As is the case as regards all of our crèmes de cassis, for their Dijon Crème de Cassis 20% they use the most prestigious blackcurrant variety. Indeed, “Noir de Bourgogne” variety (meaning Black of Burgundy). Their berries are harvested exclusively in Burgundy in France. The blackcurrant berries are macerated in a water and alcohol solution for about 10 weeks. Maceration gives the best result to extract all flavours from that berries. The alcohol-containing juice thus obtained is called infusion. Then, they add French white sugar to obtain this crème de cassis.
You can drink it straight, with ice, or with a dry or sparkling white wine, or in a Briottet Sour cocktail.