Gabriel Boudier Dijon: Interview with Pierre Andre BATTAULT

Pierre-Andre’ Battault, the brand ambassador of Gabriel Boudier, visited Greece for a few days, and we didn’t miss the chance to meet him.

Gabriel Boudier

The city of Dijon, placed 300 km southeast of Paris, is the capital of the Côte-d’Or department and of the Burgundy region. The city is famous not only for Dijon mustard but also for its creme de Cassis, or blackcurrant liquer. Gabriel Boudier is one of the most successful French liquer companies around the world located in Dijon. It is a family business, which was founded in 1874, and has been a property of the Battault family since 1936. Today, their high quality products are being exported to 68 countries and they are imported in Greece though PT Beverage World.

Pierre André Battault follows his family legacy which is built on many generations. He studied business focusing on the international businesses and relationship. He also did a long term on-the-job training in the spirit business in South Africa, UK, Japan and Germany. He was always interested in producing sublime spirits & liquers but he also wanted to learn about how using them in a good, respectful, and professional way. This is why Battault studied in the London Barschool “Shaker”. Since he is the brand ambassador of Gabriel Boudier, he was the right man to talk about the company’s profile and products. We met him in his hotel, during his stay in Athens and we had a very interesting conversation, indeed.

I grew up in a family where fruits were something more than a simple daily routine. I can remember my father keeping fresh raspberries in his hand while telling me: ‘Here my boy. This the true taste of a raspberry. If you want to create a raspberry liquer, it has to have this taste’ ”  recalls Pierre André and continues: “The most unbelievable thing, is that since I ‘ve started making this job, I got addicted! It’s really amazing to search for the real taste of fruits. For example, I travel to Japan in order to find great, aromatic yusu fruits, or in Germany to search for the rhubarb that we use to make our liquers.”

“There are many things that differentiate our products from other regular liquers: To choose the right fruits, to respect the seasonality and to use or transform them without being “violent” are some key factors that play a leading part in premium liquers production. Although Gabriel Boudier is a family business we try to offer products that we can guarantee for their  quality and safety. We have achieved ISO 9001 certification, IFS and BRC certifications. This way Gabriel Boudier manifests its desire for continuous improvement and great customer satisfaction” explains Pierre André Battault.

Battault went on to say: “Whenever we want to develop a new flavor for the Gabriel Boudier product range, the first thing that we have to consider, is which method is the best one to use for the specific fruit and its flavor characteristics. Sometimes we use cold maceration of fruit into alcohol. Other times we have to use distillation, which is the best way to extract the delicate essential oils. Of course, there are fruits that will give us their full flavor profile only if we use both distillation and maceration. One such fruit is Williams pear”. 


Spyros Patsialos
Γνωστός και ως Gin Guru, είναι ο δημιουργός του Υπήρξε bartender από το 2000 ως το 2014 και γράφει για το αλκοόλ από το 2009. Το 2010 κατέλαβε την 6η θέση στον παγκόσμιο διαγωνισμό του G’Vine και από τότε εξειδικεύεται στο Gin. Έχει διατελέσει κριτής σε δεκάδες διαγωνισμούς cocktail στην Ελλάδα, αλλά και στην Ibiza και την Κύπρο. Το 2011 επιλέχθηκε για τη συμμετοχή του στο project του ούζου “πλωμάρι” και το 2014 εκπροσώπησε την Ελλάδα για το Campari Worldwide Negroni Project. Από το 2009 γράφει για το αλκοόλ και τα κοκτέιλ. Άρθρα του έχουν δημοσιευθεί σε free press, στο FINE Drinking Magazine και στο Bars and Coffee Magazine.
Spyros Patsialos
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