BURGUNDY CREAMS AND LIQUEURS | QUINTIER Léon
Crème de Cassis de Bourgogne Léon Quintier 50cl
€39.00
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Product Details
- Format
- 50 cl
- Region
- Bourgogne
- Appellation
- LIQUEURS ET CREMES
- Alcohol
- 20°
- Country
- FRANCE
- Taster
- Adrien
Léon Quintier's artisanal blackcurrant liqueur, crafted entirely by hand from 100% Noir de Bourgogne berries grown in Nuits-Saint-Georges. A rich, full-textured crème de cassis essential to the classic Kir.
Crème de Cassis de Bourgogne Léon Quintier is a small-batch blackcurrant liqueur made entirely by hand, embodying the craft tradition of Burgundy. An iconic regional spirit born in Dijon in 1841, it remains the soul of the Kir and a versatile ingredient both in the glass and the kitchen.
How it's made
At Léon Quintier, a micro producer, every step unfolds by hand, from berry preparation to bottling, guided by an artisan's respect for the fruit itself. The Crème de Cassis de Bourgogne holds Protected Geographical Indication status since 2015, with production, maceration, pressing, and blending all confined to the designated region spanning Côte d'Or and Saône-et-Loire. Primarily Noir de Bourgogne berries, prized for their delicate yet powerful aromas, macerate cold in alcohol for roughly three weeks. The infusion is then pressed and sweetened. This double crème reaches 20% ABV and contains a minimum of 600 grammes of fruit per litre, which gives it its distinctive texture.
On the palate
The robe shows opaque garnet with violet glints, announcing the fruit's abundance. The nose is refined and pure, expressing the characteristic blackcurrant aromatics with clarity. On the palate, the attack is generous, the texture full and silky, which intensifies the suave blackcurrant character in a balanced interplay of sweetness, acidity, and fruit.
Blackcurrant liqueur in Burgundy
Modern crème de cassis was born in Dijon in 1841, when distiller Claude Joly partnered with café owner Auguste Denis Lagoute. It evolved from medieval medicinal jellies and blackcurrant ratafias, whose shrubs once grew at vineyard edges along the Côte de Beaune and Côte de Nuits. It became the region's signature and the essential ingredient of the Kir, named after Canon Félix Kir, mayor of Dijon.
How to enjoy it
Pour this crème into a classic Kir with Burgundy white wine, traditionally an Aligoté (one part liqueur to four or five wine), or make a Kir Royal with Crémant de Bourgogne. Serve it chilled over crushed ice or lengthened with sparkling water, or build cocktails with gin, vodka, or white rum. In the kitchen, use it to deglaze duck breast and enrich sauces, or pour it over vanilla ice cream and fresh cheese.
How it's made
At Léon Quintier, a micro producer, every step unfolds by hand, from berry preparation to bottling, guided by an artisan's respect for the fruit itself. The Crème de Cassis de Bourgogne holds Protected Geographical Indication status since 2015, with production, maceration, pressing, and blending all confined to the designated region spanning Côte d'Or and Saône-et-Loire. Primarily Noir de Bourgogne berries, prized for their delicate yet powerful aromas, macerate cold in alcohol for roughly three weeks. The infusion is then pressed and sweetened. This double crème reaches 20% ABV and contains a minimum of 600 grammes of fruit per litre, which gives it its distinctive texture.
On the palate
The robe shows opaque garnet with violet glints, announcing the fruit's abundance. The nose is refined and pure, expressing the characteristic blackcurrant aromatics with clarity. On the palate, the attack is generous, the texture full and silky, which intensifies the suave blackcurrant character in a balanced interplay of sweetness, acidity, and fruit.
Blackcurrant liqueur in Burgundy
Modern crème de cassis was born in Dijon in 1841, when distiller Claude Joly partnered with café owner Auguste Denis Lagoute. It evolved from medieval medicinal jellies and blackcurrant ratafias, whose shrubs once grew at vineyard edges along the Côte de Beaune and Côte de Nuits. It became the region's signature and the essential ingredient of the Kir, named after Canon Félix Kir, mayor of Dijon.
How to enjoy it
Pour this crème into a classic Kir with Burgundy white wine, traditionally an Aligoté (one part liqueur to four or five wine), or make a Kir Royal with Crémant de Bourgogne. Serve it chilled over crushed ice or lengthened with sparkling water, or build cocktails with gin, vodka, or white rum. In the kitchen, use it to deglaze duck breast and enrich sauces, or pour it over vanilla ice cream and fresh cheese.
