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Cassis, the French term for blackcurrant, hails from the Nordic region but didn’t take root in Europe until the 18th century, where it was praised as an “elixir de vie” for its supposed medicinal benefits. By the 16th century, monks in Dijon were already growing it, using it in a drink they claimed could cure everything from snake bites to depression. While its health benefits might be exaggerated, there’s no denying that blackcurrants are rich in vitamin C, making their liqueurs both delicious and somewhat virtuous as digestifs.

G.E. Massenez, based in the heart of Burgundy’s liqueur capital, Dijon, crafts a Creme de Cassis of exceptional quality. Renowned for its fruit brandies and crème liqueurs like wild raspberry and Williams pear, Massenez’s 20% ABV Creme de Cassis has earned international acclaim, including a World Oscar for quality in 1980. Made through a meticulous maceration process, this liqueur delivers a rich, authentic blackcurrant flavour."