Made by macerating hand selected blackcurrants in spirit at 30% ABV. This infusion is very concentrated and highly acidic, which is then balanced out by adding sugar to produce this crème.
Gabriel Boudier have always made a point of keeping the original label created in 1874 for its Creme de Cassis de Dijon.
Keep your Creme de Cassis de Dijon in the refrigerator after opening. It will retain all its colour and flavour for at least 4 months. Delightful with champagne in a classic Kir Royale.