Description
According to the traditional Burgundy “Crème de Cassis” recipe, Supercassis uses a significant proportion of blackcurrant berries during maceration. The production process respects the fruit and takes into account its fragility : the blackcurrant berry maceration in the alcohol takes place in rotating stainless steel vats away from air and light.
After going through the press, the infusions obtained are sweetened only with dry sugar: they do not contain any additives.
Our range of fruit liqueurs is made following the same quality process as our iconic “Crème de Cassis”.
