Project Description

Jacoulot Crème de Cassis de Dijon

Jacoulot Crème de Cassis de Dijon

In the 1950s, Vincent Jacoulot’s descendants began branching out from brandy into fruit crèmes and liqueurs. As with all things Jacoulot, these products draw on Burgundy’s rich culinary traditions. Burgundy is known both for its beautiful vineyards and its wild-growing and unique fruits that are abundant throughout the region. These liqueurs allow us to savor the bounty of Burgundy’s harvest at any time in any place. Their careful production creates intense, pure flavors with minimal oxidation.

Crème de Cassis de Dijon is a protected AOC style that uses all Noir de Bourgogne varietal blackcurrants. Jacoulot’s take on the classic liqueur emphasizes freshness and concentration by using a pneumatic press to prevent oxidation. Production begins with fresh blackcurrants macerated in neutral grape spirit for several weeks. Once the infusion has reached the ideal expression of fruit character, the fruit solids are then pressed and blended into the maceration. Beet sugar is then added to create balance, sweetness, and texture.

  • Flavor Profile: Bright, aromatic nose of grape jam, with a deep palate of blackcurrants, berry bushes, and black plum skin

  • Usage: Crème de Cassis is a staple in so many classic cocktails, and the freshness of Jacoulot’s bottling lends itself beautifully to old school builds. Outstanding with Avinyó Cava in a Kir Royal, or mixed with Atxa Blanco vermouth, or oloroso sherry. Also perfect in dessert applications. Store opened bottles at or below cellar temperatures.

  • Production: Macerated Noir de Bourgogne blackcurrants in neutral grape spirit. Fruit solids are pressed & blended into the liqueur, then sweetened with beet sugar.

  • ABV: 18%

  • Size: 700mL

  • SRP: $37.00