LIQUEUR-LEJAY-001 Lejay Cassis Creme de Cassis de Dijon

🍇 Introduction to Lejay Crème de Cassis de Dijon

1. Origin & History

The Lejay‑Lagoute brand was established in 1841 by Auguste‑Denis Lagoute, who invented the first Crème de Cassis recipe in Dijon, Burgundy.

Lejay is one of only four producers allowed to use the label “Cassis de Dijon”, protected by a European Geographical Indication.

2. Ingredients & Production Process

Lejay uses two varieties of blackcurrants:

• Noir de Bourgogne (55%)
• Black Down (45%)

These are blended with a unique blackcurrant bud infusion, creating a distinctive and rich aroma.

The process involves:

• Maceration for 8–10 weeks at room temperature
• Then, the unfiltered natural juice is separated and mixed with sugar and the infusion to achieve a refined and full-bodied flavor

3. Tasting Notes

4. Serving Suggestions & Signature Cocktails

• Kir – Mix Crème de Cassis with white wine like Aligoté or Riesling
  Traditional ratio: 1 part cassis : 4 parts white wine
• Kir Royale – A sparkling version using Champagne or Crémant de Bourgogne
• Other creative cocktails:
  • El Diablo – Tequila + cassis + ginger beer
  • Try in modern mixes with whiskey or even beer for a unique twist

5. Why Choose Lejay?

• The original Crème de Cassis – the pioneer of the category and the oldest producer in Dijon
• Uses authentic Burgundy blackcurrants; Lejay purchases about 10% of France’s total blackcurrant harvest to maintain exceptional quality
• Officially recognized as an Entreprise du Patrimoine Vivant (EPV) – a label honoring excellence in traditional French craftsmanship

✅ Quick Summary

Lejay Crème de Cassis de Dijon is a premium blackcurrant liqueur from Dijon – the birthplace of Crème de Cassis. With its deep red color, velvety texture, and jammy, rich berry flavor, Lejay is a fantastic choice for:

• Drinking neat or on the rocks
• Mixing classic cocktails like Kir or Kir Royale
• Adding depth to modern mixology creations

🍹 Serving & Cocktail Suggestions:

• Serve chilled or over ice
• Kir – Classic ratio: 1 part cassis : 4 parts white wine
• Kir Royale – With sparkling wine for an elegant twist
• Try with light whisky or beer for an unexpected cassis kick