In the modern day, Gabriel Boudier still makes a Creme de Cassis as the House of Fontbonne did upon its founding; however, they line has since expanded.

We produce an Aquavit, made from 100% Organic Wheat neutral grain spirit and aged for up to a year in small five-gal ex-single malt barrels.

We will be producing once a year a "Bleue," the original style absinthe from a 4th generation family recipe. Strain the gin into a jug, then add about the same volume of sugar syrup and taste it, adding a little more to taste – the more sugar the smoother the flavour. From the bustling streets of Rome to the picturesque canals of Venice, Italian bartenders have been perfecting their craft for centuries. And now, their unique and flavorful creations are gaining popularity in bars and restaurants around the globe.

The company behind Gabriel Boudier Saffron Gin has been connected with distillation since the 1870’s. Founded as the House of Fontbonne, they began producing liqueurs in Dijon, France. River Mentana Venetian Dry Gin. "River is a term for diamonds from rivers," says Mau, "they are the most precious diamonds, with perfect clarity, like our gin. Mentana is an ancient wheat variety that was used in the fermentation for the alcohol base. A fragrant, creamy wheat with a distinct salinity, grown close to the Venice lagoon." Vermouth Once your gin has had its steeping time you are ready to mix it with the sugar syrup. Put the sugar and 300ml of cold water into a saucepan and bring to a gentle boil, allowing all the sugar to dissolve, then simmer for a further 10 minutes. Allow to cool completely. There’s also a hint of sweetness in here. Gabriel Boudier Saffron Gin has a slightly enhanced viscosity, and while not at Old Tom levels of overt sweetness, it seems to have a bit of it in here. One way to fully enjoy Saffron Gin?s incredible taste is in a ?Raspberry Thyme Smash?. Dig out your shaker and throw in a handful of raspberries and a sprig of thyme. Muddle them together and pour in 60ml Saffron, 30ml lime juice, and 20-30ml sugar syrup, depending on your sweet tooth. Shake well and strain into an old-fashioned glass with a few ice cubes. Garnish with a small sprig of thyme and 1 or 2 raspberries and enjoy. The raspberries create a brilliant contrast to the saffron, while the thyme and fennel complement each other well and strengthen the spirit?s herbal taste slightly.We offer apple, grape eau-de-vie as well as barrel-aged brandies. Thanks to our smaller stills we can easily produce micro-batches. It is thought that saffron was introduced to England in the fourteenth century. The Cornish traded their tin for Spanish saffron. It is then thought to have been grown in England around Bude. Hence the beautiful Cornish saffron bread and buns. A lovely story says that a pilgrim smuggled a saffron corm into England hidden in his hollow staff. Saffron growing became widespread in Essex and also Suffolk and Norfolk. Chipping Walden even changed its name to Saffron Walden. The story of the history of saffron is interwoven with myths. Ovid wrote that Smilax changed her pursuer Crocos into a flower, leaving the red stigma as a symbol of his passion. Another myth describes Hermes, the messenger to the gods, wounding his friend Crocos by accident. Blood dripping from Crocos's head fell on the ground, where Hermes changed it into the flower. Zeus is also said to have slept on a bed of saffron. As much as possible, we source raw materials from local producers. Much of the botanicals and fruits we use in our craft spirits are produced right here in Colorado. By doing so, we reduce our operation’s carbon footprint; locally sourcing raw materials means a shorter distance to travel and thus lesser fuel consumption. It also maximizes our positive impact on the local economy. By purchasing from local businesses, we increase the income of local producers. This, in turn, provides locals with more work opportunities, directly or indirectly increases' locals' spending power (which boosts the local economy even more), and increases the government's tax earnings — the Colorado proud way. I make this in a similar way to limoncello, with some added sugar, so it’s sweeter than regular gin, meaning you can drink it straight over ice or in a gin and tonic.