Mancey Crème de Cassis

Crème de Cassis is obtained by the maceration of blackcurrants into alcohol, followed by a distillation. Up to 5kg of blackcurrants can go into making one litre of Crème de Cassis, 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.