Crème de Cassis de Dijon is a protected AOC style that uses all Noir de Bourgogne varietal blackcurrants. Jacoulot’s take on the classic liqueur emphasizes freshness and concentration by using a pneumatic press to prevent oxidation. Production begins with fresh blackcurrants macerated in neutral grape spirit for several weeks. Once the infusion has reached the ideal expression of fruit character, the fruit solids are then pressed and blended into the maceration. Beet sugar is then added to create balance, sweetness, and texture.