Origin : the black-currant appeared in the dictionary in 1808 and comes into fashion in Paris in the shape of beverage. Le black-currant pitcher was placed at everyone's disposal like the bread and the salt. But the first liters of black-currant liqueur were only created in 1841. Quickly, the Burgundy black-currant becomes famous... This quality has been confirmed year after year and soon an origine contrôlée label for the Burgundy black-currant could be set up.

Tasting : ideal for your "kirs" (black-currant liqueur and white wine) or to pour over desserts and ice creams. Pleasant liqueur with ice.

Recipe of the chief - the "blanc'cass" : in a glass, pour 1/3 of the Burgundy black-currant liqueur and 2/3 of Aligote wine or Macon Villages 2002 "Fleur d'Azenay".

Recommanded by the chef Georges Blanc in Vonnas

Composition : sugar, Burgundy blackcurrant maceration, alcohol (15% vol.).

Chief : Georges Blanc

Origin : Vonnas, Ain (France)

See all the products of "Georges Blanc"