The production of Crème de Cassis is a fairly simple procedure. The blackberries are picked in the height of the summer, then macerated in high percentage alcohol. It is ideally ready in the winter months, when it is pressed and decanted, and the resulting juice is mixed with sugar before bottling. It is rich in aroma and color, while the consistency is decadently thick, with a hint of sweet and a thump of tart. Crème de Cassis can be mixed into many drinks, most famously white wine (Kir) and recent years with Champagne, known as Kir Royale. If bubbly is not preferred, there is also a Cider Royale or even a Kir-Beer. If Gin is desired, try a Gin Cassis cocktail, with apple juice and fresh ginger. All options are fantastic and this drink is perfectly thirst quenching for the Summer months ahead.
Sensational British Cassis producer, White Heron, have modernized their brand with a new look and taste. They have transformed Cassis using the interesting technique of fermenting the blackcurrants naturally with Champagne yeast, then fortifying it with a little vodka and sugar, to bring out the flavour of the fruit. Snuggled in the hills of Herefordshire, White Heron’s Whittern Farm is steeped in history, but their forward thinking approach has made the British blackcurrant exciting once again. This particular Cassis is seen as the next step in production, combining the skills of traditional winemakers and the history of growing the perfect blackcurrant. White Heron have won awards for their unique palate, and many say this Cassis has a British aristocracy about it; rich and ever so quirky.