Fruit Creme, a long produced fruit flavored liqueur is now an essential ingredient for many chefs and Creme de Cassis provides the ideal base for a "Vin Blanc Cassis", the second most popular apéritif in France. (For the best results mix 1 part Crème de Cassis de Dijon with 4 parts of dry white Burgundy!) Historically Crème de Cassis was mixed with Bourgogne Aligote (from Burgundy) to make a Kir but now, especially in the UK any dry white wine is used. A Kir Royale is Crème de Cassis mixed with Champagne.

The quality of a Fruit Crème depends very much on the variety of fruit used and we have a selection of flavours from the well renowned Gabriel Buodier in Dijon and also offer a Creme de Cassis from Pierre Jacolin in the Loire region.

The modern version of Creme de casis first appeared in the Burgundy region in 1841. It is made from blackcurrants crushed into refined alcohol, with sugar subsequently added. It dates back to the 16th century, first produced by monks in France as a cure for snakebites, jaundice, and wretchedness.

It works well in pousse-cafés and some cocktails, but is most commonly mixed with just vermouth, white wine, or soda water. Nearly 16 million litres of Crème de Cassis are produced annually, consumed mostly in France, but also exported.