Creme de Cassis is obtained by the maceration of blackcurrants into alcohol, followed by a distillation. Up to 5kg of blackcurrants can go into making one litre of Creme de Cassis, which can be served neat as a digestif, mixed with dry white wines or sparkling wines as an aperitif or cocktail. It can also often used in the preparation of some desserts.
Cave des Vignerons de Mancey Creme de Cassis de Bourgogne
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