From the family that invented Crème de Cassis in 1841. Made from two varietals of cassis (or blackcurrant), Noir de Bourgogne and Black Down, carefully harvested during the summer in northern France. It is the perfect companion to sparkling wine or sparkling water, not to mention a key component in many classic cocktails. Tasting notes from the producer: "Intense, fresh tart blackcurrant with succulent cherry and plum hints. Rich, velvety texture with full-bodied blackcurrants that continue to open with hints of cherry and plum, becoming more luscious with exotic zest, fruit jam notes and a final wave of crème brûlée. Finishes with a rich-dry balance led by blackcurrant notes and hints of cherry."
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