The creators of the original Crème de Cassis de Dijon.
Made to the same recipe in Dijon for over 175 years, Lejay Original Crème de Cassis is made with two varieties of fresh local blackcurrants; Noir de Bourgogne and Black Down.
Established in Dijon in the heart of Burgundy in 1841, Auguste-Denis Lagoute created the first ever crème de cassis, inspired by a popular local drink of the time made with red fruit and spices known as Ratafia de Neuilly.
Auguste’s daughter Elisabeth Lagoute married Henri Lejay, who set his mind to further developing the house’s name for quality in drinks production. Since then, generations of the Lejay and Lagoute families have worked together, continuing a tradition creating authentic French liqueurs.