GABRIEL BOUDIER CREME DE CASSIS DE DIJON 50CL
Creme de Cassis de Dijon is the only liqueur which must be manufactured by macerating blackcurrants in alcohol without preservatives or colouring agents.
The blackcurrant infusion is obtained by macerating blackcurrants in alcohol (30 % Vol.). It is extremely concentrated in fruits and therefore highly acid. Blackcurrant is a particularly acid fruit and, as in cooking, the only way to neutralise this acidity is by adding sugar. After adding sugar, the blackcurrant infusion becomes a Creme.
Creme de Cassis de Dijon is the only liqueur which must be manufactured by macerating blackcurrants in alcohol without preservatives or colouring agents.
The blackcurrant infusion is obtained by macerating blackcurrants in alcohol (30 % Vol.). It is extremely concentrated in fruits and therefore highly acid. Blackcurrant is a particularly acid fruit and, as in cooking, the only way to neutralise this acidity is by adding sugar. After adding sugar, the blackcurrant infusion becomes a Creme.
Creme de Cassis de Dijon is the only liqueur which must be manufactured by macerating blackcurrants in alcohol without preservatives or colouring agents.
The blackcurrant infusion is obtained by macerating blackcurrants in alcohol (30 % Vol.). It is extremely concentrated in fruits and therefore highly acid. Blackcurrant is a particularly acid fruit and, as in cooking, the only way to neutralise this acidity is by adding sugar. After adding sugar, the blackcurrant infusion becomes a Creme.
