Gabriel Boudier Creme de Cassis Dijon 50cl
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The blackcurrant infusion is obtained by macerating blackcurrants in alcohol (30 % Vol.). Blackcurrant is a particularly acid fruit and the only way to neutralise this acidity is by adding sugar. After adding sugar, the blackcurrant infusion becomes a Cream. 2015 Silver Outstanding Medal Winner - International Wine & Spirits Competition
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The blackcurrant infusion is obtained by macerating blackcurrants in alcohol (30 % Vol.). Blackcurrant is a particularly acid fruit and the only way to neutralise this acidity is by adding sugar. After adding sugar, the blackcurrant infusion becomes a Cream. 2015 Silver Outstanding Medal Winner - International Wine & Spirits Competition
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The blackcurrant infusion is obtained by macerating blackcurrants in alcohol (30 % Vol.). Blackcurrant is a particularly acid fruit and the only way to neutralise this acidity is by adding sugar. After adding sugar, the blackcurrant infusion becomes a Cream. 2015 Silver Outstanding Medal Winner - International Wine & Spirits Competition
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