description Lejay Crème de Cassis Overview
Lejay Crème de Cassis is a sweet, dark red blackcurrant liqueur produced by the French company Lejay Lagoute. The firm, founded in Dijon, pioneered the original recipe for this specific type of crème de cassis in 1841. The liqueur is made by infusing blackcurrant berries into alcohol and sweetening the resulting extract. It is most famously used as a key ingredient in classic French cocktails such as the Kir and the Kir Royale.
help Lejay Crème de Cassis FAQ
Who created Lejay Crème de Cassis?
Lejay Lagoute pioneered the original crème de cassis recipe in Dijon in 1841. The company remains closely associated with the blackcurrant liqueur style.
What is Lejay Crème de Cassis made from?
It is made by infusing blackcurrant berries into alcohol and combining the resulting fruit character with sweetness. The finished liqueur is dark red, rich, and strongly berry-flavored.
How is crème de cassis used in a Kir?
A Kir combines crème de cassis with white wine, allowing the blackcurrant liqueur to add color, sweetness, and fruit flavor. Lejay's Dijon history dates back to 1841, when the company developed its original recipe.
Is Lejay Crème de Cassis sweet or bitter?
It is primarily a sweet blackcurrant liqueur, with concentrated berry acidity rather than the herbal bitterness associated with amaro. Its dark red color comes from the blackcurrant infusion.
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