Crème de Cassis de Dijon (Lejay)

The "de Dijon" designation is a legally protected geographical indication under French law, ensuring the product is crafted in the traditional Burgundian method. Lejay, who first commercialized the recipe in the mid-19th century, remains one of the most historically significant producers of this specific regional liqueur.

Crème de Cassis is most famously used to make a Kir, a classic French aperitif that mixes the blackcurrant liqueur with white Burgundy wine. Replacing the still white wine with Champagne creates a Kir Royale, a staple of French fine dining.

While macerating blackcurrants in alcohol existed previously, Lejay Lagoute is widely credited with perfecting and commercializing Crème de Cassis de Dijon back in 1841. The company's foundational recipe helped turn the local Dijon specialty into an internationally recognized spirit.

The production process involves macerating real, whole blackcurrant berries in a neutral alcohol to extract the flavor, color, and aroma. Lejay adheres to strict PGI (Protected Geographical Indication) rules, which dictate the use of specific local berry varieties without artificial flavorings.