Why We Love It
LEJAY LAGOUTE Crème de Cassis stands out as the original crème de cassis, created in 1841 by Auguste-Denis Lagoute in Dijon, France. This richly flavored blackcurrant liqueur is made using the Noir de Bourgogne variety of blackcurrants, which are exclusively grown in the Burgundy region and prized for their intense flavor and high anthocyanin content, resulting in a deeply colored and exceptionally flavorful liqueur that's essential for classic cocktails like the Kir and Kir Royale.
How to Drink It
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.
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Tasting Notes
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.
How It's Made
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.
