Ge Massenez Cordials
Alsace fruit cordials, poured in Commack since the start.
The story behind Ge Massenez
Ge Massenez began in 1870, when Jean-Baptiste Massenez started distilling fruit in Urbeis, in the Alsace region of France. The house still works the Val de Ville, in Dieffenbach-au-Val, on copper pot stills, and the family has kept the same stubborn idea: fruit first, sugar second, shortcuts never.
For the cordials, ripe fruit is cold macerated in a neutral grape or beet spirit, then dosed to roughly 400 grams of sugar per liter, which is what earns the crème name. Triple concentration juice keeps the fruit acid alive under all that sweetness. The distillery took a World Oscar for Quality in 1980, and the Framboise and Peche crèmes both carry gold medals from international competitions.
Explore the Ge Massenez range
Five bottles we keep on the Ge Massenez shelf, from the Calvados to the fruit crèmes. Some sell out fast, so call ahead on the out of stock ones.
| Expression | Type | Proof / ABV | Tasting notes |
|---|---|---|---|
| Ge Massenez Calvados 750mL | Apple brandy | 80 | Norman apple, dry finish, calvados character |
| Ge Massenez Framboise 750mL | Crème de fruit | 30 to 40 | Dense raspberry, bright acid, syrup weight |
| Ge Massenez Creme De Peche 750mL | Crème de fruit | 30 to 40 | Ripe peach, velvet texture, clean finish |
| Ge Massenez Creme De Mure 750mL | Crème de fruit | 30 to 40 | Blackberry jam, dark color, tart edge |
| Ge Massenez Creme De Gingerbread 750mL | Crème liqueur | 30 to 40 | Spice cake, clove, molasses, holiday pour |
Which Ge Massenez is right for you?
The Ge Massenez cordials sit at $22.99 for a 750mL, which is fair money for fruit this concentrated. The Calvados runs $43.99, and that bottle earns it: real Norman apple, dry and structured, not candy. Compare a $22.99 crème to the thin stuff on the bottom shelf and the difference shows in the glass. Buy Ge Massenez online and we will have it waiting, or call the store at (631) 343-7200 and we will check the shelf for you.
Drizzle over vanilla gelato or a tart and let the raspberry acid cut the cream.
One ounce plus Prosecco and peach purée makes a Bellini that tastes like fruit, not syrup.
Chilled or over cracked ice after dinner, dry apple and a clean finish.
Ge Massenez cocktails and pairings
Chill the crèmes and pour them neat after dinner, or build a Kir Royale with the Mure and dry sparkling wine. The Calvados wants a cheese board.