This Double Crème de Cassis is made using only Noir de Bourgogne, the noblest blackcurrant variety, grown on the slopes of the Burgundy Grands Crus around Nuits-Saint-Georges and harvested early in the summer when at full maturity.
Joseph Cartron has built relationships with local growers of Noir de Bourgogne blackcurrants and this has been essential to preserve the character of this low-yield variety (roughly 3 to 4 tons per hectare).
Berries not used immediately after harvesting are deep-frozen to retain their organoleptic qualities and enable all-year-round production from perfectly fresh fruit.
The vats are loaded with fruit up to 2/3 of their capacity and then topped up with neutral alcohol. Maceration is carried out at room temperature and lasts 4 to 5 weeks. This ensures full extraction of the colour and aromas of the blackcurrant. The infusions obtained are then decanted but not filtered.
Joseph Cartron Double Crème Crème de Cassis de Bourgogne is blended using the first infusion and a little of the second infusion to tone down the natural acidity of the Noir de Bourgogne. Slow incorporation of crystallized sugar develops the flavour of the fruit and allows the mixture to reach the ideal strength without the addition of water. This process is the result of a 'tailormade' recipe jealously kept secret as well as the ancestral know-how of the Joseph Cartron Company.
Refrigerate after opening and use within three months.
Η γευσιγνωσία έγινε στις 16/02/2023
Clear but almost opaque, garnet-red with violet edges in the glass.
Pungent pure intense blackcurrant fruit.
Concentrated blackcurrant and blackcurrant jam with fruit tartness beautifully balanced by sugar to produce a liqueur that retains a touch of tartness rather than being cloyingly sweet.
Lomg intense blackcurrant and blackcurrant jam.
A crème de cassis de Bourgogne with brilliant and pure blackcurrant fruit intensity.