Creme de cassis - Famille Chermette

Les Crèmes de fruits Creme de cassis

We produce our own Noir de Bourgogne blackcurrants. The harvest is in July. The Noir de Bourgogne blackcurrant variety gives very concentrated small berries with particularly strong flavours. It is different from everyday eating blackcurrant varieties, which have big berries that are often imported and frozen

Food and wine pairings

Crème de cassis may be drunk in association with a white wine, a sparkling white or a champagne as an aperitif, or straight as an after dinner drink. In the kitchen, it can be used to deglaze the juices from a duck steaklet for example, or on a dessert made with red fruit or poured over vanilla ice-cream.

Cream ingredients

Dry beet sugar.
Neutral beet alcohol.
Noir de Bourgogne blackcurrants.

The colour comes exclusively from the fruit; there are no artificial colours or flavours.

Manufacturing

The blackcurrants are crushed and then steeped in neutral beet alcohol. Maceration lasts around 2 months.
The blackcurrant juice is then drawn off and mixed with the dry sugar after this maceration.
The crème de cassis is then brought to the correct alcohol by volume by adding neutral alcohol or water. The art lies in finding the correct balance between fruit juice, sugar and alcohol. The resulting crème is then stored for a few days, and bottled.
Bottling of our crème takes place throughout the year because, the more recently the crème has been made, the better it is.

Robe.

The texture is particularly creamy; you can see that when you tip the bottle then put it back upright, the crème sticks to the sides. This is a sign of quality and balance. The colour is dark and tends towards purple.