As its name implies, the black currants (aka cassis) for this liqueur are sourced from the commune of Dijon. This is something a bottle of Hiram Walker can’t boast. Artisans such as Jules Theuriet still craft liqueurs in the fashion of their forebears. In fact, short using completely artificial means of coloring and flavoring, its hard to take shortcuts, as black currants aren’t the easiest to work with. As one notes, “If left on the bush past optimum maturity, the berries may lose as much as one-third their weight within 24 hours. If left unprocessed 24 hours after picking, they are completely oxidized.” Theuriet is the real deal, using only three ingredients in the production of his delicious crème de cassis: black currants, sugar, and alcohol. It’s simple and honest.
