A liqueur made with blackcurrants from Burgundy, a region renowned for its cultivation, by one of the oldest producers. The fruits are macerated in alcohol with added sugar. Production follows strict guidelines to maintain the region's traditional quality, with cold maceration of the berries allowing for maximum aroma extraction while preserving their freshness. Its history is closely linked to that of the famous Kir aperitif, of which Crème de Cassis is the key ingredient, along with the Bourgogne Aligoté white wine.
