header home Backbar Bar Station Recipe Database Month's Feature "Drink-o-pedia" Mixology Contact

Gabriel Boudier Saffron Infused Gin

Gabriel Boudier
Saffron Infused Gin


By Robert Plotkin

Saffron is the most expensive spice by weight in the world. Native to Southwest Asia, the flower must be carefully harvested by hand and each yields a scant amount of the precious spice. For thousands of years saffron has been used to add a distinctive herbal fragrance, a slightly bitter flavor and an unmistakable yellow/orange hue to food—and now it's an integral ingredient in the altogether sensational Gabriel Boudier Saffron Infused Gin.

Located in Dijon since 1874, Gabriel Boudier is one of France's most esteemed micro-distillers. Their famous handcrafted gin is made according to a colonial recipe rediscovered in Boudier archives. The gin is made in small batches from neutral grain spirits that are infused with 8 botanicals and aromatics— juniper, coriander, lemon, orange peel, angelica seeds, iris, fennel, and saffron. The macerated alcohol is then redistilled in traditional copper pot stills and bottled at 40% alcohol by volume (80 proof).

This is not your granddad's gin. Indeed, there is no other spirit like what Boudier has created. The gin has a brilliant yellow/orange hue, which obviously distinguishes it from all others. Its appearance is mesmerizing. It has an oily, lightweight body and a generous bouquet. The aromas of juniper and spicy saffron lead the pack with the coriander, fennel and zesty orange close on their heels. The entry is soft and smooth. The gin quickly expands bathing the palate with an array of dry, spicy flavors including juniper, citrus and most notably saffron. The finish is equally glorious and exhibits the flavors of honey, licorice and citrus.

Even sipped at room temperature, Gabriel Boudier Saffron Infused Gin is a genuine treat from start to savory finish. It is well suited for any gin-based cocktail assignment and shines when mixed with a quality tonic water.

The French distillery now also exports to our shores its range of classic fruit liqueurs. Among the portfolio's celebrities is Gabriel Boudier Créme de Cassis de Dijon, which is made from black currants grown in and around Dijon. It has a deep, ruby red appearance, a lushly textured body and a rich, fruit-induced bouquet. Its delectable aromatics make it ideal for use in a Kir or Kir Royale. On the palate, the liqueur delivers waves of black currant flavor, which persists well into the clean, crisp finish. It is bottled at 20% alcohol by volume (40 proof).

Gabriel Boudier Créme de Pêches is made from a blend of white, yellow and vineyard peaches. The fruit is macerated for more than a month in pure grain alcohol. A modicum of sugar is added before the liqueur is bottled at 18% alcohol by volume (36 proof). Créme de Pêches has a light amber hue, a velvety textured body and focused peach aromas. The liqueur rolls over the palate and delivers the balanced flavors of fresh, ripe peaches. The liqueur makes a marvelous sensory impression.

The world-class portfolio also includes Créme de Framboise (Raspberry), Créme de Wild Blackberry and Créme de Fraise (Strawberry). Search as you might, you won't find better line of fruit-based liqueurs.

The venerable distiller recently launched the Mixologist Range, a broad offering of indispensable liqueurs tailor-made for crafting cocktails. Gabriel Bourdier's new range of all natural liqueurs includes Pomegranate, Lychee, Orange, Parfait Amour, Ginger, Marasqiuno, Williams Pear, Triple Sec, Aplle, Darjeeling Tea, Caramel, Hibiscus, Vanille and Créme Griottes Chaoclat-Bernard Loiseou.