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L'Heritier - Guyot Creme de Cassis Liqueur 40@

Bottle Size: 750ml Item #: 1002485
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L'Heritier - Guyot Creme de Cassis Liqueur 40@ 750ml

L'Heritier - Guyot Creme de Cassis Liqueur 40@

Produced from an infusion of tiny, concentrated black currants, this liqueur bursts with the ripe, sweet, jammy fruit flavors of the berries at peak maturity offset by notes of sage and herbs.

Founded in 1845, L'Héritier- Guyot is one of the oldest producers of crème de cassis in France, and today among the three largest. Owner of 40 acres of cassis orchards in the Côte d'Or bordering Vougeot are perfectly suited to cultivation of black currants, the firm enjoys a stability of supply and control of quality second to none.

The cassis berries are harvested and carefully crushed to avoid breaking the bitter seeds, immediately macerated in eau-de-vie, stopping oxidation, and then begin a process of extraction of color and aroma that lasts two months or more. Optimum proportions are 12.5 litres of 100-proof alcohol per 100 kilograms of fruit. Once infusion is complete, the liquid is drawn off the skins and seeds, sweetened with neutral beet sugar at a minimum of 400 grams per litre, adjusted for alcohol content, and gently stirred for several hours until the sugar is dissolved. This must by law be a completely natural process from start to finish. No fruit juice additives, colorings or flavorings of any kind are permitted to alter the slow maceration of the fruit. After resting for several days in lined, neutral vats, the crème de cassis is bottled.

Crème de Cassis, aside from its purity, is arguably the most healthful liqueur made. Black currants naturally contain one-half gram of vitamin C per hundred grams fruit, seven times that found in oranges. Vitamin C is oxidized very quickly, but if the fruit is processed immediately, a high degree remains preserved in the infusion, remaining suspended in the finished liqueur for 14 months or longer. Unopened bottles of crème de cassis should be stored away from heat and light, and once opened should be kept refrigerated and used as quickly as possible. Crème de Cassis will oxidize in two to six months, turning dark brownish and losing its fresh, fruity quality.

Founded in 1845, L'Héritier- Guyot is one of the oldest producers of crème de cassis in France, and today among the three largest. Owner of 40 acres of cassis orchards in the Côte d'Or bordering Vougeot are perfectly suited to cultivation of black currants, the firm enjoys a stability of supply and control of quality second to none.

CHARLES ANDREW
4/16/13 8:30 AM JOINED 7/31/10
I agree that the product is excellent, however disagree about the service. We had no problems whatsoever with WC or FedEx - in fact we needed to put our shipping on hold because of holiday away and they responded perfectly.

We will be back
Andrew Midgley
CLARE
11/2/12 9:23 AM JOINED 11/19/10
Product is excellent - best out there in US......Service was abysmal - not only WC but Fed Ex. It seems useless to write / evaluate with WC.........basically no reaction or true follow-up.
I will look elsewhere to purchase product.
Clare Hanrahan

Availability

1 bottle
Ships Immediately - 10 On Hand 
Case of 12
will ship between December 9 and December 12
L'Heritier - Guyot Creme de Cassis Liqueur 40@
BOTTLE SIZE: 750ml
Produced from an infusion of tiny, concentrated black currants, this liqueur bursts with the ripe, sweet, jammy fruit flavors of the berries at peak maturity offset by notes of sage and herbs.
 

Notes on the L'Heritier - Guyot Creme de Cassis Liqueur 40@ 750ML

Wine Maker Notes Founded in 1845, L'Héritier- Guyot is one of the oldest producers of crème de cassis in France, and today among the three largest. Owner of 40 acres of cassis orchards in the Côte d'Or bordering Vougeot are perfectly suited to cultivation of black currants, the firm enjoys a stability of supply and control of quality second to none.

The cassis berries are harvested and carefully crushed to avoid breaking the bitter seeds, immediately macerated in eau-de-vie, stopping oxidation, and then begin a process of extraction of color and aroma that lasts two months or more. Optimum proportions are 12.5 litres of 100-proof alcohol per 100 kilograms of fruit. Once infusion is complete, the liquid is drawn off the skins and seeds, sweetened with neutral beet sugar at a minimum of 400 grams per litre, adjusted for alcohol content, and gently stirred for several hours until the sugar is dissolved. This must by law be a completely natural process from start to finish. No fruit juice additives, colorings or flavorings of any kind are permitted to alter the slow maceration of the fruit. After resting for several days in lined, neutral vats, the crème de cassis is bottled.

Crème de Cassis, aside from its purity, is arguably the most healthful liqueur made. Black currants naturally contain one-half gram of vitamin C per hundred grams fruit, seven times that found in oranges. Vitamin C is oxidized very quickly, but if the fruit is processed immediately, a high degree remains preserved in the infusion, remaining suspended in the finished liqueur for 14 months or longer. Unopened bottles of crème de cassis should be stored away from heat and light, and once opened should be kept refrigerated and used as quickly as possible. Crème de Cassis will oxidize in two to six months, turning dark brownish and losing its fresh, fruity quality.

Technical Notes Founded in 1845, L'Héritier- Guyot is one of the oldest producers of crème de cassis in France, and today among the three largest. Owner of 40 acres of cassis orchards in the Côte d'Or bordering Vougeot are perfectly suited to cultivation of black currants, the firm enjoys a stability of supply and control of quality second to none.