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. |
