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Using the most prestigious blackcurrant variety: the Noir de Bourgogne variety. The berries used are harvested exclusively in Burgundy in France.
The blackcurrant berries are macerated in a water and alcohol solution for about 10 weeks, in order that all of their flavours are extracted from them. The alcohol-containing juice thus obtained is called infusion. Then French white sugaris added to obtain this crème de cassis.
Crème de Cassis de Dijon 20% is top-of-the-range in blackcurrant liqueurs due to its high blackcurrant berries content. Recommended for such diverse uses as cooking, desserts, cocktails and, of course, the ever-popular white wine-blackcurrant liqueur drink.
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