Crème de cassis
It may also be served as an after-dinner liqueur or as a frappé.
It is made from blackcurrants that are crushed and soaked in alcohol, with sugar subsequently added.
Origin and production
The modern version of the beverage first appeared in 1841, when it displaced "ratafia de cassis," which had been produced in prior centuries.
The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process. If it is labelled "Crème de Cassis de Dijon," one is guaranteed berries from the commune of Dijon.
In 2015, the new protected geographical indication (PGI) “Crème de Cassis de Bourgogne” has been approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy. This "Crème de Cassis de Bourgogne" guarantees the burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne.
Nearly 16 million litres of crème de cassis are produced annually. It is consumed mostly in France but is also exported.