We Ask BCI’s Jean-Francois Bonneté About Maison Gabriel Boudier, Celebrating 150 Years of Excellence and Savoir Faire

We Ask BCI’s Jean-Francois Bonneté about Maison Gabriel Boudier, Celebrating 150 Years of Excellence and Savoir Faire. Jean-Francois is the founder and president of BCI Bonnete Inc., who, with his wife and business partner, Nathalie, is known for leading the industry in terroir-driven brands.

Talk to us about the history and heritage of the brand.

The story of the House of Gabriel Boudier is primarily one of passion since 1874. Their motto for 150 years has been “quality without compromise”. The Maison was acquired by the Piffaut family in 2022, making it the third family at the helm since 1874.

It is also a story of a place, Dijon (in Burgundy, France) which gave its name to the “Crème de Cassis de Dijon” a protected geographical indication which is at the beginning and soul of the Maison.

Gabriel Boudier dedication is mastering the art of maceration and distillation to offer a maximum of aromas for each of their creations.

The history of the Maison, from 1874, has known some interesting moments and landmarks.

They for instance were chosen by the American Army to be their producer of Gin during World War II in Burgundy (which is why and when they created their London Dry Gin, which is now available in the US). The story says the General overseeing the tender was also distilling Gin back home in his state of Texas. He started to work hand in hand with the Gabriel Boudier family to finalize the recipe. This will also lead Gabriel Boudier to create their unique Saffron Gin 60 years later.

The Maison Gabriel Boudier was also awarded by France the prestigious label of “Entreprise du Patrimoine Vivant” in 2017 (translates as “Living Heritage Company”). The “Entreprise du Patrimoine Vivant” (EPV) label is a mark of recognition from France, set up to distinguish an artisanal know-how of excellence. It highlights unique companies that know how to reconcile innovation and tradition, know-how and creation, work and passion, heritage, and the future, locally and internationally. The true essence of Maison Gabriel Boudier, with their pursuit of excellence for the last 150 years.

Talk to us about the newest launches.

We are going to launch six new liqueurs this first part of 2024 in the United States market.

The Nori Seaweed, Lime Leaf and Crème de Violette are already getting rolled out right now in major states. The Mango, Green Melon and Elderflower will follow through the second quarter of this year.

A cool aspect about the Lime Leaf and Nori Seaweed is that they were initially created by two bartenders who competed and won the annual Gabriel Boudier Cocktail competition in the UK (Wizard Awards). Samuel Boulton (of “Suds n Duds” in Birmingham) created the Lime Leaf and won in 2016. Matthew Cusworth (of “Hoot and the Redeemer” in Edinburgh) created the Nori Seaweed and won in 2020. Part of them winning this great competition is that they see their creation come to life and being proposed as part of the Gabriel Boudier collection.

We are also excited about the Crème de Violette as this is a liqueur dating back to the early 19th century which offers a lot of creative and pairing opportunities: from the classics like the Aviation or Blue Moon to blending with Sparkling wine or Champagne. Some Bartenders even like to use them for a unique twist on Old-Fashioneds or Manhattans. The possibilities are endless.

What should bartenders know about the House of Boudier and mixing with the flavor profiles?

First that they are being proposed a collection of the upmost quality made with a “savoir faire” dating back 150 years.

The bartenders we work with across the world find in the liqueurs of Gabriel Boudier to be an ingredient which will enhance any cocktail recipe they choose to use them in.

In addition, because of their concentration of both aromas and taste, most bartenders tell us they use less of Gabriel Boudier than they would of any other Liqueur and still get a better and more complex cocktail.

In addition to the six new liqueurs mentioned above, our collection encompasses our original Crème de Cassis de Dijon IGP, Crème de Pamplemousse, Crème de Peche, Crème de Framboise, Hibiscus, Ginger, Darjeeling Tea as well as a Curacao Triple Sec and Maraschino.

We also communicate a lot with bartenders on the importance of using a true “Crème de Cassis de Dijon” IGP in cocktails which call for a “Crème de Cassis” as an ingredient. It is very important. “Crème de Cassis” is not a protected appellation of Origin (when “Crème de Cassis de Dijon” is) and you will therefore find, like in the world of liqueurs in general, a vast array of choices from poor quality to great products. When it comes to liqueurs, we believe it is important to always go with quality as it completely changes the dynamic and intensity of your cocktail and therefor its final enjoyment by the consumer.

What can you tell us about the new packaging?

We are excited that the new family ownership, Aurelien Piffaut and his team, have decided to use the original iconic square bottle used for our Gabriel Boudier Crème de Cassis de Dijon IGP for the entire collection.

First, this bottle dates back 150 years and has never been changed for our Crème de Cassis de Dijon. It brings a lot of history and charm. Bartenders love it. It will also bring a sense of unity, a common visual identity and will probably make it easier for professionals and consumers alike to identify our collection.

What’s up next for the brand? Any new flavors to look for?

We already have a lot to do in 2024 (and the years to come) to present and share this amazing, enriched collection we are now proposing in the U.S. market from Maison Gabriel Boudier.

As for the rest of our collection of Terroir brands at BCI, we spend a lot of our time engaging with bartenders to make them discover the gems we have the privilege to represent. So, we look forward to connecting with bartenders across the US market in the months to come and share with them this wonderful collection from Maison Gabriel Boudier.