LEJAY LAGOUTE Crème de Cassis

LEJAY LAGOUTE Crème de Cassis shines in refreshing, fruity cocktails, adding a rich blackcurrant flavor that's perfect for warm summer evenings. This versatile liqueur also pairs wonderfully with dry white wines or Champagne, and its sweet-tart profile makes it an excellent companion to sharp cheeses, dark chocolate desserts, or even drizzled over vanilla ice cream for a simple yet sophisticated treat.

Nose: Rich blackcurrant dominates, with a subtle hint of vanilla and a touch of woody spice. Fresh and jammy fruit aromas mingle with a slight alcoholic warmth.

Palate: Intense, sweet blackcurrant flavor floods the mouth. Thick and syrupy texture coats the tongue. Balanced acidity prevents it from being cloying. Notes of dark berries, grape skin, and a whisper of almond emerge.

Finish: Long-lasting and fruity. The sweetness gradually fades, leaving a pleasant tartness reminiscent of fresh blackcurrants. A subtle warmth lingers, with faint echoes of vanilla and spice.

LEJAY LAGOUTE Crème de Cassis is crafted using a unique maceration process where hand-picked blackcurrants from Burgundy are steeped in alcohol for several weeks. The resulting infusion is then blended with sugar and additional blackcurrant juice, creating a rich liqueur that captures the essence of ripe blackcurrants while maintaining a perfect balance of sweetness and acidity.

• Lejay Lagoute Crème de Cassis is the original blackcurrant liqueur, created in 1841 by Auguste-Denis Lagoute in Dijon, France. It became so popular that it sparked a boom in blackcurrant cultivation, transforming the agricultural landscape of Burgundy.
• During World War II, when wine was scarce, the mayor of Dijon mixed Lejay Lagoute Crème de Cassis with white wine to create the now-famous Kir cocktail. This improvisation helped stretch limited wine supplies and boosted morale among French citizens.
• Lejay Lagoute uses a unique maceration process that involves soaking whole blackcurrants in alcohol for weeks, then pressing them while still saturated. This method extracts maximum flavor and color, resulting in a liqueur that contains 400 blackcurrants in every bottle.