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Dijon's blackcurrant liqueur: deep, tart-sweet, and the reason the Kir has a name.
Dijon, France, 1841
Auguste-Denis Lagoute worked out the first consistent blackcurrant liqueur recipe in Dijon in 1841, and the city has defended the specialty ever since.
Blackcurrants macerate in spirit before heavy sweetening; by EU rule the cassis name requires more than 400 grams of sugar per liter, the highest bar in the crème family.
Crushed blackcurrant, dark and vinous, sweet with a tart squeeze underneath; a small measure stains the whole glass.
Did you know
Félix Kir, canon and postwar mayor of Dijon, served white wine with cassis to every official guest until the drink simply took his name.
Also known as: cassis, blackcurrant liqueur, cassis nior de bourgogne
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