L'Héritier-Guyot crème de cassis was
created 160 years ago by Louis L'Héritier and
his wife Claudine Guyot, and today is still produced with the savoir-faire
elaborated by
its inventors, most notably the cold-sweetening technique.
Crème de cassis is essential to
make a kir, the second most popular aperitif in France. The name comes
from the Canon Kir, who was the Mayor of Dijon in 1945, and who made
it the ambassador of the town. But it was in 1935 that the socialist
municipality of Dijon adopted the mixture of white wine and cassis
for all official receptions, in the hopes of imposing the colour of
their ideas!
If Burgundy is mostly famous for its wines, it is also
renowned for its red fruit. The crème de cassis de Dijon and
other red fruit liqueurs are part of a great Burgundian tradition.
The "Crème de cassis de Dijon" appellation
is strictly outlined by: a minimum of 15° alcohol, 400g of sugar
per litre, a method of macerating the cassis berries in alcohol
(with no flavours, preservatives or colourings), and it must be manufactured
in Dijon itself.
With its solid expertise in fruit liqueurs, L'Héritier-Guyot is now branching out to conquer new markets, in particular with its new range of liqueurs which are mainly intended for cocktails, but may also be enjoyed neat or in long drinks.
A trendy fashionable colour... A quality floral recipe, along the lines of fruit cream liqueurs: the know-how of l'Héritier-Guyot, the leading name in fruit cream liqueurs.
Its appealing mauve colour catches the eye before captivating the nose and palate.
A new fragrance to be enjoyed neat, on ice, or with the finest Crémants de Bourgogne and Champagnes.
L'Héritier-Guyot’s Crème de Cassis de Dijon has been named “Saveur de l’année 2007” (Flavour of the Year).
Who are we?
Domaine de la Vougeraie
