As is the case with all of their Crèmes de Cassis (blackcurrant creams), for this Crème de Cassis 20% they use the most prestigious variety of blackcurrant -- the "Noir de Bourgogne" (black Burgundy, literally) variety, which is only grown in the Côte d'Or department (county) in Burgundy. These blackcurrant berries are macerated in a water-alcohol solution for about 10 weeks in order that all of their aromas are extracted from them.
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