Creme de Cassis

Crème de Cassis

Bourgogne Franche-Comté
Production area
Bourgogne Franche-Comté

Crème de cassis is a blackcurrant liqueur often paired with white wine to make a kir. Since the 19th century, this liqueur has been loved in France and beyond. Its manufacturing process has stayed the same: blackcurrant berries are soaked in alcohol, then the juice is extracted, and sugar is added. Two PGIs (Protected Geographical Indications) set the rules for Crème de Cassis de Dijon and Crème de Cassis de Bourgogne. Choose your favourite!

What you need to know

What is Crème de Cassis?

Blackcurrant liqueur, a descendant of the ratafias, quickly became popular in France. Created in 1841, it soon appeared in many cafés. In fact it was a café waiter who invented the "blanc-cass'", which was particularly appreciated by Dijon’s deputy mayor a certain Félix…Kir. Who would later give his name to the famous drink.


Today, there are two PGIs for Crème de Cassis de Dijon and Crème de Cassis de Bourgogne, established in 2013 and 2015. Both liqueurs are made by cold-soaking berries in alcohol, then adding sugar to make a liqueur with at least 15% alcohol.


Crème de Cassis de Bourgogne vs Crème de Cassis de Dijon

Crème de Cassis de Bourgogne differs from Crème de Cassis de Dijon in a few ways. It has a larger designation area, a shorter soaking period (3 weeks), and higher minimum sugar (450g/l) and fruit content (250g/l). The Noir de Bourgogne blackcurrant variety is favoured by makers and customers alike. As demand grows, so does the popularity of this delightful liqueur.




All the freshness of blackcurrant flavours, without the heaviness of the cooked fruit.


A dark garnet colour, very opaque to purplish.


A very velvety texture with a rich, bold attack on the fruit.

Nutritional benefits

Crème de Cassis is very rich in sugar but retains some of the vitamins and antioxidants from the fruit. Nevertheless, be sure to enjoy it in moderation.

Editor's note

« While Crème de Cassis is popular in France, it's just as appreciated abroad. In the United States for example, it's used with lime, tequila, and ginger ale to make the El Diablo cocktail. In Japan, it's often mixed with... tea! »

How to use


You can store Crème de Cassis for months, or even years, so long as it's in a cool, dry place away from heat and light.


None: the Crème de Cassis is just waiting for you!


In addition to the famous kir and other cocktails, crème de cassis flourishes as a deglazing liquid on a just-seared strong meat, wonderfully accompanies fruits cooked in syrup or in the oven, elevates a simple scoop of vanilla ice cream...

Pair with

Try it with pan-fried duck breast, pears in syrup, roasted figs... or of course with Bourgogne Aligoté or Crémant de Bourgogne to make a classic kir.

On the same subject
What Is Kir?
  • Vicki Denig
  • Editor

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