Crème de Cassis, also known as Cassis, is a liqueur made from the blackcurrant berries (“Cassis” in French), native to the temperate regions of Central and Northern Europe. The use of these berries dates back to 11th century Russia, where they were cultivated for medicinal purposes, believed to ward off ailments. They were later grown in monasteries across France and Britain, where monks used the berries to create dyes and herbal medicines.

It is currently believed that monks in the French region of Burgundy began producing a version of cassis as early as the 16th century. However, the modern liqueur emerged in its current form in Burgundy, France, in the mid-19th century. In 1841, Auguste-Denis Lagoute first industrialized the production of cassis by macerating blackcurrants in alcohol with sugar, creating a sugar with a sweetness that showcased the fruit’s flavor while maintaining its medicinal properties.

Crème de Cassis did not gain international acclaim until after World War II, when Felix Kir, mayor of Dijon in Burgundy, promoted the local economy by serving a mix of white wine (Aligoté) and Crème de Cassis at official receptions. (This became known as the Kir cocktail.) This drink became an icon of French café culture and spread the fame of cassis around the world.  Contrary to its name, Crème de Cassis does not contain dairy.

Of literary note, Crème de Cassis was the favorite drink of fictional detective, Hercule Poirot.

Base:                                    Blackcurrant

Flavor is most like:       Dark berry, fruity

Sweetness (1 to 5):       4

Description:                    Nice use as an aperitif (before meals) or digestif (after meals).  The sweetness and light alcohol percentage make it easy to add to cocktails without overtaking the drink.

ABV:                                    15%