Creme de Cassis (700 ml)

De Kuyper, founded in 1695 in Schiedam, Netherlands, has produced fruit liqueurs continuously for over three centuries — making it one of the oldest operating liqueur houses in Europe. The Creme de Cassis is built on macerated blackcurrant (Ribes nigrum) skins and juice, steeped in neutral spirit to extract deep berry pigment and natural tartaric acidity before sweetening to the legally required minimum of 400 g/L sugar for the crème de cassis designation.

The production follows a cold-maceration approach that preserves volatile aromatic compounds — the dark fruit character that defines the style — rather than heat-extraction, which can flatten fresh-berry lift. At standard liqueur ABV (typically 15–20%), the product retains enough alcohol to carry the dense cassis aromatics without cloying weight.

What separates this expression from AOC Cassis-region blackcurrant liqueurs is its Dutch provenance: De Kuyper sources and processes blackcurrants outside the French appellation system, prioritising consistency and cocktail-grade mixability over terroir specificity. The result is a reliable, intensely coloured base for Kir Royale, Bramble variations, and tiki-adjacent builds where batch-to-batch colour and sweetness uniformity matter.