Since 1845, quality, savoir-faire and tradition have been the watchwords at L’Héritier-Guyot ...
Liqueur or fruit cream?
Liqueurs and fruit creams are often associated with each other, but they are two different categories of spirits. By definition, liqueurs are:
- Made from spirits (the distillation of plants, flowers or any dry raw materials) or infusions (maceration of fruits).
- Contain a minimum of 100g of sugar per litre
- With an alcoholic strength between 15% and 55%.
Fruit creams are liqueurs with a syrupy consistency, containing a minimum of 250g of sugar per litre.
The production stages for Crème de Cassis de Dijon
Stage 1: Processing the fruit
Whole blackcurrant berries are used fresh, preserved in agriculturally-sourced ethyl alcohol. They can come from two different varieties: Blackdown and Noir de Bourgogne (25% minimum). The minimum fruit content must be 200 grams per litre.
Stage 2: Maceration
Maceration is a cold extraction process for the blackcurrants used at L’Héritier-Guyot. It lasts at least five weeks in a mixture of water and 25% alcohol.
Stage 3: Racking
The alcoholic juice from this maceration process, called “infusion”, is extracted by racking. The alcoholic strength of the infusion by volume must be greater than or equal to 25%.
Stage 4: production
The Cassis de Dijon is then obtained by adding cold sugar (minimum 400g / L), an industrial process developed by Louis-Baptiste L’Héritier, adding alcohol water and infusions of blackcurrant buds in order to obtain a Crème de Cassis de Dijon with a minimum alcoholic strength of 15% vol.