Mancey Crème de Framboise

Crème de Framboise is obtained by the maceration of raspberries into alcohol, followed by a distillation. Up to 5kg of raspberries can go into making one litre of Crème de Framboise, which can be served neat as a digestif, mixed with dry white wines or sparkling wines as an aperitif or cocktail. It can also often used in the preparation of some desserts.