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The original Crème de Cassis was created in 1841 in Dijon, by Auguste Denis Lagoute. Auguste’s daughter, Elizabeth, married Henri Lejay, who soon entered the family business. Today, Lejay Crème de Cassis continues to uphold the family reputation, producing gold standard cassis using two different varieties of blackcurrant; Noir de Bourgogne (55%) and Black Down (45%). Both varieties are harvested yearly during the summer via a special technique that collects the berries into small trays to prevent crushing and premature fermentation. The fruit is then slowly cold macerated, gently pressed, and blended with distilled French eau-de-vie. After being decanted with gravity, French crystal sugar and a small amount of cassis bud are added. This iconic cassis bursts with intense aromas of blackcurrant, plum, herbs, and rose petals. On the palate it is rich and complex, with viscous layers of concentrated blackcurrants and hints of citrus and sweet cherries on a long, sweet finish.