By law, the process must be completely natural from start to finish: No fruit juice additives, colorings or flavorings of any kind are permitted to alter the slow maceration of the fruit.
About the Brand
- Made from orchards in the Côte d’Or, home to many of the most highly acclaimed vineyards in the world
- Production is completely natural from start to finish; no fruit juice additives, colorings or flavorings of any kind are permitted.
- Naturally, black currants contain seven times more vitamin C than oranges and double the amount of antioxidants found in blueberries.
Founded in 1845 and located in Dijon, France, L’Héritier-Guyot is one of the oldest producers of crème de cassis and remains the undisputed top estate-produced liqueur brand in France.
Guyot owns 40 acres of cassis orchards in the renowned Côte d’Or bordering Vougeot, home of some of the most highly acclaimed Burgundy wines. This land is also perfectly suited to the cultivation of blackcurrants and allows Guyot to enjoy continuity of supply while maintaining quality standards that are second to none. The chalky clay soils along the western edge of the Côte d’Or yield ideal, low quantities of exceptionally aromatic, highly concentrated, rich blackcurrants. This crème de cassis is excellent as a digestif, or used to enhance countless refreshing apéritifs.
The cassis berries are harvested and carefully crushed to avoid breaking the bitter seeds, immediately macerated in eau-de-vie, stopping oxidation, and then the process of extracting the color and aroma begins, lasting two months or more. The maceration proportions are 12.5 liters of 100-proof eau-de-vie per 100 kilograms of fruit. Once infusion is complete, the liquid is drawn off the skins and seeds, sweetened with neutral beet sugar at a minimum of 400 grams per liter, adjusted for alcohol content, and gently stirred for several hours until the sugar is dissolved. By law, this must be a completely natural process from start to finish. No fruit juice additives, colorings or flavorings of any kind are permitted to alter the slow maceration of the fruit. After resting for several days in lined, neutral vats, the crème de cassis is bottled.