This is the world’s first and finest crème de cassis, made to the same original recipe since 1841 using locally sourced fruit.
Lejay Lagoute is the largest buyer of French-grown blackcurrant fruit, making sure only French blackcurrants are used in the recipe for their celebrated Crème de Cassis in Dijon.
The freshness and complexity of this crème de cassis comes from marrying century-old traditional processes with their state-of-the-art stainless steel maceration vessels.
The berries are macerated for between 8 and 10 weeks in small-batch distilled French eau de vie. The fruit is then gently pressed and mixed with the free-running juices to create the ‘vierge mélange’, or virgin mixture.
The liquids are then decanted by gravity to avoid filtration and preserve the maximum fruit flavour. Finally, this maceration mixture is then blended with French sugar and fresh blackcurrant buds, which add a hint of citrus.
The house’s ‘Maître de Fruits et de Saveurs’ makes the final call on signing off every batch of Crème de Cassis de Dijon.
Noir de Bourgogne and Blackdown blackcurrants, beet sugar, purified local water.
Lejay are the creators of the original Kir Royale cocktail, and this intensely flavoured liqueur is an integral ingredient for the authentic version of this iconic serve.
Full of bold intensity with tart blackcurrant and succulent hints of cherry and plum, this luxurious liqueur is a versatile choice for countless cocktails from classics to contemporary.
Intense blackcurrant and stone fruit
Velvety and rich with luscious jammy dark fruit
Blackcurrant with hints of cherry