Jean-Baptiste Joannet, Creme de Cassis
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Originally Jean-Baptiste Joannet is a fruit producer in Arcenant, mainly raspberries, but also strawberries, cherries, blackcurrants. It reaped its fruits and sold them to industries to make liqueurs, jams, perfume, extracts …
But in the 1970s, fruits are no longer sold at a fair price and drought in 1976 destroys many plots. Despite these climatic and economic hazards,Jean-Baptiste remains convinced of the excellent quality of the fruits he produces and does not want to stop what he does best. He decides to replant fields but this time, he will transform his fruits to value them. Several possibilities are offered to him, and after several tests, his choice is directed towards liqueurs and jams. Jean-Baptiste becomes the first producer / processor of fruit in the region, he has the courage and daring to take this turn. He is no longer just a peasant but also a liquorist who sells liqueurs and creams that he makes with his own fruit.
Blackcurrant comes from the Noir de Bourgogne variety and is grown in Arcenant by ourselves. Although only produced in small quantities, this variety of blackcurrant has an incomparable flavour.
The Crème de Cassis 16 % is softer while the Crème de Cassis 20 % has a more concentrated blackcurrant taste and contains more alcohol. The choice between the one or the other is question of individual taste. The Crème de Cassis is often drunk when mixed with dry white wine ( such as Bourgogne Aligoté to make a ‘Kir’) or with sparkling wine. But it is also possible to marry it with a red wine, to make a ‘Communard’.
It is also possible to use it as a dressing for ice cream and sorbets, as well as sweetening fruit salad, melon, yogurt and dessert or just simply with an ice cube. Creme de cassis is also very refreshing when just mixed with ordinary water.
Above all it must not be forgotten that Creme de Cassis is a digestive which one can drink pure at the end of a meal.
Arcenant, Burgundy, France
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Standard Bottle (750ml)