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Crème de Cassis de Dijon

Regulated Geographical Indication

Crème de Cassis de Dijon is a fruit cream liqueur that meets a regulated appellation. It must therefore respect the conditions for making a fruit cream liqueur and also specific constraints:

  • A minimum of 400g of sugar per litre
  • A minimum alcoholic strength by volume of 15%.
  • The maceration of the fruit, the racking of the infusion and the production process take place exclusively in the town of Dijon, in the Côte d’Or département.
Cassis - L'Héritier-Guyot

Expertise in fruit selection is L’Héritier-Guyot’s hallmark. In order to provide a quality cream, two varieties of blackcurrant are supplied:

  • Blackdown
  • Noir de Bourgogne, the darkest and most aromatic blackcurrant

We guarantee the freshness of the blackcurrants thanks to extremely short transport times between the field and delivery at our site in Dijon.  In addition, quality and maturity controls in terms of sugar content and acidity are carried out to maintain the quality of our traditional recipe.

Champ Cassis Dijon

Industrial innovation by L’Héritier

Maceration of the blackcurrants is one of the specific constraints needed to be able to use the appellation “Cassis de Dijon”.  To make our creams, the blackcurrants are macerated in alcohol for a minimum of six weeks. This operation is called racking (or soutirage), which obtains an alcoholic juice called “virgin infusion”. A second maceration stage produces the “recharge”.


This is followed by cold sugaring, Louis-Baptiste L’Héritier’s innovation in 1845, a method still in use today which allows for the addition of refined sugar and causes the resulting product to undergo cold kneading. This method makes it possible to avoid turning the blackcurrant cream to jam, caused by heating the sugar.

Sucrage à froid - L'Héritier-Guyot

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