Lejay Creme De Cassis Liqueur

This Crème de Cassis de Dijon is made using 55% Noir de Bourgogne and 45% Black Down varieties of blackcurrants with a small amount of blackcurrant bub infusion. The tartness of the berries is balanced with the addition of 420 grams of beet sugar crystals per litre.

Lejay Creme De Cassis Liqueur Tasting Notes

Nose: Big, aromatic notes of blackcurrant, fresh from the bush.

Palate: It captures the sharp and sweet notes of blackcurrant and balances them very well.

Finish: Long with more juicy blackcurrants.

Distillery Information

The Lejay Lagoute story begins in 1841, when Auguste-Denis Lagoute created the first-ever crème de cassis recipe. Based in Dijon in France's Burgundy region, the company has extended its range and now makes a wide variety of fruit liqueurs.

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