There are many crèmes, of which crème de cassis (blackcurrant) is probably the best known internationally.
The Guyot fruit liqueurs are totally natural drinks. The best and ripest fruit are picked in July and brought to the distilleries of Dijon where they are crushed. The fruit is pressed and the marc (pulp and skins) and juice are poured in large oaken vats which are 150 years old and filled with fine spirits. This slow infusion of the soluble material in the alcohol takes approximately two months. Eventually, sugar is added.
Used as an antidote for snakebites in the 16th century, blackcurrant liqueur has
come a long way. Over the years the cordial has been refined, without losing its
unique sweet taste. By carefully extracting European blackcurrants and blending
the concentrate with natural juices and sweets, Crème de Cassis fit the
Marie Brizard Cassis de Bordeaux Crème de Cassis
extract of European black currants blended with spirits. A true crème; thick and
DeKuiper Crème de Cassis
Hiram Walker Crème de Cassis
Joseph Cartron Crème de Cassis
Trenel Creme de Cassis
For more Cassis Liqueurs
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