Massenez Crème de Pain d'Epices (Ginger Bread) Liqueur - Caravan Wines & Spirits

Massenez

Massenez Crème de Pain d'Epices (Ginger Bread) Liqueur

Style Fruit Liqueur
Producer Massenez
Origin Alsace (Val de Villé)
$60 / btl
Mixed six eligible at cart

Build a mixed six around the bottle. Free Australia-wide delivery from $250.

In stock Ships from Brisbane
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Open this first

What it tastes like.

It is due to the centuries-old expertise of the Masters Liquorists and a strict selection of ingredients that Distillerie Massenez offers you the best Creams & Liqueurs since 1870. The creaminess of Creams & Liqueurs Massenez, their balance, and the elegance of their aromas make them the most used creams & liqueurs in the world of the bar. High-end products certainly, but that will make the pleasure of all the palates thanks to an aromatic palette without equal. \n \nIt is thanks to the centuries-old expertise of the Masters Liquorists and a strict selection of ingredients that Distillerie Massenez offers you the best Creams & Liqueurs since 1870. The creaminess of Creams & Liqueurs Massenez, their balance, and the elegance of their aromas make them the most used creams & liqueurs in the world of the bar. High quality that will make the pleasure of all the palates thanks to an aromatic palette without equal. 

17% ABV

700ml

The house

About Massenez.

Alsace (Val de Villé) ·Est. 1870

Founded in 1870 by Jean-Baptiste Massenez in the village of Urbeis in the Val de Villé, Massenez built its reputation on Alsatian eaux-de-vie — particularly its wild-raspberry framboise sauvage, which the second-generation Eugène Massenez first commercialised. Four generations of the family ran the house, expanding into Parisian gastronomy in the mid-twentieth century and opening a new Val de Villé distillery in 1979. Since December 2014, Massenez has been part of Grandes Distilleries Peureux, the Fougerolles spirit group, while continuing to operate from its Alsatian site.

View 148 bottles from Massenez →
At the table

How to pour it.

  • Temperature

    12°C. Cooler kills the fruit aromatics.

  • Glassware

    Small tulip. Riedel Brand & Spirits is purpose-built.

Bottle questions

Before you open it.

A few practical answers for storage, delivery, and choosing the right bottle.

How should I store it before opening?

Keep it somewhere cool, dark, and steady. Wine prefers cellar temperature; spirits are happier away from heat and direct sunlight.

How long will it keep once opened?

Wine changes quickly after opening; spirits and liqueurs generally hold longer if capped tightly and kept out of heat. If it is a special bottle, ask before opening and the team can give product-specific guidance.

Can I ask for a similar bottle?

Yes. Contact Caravan with this bottle name and the occasion; the team can suggest a close match, a safer gift, or a step up or down in price.

How is it packed for delivery?

Orders are packed in bottle-safe cartons. If anything arrives damaged or looks wrong, contact the team with your order number and a photo so they can sort the next step.

What about hot weather shipping?

The team avoids making one-size-fits-all promises around heat and carrier timing. For heat-sensitive or cellar bottles, contact Caravan before ordering and they can advise the safest dispatch window.

Need a specific answer for this bottle? The Caravan team can help with drinking windows, substitutions, and delivery timing.

Ask Caravan
Massenez Crème de Pain d'Epices (Ginger Bread) Liqueur - Caravan Wines & Spirits
Producer visit

Why Caravan backs Massenez

Alsace (Val de Villé)

Distillerie Massenez began in 1870 when Jean-Baptiste Massenez set up as a distiller in Urbeis, a village in the Val de Villé in Alsace's Bas-Rhin. His son Eugène took over as Master Distiller and is credited with the first commercial wild-raspberry eau-de-vie — a product that, according to the house, drew the loyalty of the Queen of Sweden during her visits to Alsace and earned Massenez the title of official supplier to the Swedish royal court.

The third generation, Gabriel-Eugène Massenez, took the house into Parisian gastronomy from the 1950s, supplying brasseries Flo, Bofinger and Pied de Cochon. In 1979, Gabriel-Eugène opened a new distillery in the Val de Villé, inaugurated by Paul Bocuse. From 1982, fourth-generation Manou Massenez led the export drive, expanding into more than 110 countries. The house specialises in two production styles: distilled eaux-de-vie of single fruits (kirsch, framboise sauvage, poire William, mirabelle), and fruit-macerated crèmes and liqueurs (cassis, framboise, fraise des bois, mure, abricot, pêche).

In December 2014, Grandes Distilleries Peureux of Fougerolles acquired Massenez, fusing the two houses under the Peureux corporate umbrella; Lemercier and Émile Coulin distilleries followed in 2016. The Massenez line continues to ship from the Val de Villé site under its own brand. The current catalogue includes more than thirty crèmes and liqueurs at 17–25% ABV plus the eaux-de-vie at 40%, covering everything from the rare Crème de Camomille and Crème de Châtaigne to the cocktail-program staples (cassis, framboise, fraise des bois) and Calvados Vieux including the curiosity bottle with a captive apple inside.

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