Fruit de Cassis

La Crème de la Crème du Cassis

LEJAY® hand selects the highest quality French cassis berries, comprising of different distinct varietals. The House reveals the secrets of its composition.

Our black pearl

The blackcurrant originally came to us from the colder climates of Scandinavia, Tibet and Siberia. It was introduced in France in the 15th century, at which time it was prized for the quality of its leaves.  These were infused to extract their medicinal properties. It was Auguste-Denis Lagoute’s invention of Crème de Cassis which allowed this remarkable fruit to fulfil its potential and slowly gain recognition. Research has shown that it contains four times more vitamin C than oranges, as well as being extremely rich in antioxidants and vitamin E, giving this small berry the status of a super fruit.

Fruit, the precious ingredient in Crème de Cassis

Blackcurrants are harvested and selected when fully ripe in July. LEJAY LAGOUTE uses only blackcurrants grown in France: these berries conform to very strict specifications.

Two complementary varieties are used to make LEJAY® ORIGINAL:

– The NOIR DE BOURGOGNE is the variety most emblematic of the region. It is the most powerful and fragrant. This precious, hardy berry has fine acidity.

– The BLACKDOWN is also used to craft our Crème de Cassis. This variety is sweeter, fleshier and rounder, and when combined with NOIR DE BOURGOGNE the result is harmoniously well-balanced.

They are both harvested in small crates in order to respect and protect the fruit.

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