Nose: A heady combination of jammy-juicy sultanas, ripe banana, dried pineapple, ripe plums mango, and cherries. Hints of butterscotch. Palate: Ripe summer fruitiness, and sweet caramel onto the palate. Hints of orange peel and clementine’s. Finish: A long finish filled with gentle notes of fresh ginger, delicate cinnamon, white pepper, and dried hazelnuts.
As is the case as regards all of our crèmes de cassis, for our Dijon Crème de Cassis 20% we use the most prestigious blackcurrant variety. Indeed, “Noir de Bourgogne” variety (meaning Black of Burgundy). Our berries are harvested exclusively in Burgundy in France. The blackcurrant berries are macerated in a water and alcohol solution for about 10 weeks. Maceration gives the best result to extract all flavours from that berries. The alcohol-containing juice thus obtained is called infusion. Then, we add French white sugar to obtain this crème de cassis.
Kir Royale: Add a measure to a class of sparkling wine or Champagne