- Made from Noir de Bourgogne blackcurrants, Crème de Cassis de Bourgogne is a signature liqueur from Burgundy.
- The Trénel et Fils estate was founded in 1928 and is now run by Hervé de Boissieu and Bruno Chambe.
- Crème de Cassis de Bourgogne is an AOP protected product, just like wine.
- In Crème de Cassis, the fruit doesn't ferment; it is simply crushed, added to neutral spirits to macerate for one to six months, and then sugar is added.
- This sweet liqueur is used for kir and kir royale cocktails.
Founded in 1928 by Claude-Henri Trénel, who was later joined by his son, André, the Trénel Fils estate is now run by Hervé de Boissieu and Bruno Chambe, a nephew of André Trénel. The fruit for their Crème de Cassis de Bourgogne liqueur comes from the limestone-rich soil of Burgundy. Harvested at the peak of maturity in the summer, the fruit produces a high intensity yet beautifully balanced Crème de Cassis. The fruit for the liqueur, ""Maison de Lamartine,"" is named in honor of 19th century poet, diplomat and historian Alphonse de Lamartine. His family home is featured on the label. In Crème de Cassis, the fruit doesn't ferment; it is simply crushed a bit and put into neutral spirits to macerate for 1-6 months before straining, pressing and filtering. Sugar is then added to produce a liqueur ready for bottling. The final product is almost completely determined by the quality of the fruit that begins the process. Burgundy is the cassis capital of the world, and Trénel Fils is one of the finest artisanal producers of this sweet, dense liqueur. Crème de cassis is traditionally used for kir or kir royale, white and sparkling wine apéritifs.