Creme de Cassis de Bourgogne
Double Creme Joseph Cartron 100% Noir de Bourgogne

The "Noir de Bourgogne" blackcurrant variety, grown on the slopes of Burgundy, is used exclusively for this fruit liqueur because of its exceptional aromatic potential. This variety has a low yield, only 3 to 4 tons per hectare, which guarantees its high concentration.

The Blackcurrant berries are harvested at the beginning of the summer, when fully ripe. The vats are loaded with fruit up to 2/3 of their volume, and then topped up with pure alcohol. Maceration, at room temperature, lasts 4 to 5 weeks for a perfect result. At this stage, the resulting infusion, a blend of spirit and juice, is tasted before being carefully decanted.

Follows the delicate moment of blending after which crystallized sugar is slowly mixed in due proportion. Naturally the alcoholic content is lowered thus developing the flavor of the fruit.

Rated 5 stars - Paul Pacult - Spirit Journal