Product of: France
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This Crème de Cassis de Dijon is made using 55% Noir de Bourgogne and 45% Black Down varieties of blackcurrants with a small amount of blackcurrant bub infusion. The tartness of the berries is balanced with the addition of 420 grams of beet sugar crystals per litre.
Review and Tasting
Sampled on 26/08/2012
Clear, deep (almost opaque) maroon red.
Pure intense blackcurrant (but not as strong a nose as Lejay's 16% Cassis de Dijon).
Pure concentrated blackcurrant fruit, more than its 16% sibling. Fruit tartness balances sugar. Bursting with clean straightforward fruit without the pronounced earthy complexity of Lejay's 100% Noir de Bourgogne.
Long intense blackcurrant and blackcurrant jam – even longer than Lejay’s excellent 16% cassis.