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Maison Briottet is a family business founded in 1836.
Their crème de cassis is made from the Noir de Bourgogne variety of blackcurrant. The berries are harvested exclusively in the Côte d’Or department in Burgundy.
The blackcurrants are lightly crushed and then steeped in water and neutral alcohol for about 10 weeks, after which white sugar is added to adjust the sweetness. This long maceration period maximises the extraction of flavours and colour from the blackcurrants and the high alcohol level (20% vol) adds extra complexity and makes the cassis very stable.
Rich aromas with full blackcurrant overtones. A good and rich texture that piles up the blackcurrant flavours.
Cassis has a multitude of uses but is most renowned as the essential ingredient of the white wine and cassis mix known as Kir – named after Canon Félix Kir who was a priest, a hero of the French Resistance and mayor of Dijon from 1945 until his death in 1968, and who served the drink at all the civic events in Dijon.