2. Couple of words on its history

Claude Jolly and Auguste Denis Lagoute came up with the creme de cassis recipe in the town of Dijon in Burgundy in 1841. Cassis has been cultivated in Burgundy for long times before that, with cassis trees located at the border of vineyards to produce gelees and ratafia, an alcohol based on cassis.

The first kir was made in 1904 when a bar waiter mistakenly mixed crème de cassis with local white wine. The customer drank it anyway and loved it. It became popular under the name “blanc-cassis” in Burgundy when it sometimes replaced champagne in receptions. The blanc-cassis was commonly served with Mercurey blanc which was not as well appreciated as the red version of the wine.

Kir was named after Félix Kir who was a canon (member of a Catholic order), WWII resistant who has been condemned to death but escaped it because of his status, politician (Dijon’s mayor from 1945 until his death) and a fervent advocate of the blanc-cassis. He used to serve blanc-cassis at most of his receptions possibly because he had a huge reserve of wine of Bourgogne aligoté and was trying to get rid of it…

Félix Kir gave exclusive naming rights in 1951 to Lejay Lagoute, the company who created the crème de cassis. Lejay Lagoute trademarked the Kir 4 months later. In 1955, Félix Kir tried to remove the exclusivity of his name to all  companies from Dijon which initiated lawsuits from 1980 to 1992 against Lejay Lagoute who finally won. As a result, kir can only be named by bars and restaurants with crème de cassis from Lejay Lagoute and bourgogne aligoté. There are numerous places in France and around the world offering kir in total infringement of the law…

3. How it’s made

Lagoute mixed blackcurrants slightly crushed with alcohol in oak containers, and let it macerate for about two months to let the fruits communicate its perfumes, taste, vitamins and sugar to the beverage. The juice is then pressed through the fruit skin which acts as a natural filter. Beet sugar is added as its taste is sufficiently neutral not to compromise the overall taste.

In France, the law has ensure that the process remains natural as it is forbidden to add colorant, flavouring agents or fruit juice. Crème de cassis alcohol content needs to be at least 15%.

Crème de cassis de Dijon is regulated and can only be made in that region. The liquor has to be made from at least 25% of cassis berries from Burgundy.

4. Different ways to enjoy crème de cassis

last updated 28-August-2016

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