Crème de cassis

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"Cassis de Dijon" redirects here. For the ruling of the Court of Justice of the European Communities, see Rewe-Zentral AG v Bundesmonopolverwaltung für Branntwein.
Crème de cassis bottled at 15% ABV.

Crème de cassis (pronounced: [kʁɛm də kasis]) is a sweet, dark red liqueur made from blackcurrants.

Several cocktails are made with crème de cassis, including the very popular wine cocktail, kir. It may also be served as an after-dinner liqueur or as a frappé.

Origin and production[edit]

The modern version of the beverage first appeared in 1841, when it displaced "ratafia de cassis," which had been produced in prior centuries.

It is made from blackcurrants that are crushed and soaked in ethanol, with sugar subsequently added. While crème de cassis is a specialty of Burgundy, it is also made in Anjou,[1] Luxembourg, Quebec and Tasmania.[2]

The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process. If it is labelled "Crème de Cassis de Dijon," one is guaranteed berries from the commune of Dijon. Since 1997, a syndicate has tried to obtain an "Appellation d'Origine Contrôlée" for "Crème de Cassis de Bourgogne," which would guarantee the origin and variety of berries and the quantity of berries used in its production.

Nearly 16 million litres of crème de cassis are produced annually. It is consumed mostly in France but is also exported.

In popular culture[edit]

It is a favourite drink of the fictional detective Hercule Poirot.[3][4][5]

References[edit]

  1. ^ Crème de Cassis d'Anjou at giffard.com
  2. ^ Wines & Ports, Hartzview Vineyard, Tasmania
  3. ^ Agatha Christie, Dead Man's Mirror, 1986, page 184.
  4. ^ Agatha Christie, The Clocks, 1963, page 145.
  5. ^ Agatha Christie, Hercule Poirot's Casebook, 1984, page 320.