Lejay Crème de Cassis Liquor is a black currant liqueur first crafted in 1841 in Dijon, Burgundy. The production involves a meticulous process that starts with harvesting two varieties of black currants—Noir de Bourgogne and Black Down—once a year. These fruits undergo a slow cold maceration in specialized vats, followed by a gentle gravity decanting to capture the full flavor of the berries. The resulting maceration is then carefully blended with a small batch of au-de-vie and a hint of sugar, enhancing the natural bouquet. Temperature-controlled techniques are employed throughout to maintain the integrity of the aroma and taste. With a rich viscosity, the liqueur offers a complex and pleasantly sweet profile, rich in natural scents of berries, citrus, herbs, and rose petals, suitable for savoring alone, mixing into cocktails, or incorporating into dessert recipes. Alcohol by volume: 18%

Lejay Crème de Cassis Liquor is a black currant liqueur first crafted in 1841 in Dijon, Burgundy. The production involves a meticulous process that starts with harvesting two varieties of black currants—Noir de Bourgogne and Black Down—once a year. These fruits undergo a slow cold maceration in specialized vats, followed by a gentle gravity decanting to capture the full flavor of the berries. The resulting maceration is then carefully blended with a small batch of au-de-vie and a hint of sugar, enhancing the natural bouquet. Temperature-controlled techniques are employed throughout to maintain the integrity of the aroma and taste. With a rich viscosity, the liqueur offers a complex and pleasantly sweet profile, rich in natural scents of berries, citrus, herbs, and rose petals, suitable for savoring alone, mixing into cocktails, or incorporating into dessert recipes. Alcohol by volume: 18%