeness. The liqueur is made by a unique process: first, the fruit is frozen within one hour of picking to avoid any possibility of oxidation. The frozen fruit is then released from cold store and macerated as required (six times per year) and when fully saturated it is bottled at 20% abv.
Rich blackcurrant aromas upon the nose, with dark kicks blending with a fragrant finish of stemmed currants. Incredibly rich and fresh on the palate, with a little tartness coming through. Slightly dry, but with a long finish.
Gabriel Boudier Crème de Pêches – 18%
Obtained by macerating selected white peach varieties, including the vine peach. Sweet aromas of peach on the nose, with the rich freshness coming through. Light peach on the palate however, fragrant and short with a dry finish.
Gabriel Boudier Crème de Fraises a la Fraise des Bois – 20%
Obtained by macerating selected strawberry varieties, including the wild strawberry. Sweet aromas of strawberry on the nose, like strawberry cheesecake. Fragrant on the finish. Rich with a very sweet texture on the palate, producing a lingering fragrant finish.
Gabriel Boudier Crème de Framboises – 20%
Obtained by macerating selected raspberry varieties from Scotland and Burgundy. Fresh, tart aromas of raspberry on the nose, with an herbal scent coming through slightly. Well-balanced on the palate, with the sweetness coming through alongside the dryness of the fresh raspberry. Thin on the long finish, albeit a little dry.
There’s one other within the ‘Iconic’ range which I am yet to experience, Crème de Mûres Sauvages. Gabriel Boudier also prides itself upon its ‘Bartenders’ range, introduced in 2008 following extensive discussions and research with top bartenders around the world into what they required for their professional work.
Gabriel Boudier Passion Fruit– 20%
Rich, fresh aromas of passion fruit and mango on the nose, with an underlining sweetness. Thin, tart texture on the palate, with the passion fruit kicking in to a sweet, long, rich finish.
Gabriel Boudier Lychee – 20%
Soft, sweet hits of lychee on the nose. Creamy texture on the palate, with very thin notes of the lychee. Fragrant, velvet and incredibly dry on the finish.
Gabriel Boudier Pink Grapefruit– 15%
Incredibly fragrant, with sweet, ripe grapefruit aromas on the nose. Very thick upon the palate, with fresh bursts of the grapefruit create a very dry finish.
Gabriel Boudier Apricot Brandy – 24%
Fully ripe apricots are macerated in brandy. The apricot flavoured spirit is then removed and a small dose of sugar added as well as a tiny amount of peach.
Fragrant, sweet aromas of apricot on the nose. Scents of the brandy follow nicely. Thick, creamy texture on the palate, with the sweet apricot creating a sharp, ripe finish. A little dry as it lingers.
Gabriel Boudier Crème de Melon Vert – 20%
Uses green melons from Honduras and China. Very rich, with a slight fragrant tartness on the nose from the melon. Thin texture, with the fresh melon giving a clean-cut palate. A fragrant finish that carries for a while, with a little sweetness.
Gabriel Boudier Cherry Brandy – 24%
Made by blending black and bitter cherries of three different varieties. Dark cherry aromas on the nose, stemmed with a deep biscuit base. Bold, slightly tart with a dry cherry finish. Short, clean and plenty of subtle cherry flavours.
Gabriel Boudier Crème de Cacao (clear) – 15%
Obtained by distilling previously roasted Ivory Coast cocoa beans. Rich cocoa on the nose, with a slight sweetness followed by milk cream aromas. Very thin texture upon the palate, with the natural cocoa bean flavours dominating to a long creamy finish.
There are many other flavours available within the range, including curaçao bleu, triple sec, crème de menthe, pomegranate, ginger, mango and rhubarb. Another sub-category so-to-speak, is the Bernard Loiseau range. This range of premium liqueurs was launched in the UK in Spring 2010 and were developed in collaboration with Gabriel Boudier by Chef Patrick Bertron and Sommelier Eric Goettelmann at the 3 Michelin stars Relais Bernard Loiseau in Burgundy, in memory of the eponymous Chef who died in 2003.
Gabriel Boudier Crème de Framboises & Thym – 20%
A great blend of fresh thyme and subtle tart raspberry upon the nose. Light, thin texture with the thyme dominating first upon the palate. The raspberry flavours come through, offering a base finish that’s slightly sweet with a dry herbal finish.
Others within the Bernard Loiseau range include morello cherry & chocolate, peach & hibiscus flower, blackcurrant & gingerbread as well as apple and earl grey tea, seen as perfect for digestifs and even in the French style of aperitifs.
Looking away from the liqueur category a little, Gabriel Boudier entered the gin world with the release of Saffron, a French colonial recipe of eight natural botanicals rediscovered by the brand. This handcrafted, small batch pot distilled gin is made from natural botanicals – saffron, juniper, coriander, lemon, orange peel, angelica seeds, iris and fennel.
Saffron – 40%
Light on the nose with a sweet honey coming through. Rather floral on the palate, essence of perfume is present, but rather short.
Phew, quite a range here, which as you can imagine, throws into the arena some great recipes to enjoy –
90 ml of Curaçao Triple Sec Gabriel Boudier
90 ml of Cognac
60 ml of Liqueur de Framboise
Some fruits according the season
1 bottle of Champagne
Pour the whole Champagne bottle in a big container of ice. Add the cognac, the liqueurs, the orange juice and the fruit cut in small cubes. Stir, pour and serve.
50 ml of Saffron Gin
25 ml of Gabriel Boudier Raspberry Liqueur
35 ml of white of the egg
Crush the raspberries and mix all the ingredients in a shaker. Shake over ice and fine strain into a Martini glass.
Some great ideas, and a truly unique range where they pride themselves on the use of fresh fruit. I also like the interaction with the bartender world, being able to listen to the demands and create a flavoured spirit in response. Ultimately that means that the customers are broadening their palates, with Gabriel Boudier at the beck-and-call to bring those tantalising flavours to reality. Grab a couple of bottles for your collection and be a part of the French revolution this year!
A VIP visit to Dijon, France is the prize for the winner of the Gabriel Boudier Cocktail Competition, to be staged at The Northern Restaurant and Bar Show in Manchester on Wednesday 18th March at 3:15pm.
Hosted once again by Dave Marsland aka Drinks Enthusiast, who is working alongside Emporia Brands, the distributors for the French based liqueurs here in the UK.
Competitors will be asked to submit two drinks. The first recipe must be a signature serve containing at least 10 ml of any expression from the Gabriel Boudier Iconic range, whilst the second recipe must be a signature serve containing at least 15 ml of any expression from the Gabriel Boudier Bartender range. The two recipes are a free-reign to create two unique cocktails worthy of the grand prize. A maximum time limit of 10 minutes on the main stage will be given in which both cocktails will be re-created for the judging panel.
The winner will visit Dijon as the guest of Gabriel Boudier, who beat off the challenge from the world’s finest liqueur distilleries to take the trophy for Supreme Champion two years running. The visit will include liqueur training in Dijon and the chance to share expertise with the Battault family, creators of the range, as well as plenty of opportunity to find out why Dijon, the gateway to Burgundy, is seen as one of the most beautiful cities in France.
Scotland based entrants should submit interest to Ed Baird (email@example.com), whilst London based entrants should submit interest to Gavin McGowan-Madoo (firstname.lastname@example.org). The deadline for both is Monday 23rd February. An entry form will be sent to all interested bartenders in view of competing in the respective regional heat.
For the rest of the UK, entrants should direct themselves to the entry form found on the Northern Bar and Restaurant website (http://www.northernrestaurantandbar.co.uk/content/Cocktail-Competition-with-Gabriel-Boudier) with their recipes by midnight on Friday 27th February. 2 finalists will be notified on Monday 2nd March and invited to demonstrate their recipes on the Drinks Live stage at the Northern Restaurant and Bar Show, alongside the winners from the London and Scotland heats.
Gabriel Boudier expressions and basic bar equipment will be supplied at the final, with all other ingredients, garnishes and glassware to be provided by the competitor. No electrical equipment can be used on stage.
Judges, including respected industry figure Simon Difford, will be scoring for knowledge on the Gabriel Boudier brand, the appearance and presentation of the drinks, the aromas of the cocktails and finally how it tastes.
For the full list of Gabriel Boudier expressions, please see www.emporiabrands.com. Available through Coe Vintners, Speciality Drinks and Venus, as well as online retailers including MasterOfMalt.com, and TheDrinkShop.com
Gabriel Boudier of Dijon won the coveted International Spirits Challenge Trophy “Supreme Champion Spirit” 2014 for the second year in succession.
Speaking at the awards ceremony in London this week M. Jean Battault the Président of Gabriel Boudier said: “It is a great honour to be elected as Supreme Champion Spirit for our Crème de Cassis de Dijon for the second year in a row. This distinction from the home country of such great spirits as Scotch whisky and gin means a lot for a family-owned French company established in Dijon, capital of Burgundy, since 1874.”
“This honour is the result of the passion and hard work of all the people involved with Boudier, including the staff of the company, our suppliers, importers, and our management team, the Battault family, who try to maintain the highest level of quality in all our products. There is no better way to thank them for their endeavours and support; and last but not the least the consumers who gave us their confidence by using our liqueurs in so many cocktails.”