1992 Blackcurrant Crème de Cassis
Tayport Distillery produces their 1992 Blackcurrant Crème de Cassis entirely from scratch using the best local fruit in Scotland. Our 1992 Blackcurrant Crème de Cassis locks in the freshest flavour becoming one of our most popular liqueurs and also a winner of a Great Taste Award.
How do you drink crème de cassis?
This liqueur can be easily mixed with champagne or prosecco to create a Kir Royale. Create your own unique cocktails or visit our recipes on our blog. This liqueur is perfect with vodka for a French Martini or why not mix with gin to make a refreshing Bramble cocktail.
Great Taste Comments:
A deep, wine-coloured drink reminiscent of pinot noir. The aroma is earthy and fresh, with blackcurrant notes singing through. The flavour is beautifully fruity, and unmistakably blackcurrant, bursting into life at the back of the tongue. We enjoyed the perfumed, floral undertones in here too, and felt that they very much complemented the fruit. The texture is rich and accomplished. The alcohol proportion has also been expertly done, we feel, and keeps that sweetness in check. Bravo!
What makes our Blackcurrant Liqueur so good? 1992 Blackcurrant Liqueur is produced using the freshest blackcurrants, picked in the heart of fruit growing country. Fife is renowned for producing some of the best fruit,which is shipped across the world because of it's rich and distinctive flavour. Our Blackcurrant Liqueur tastes of real fruit, no artificial flavourings or essences. This is what sets us apart and gives Tayport Distillery a unique and luxurious flavour. Read more here.
How do you drink Blackcurrant Liqueur?
The possibilities are endless! Traditionally, Crème de Cassis is served in champagne, sparkling wine or Prosecco to create the classic Kir Royale. Many will drink neat with ice or add a little tonic or soda water. There are so many cocktail options for this liqueur - check out our blog for some suggestions. In Japan, you may find cassis served with Oolong Tea and if you are a fan of the American sitcom 'Cheers' you might remember the episode where Sam was asked for a 'yellow-bellied runny-nosed has-been' cocktail which contains cassis. I personally love the 1992 Blackcurrant Liqueur over ice cream!
Crème de Mure vs Crème de Cassis vs Crème de Framboise
Crème Liqueurs are liqueurs which have enough added sugar to give them a syrupy consistency. Crème de Mure is a blackberry liquer and Crème de Framboise is a Raspberry Liqueur. The amount of sugar added to these liqueurs is dictated under regulations set out by the European Union. Our natural 1992 Blackcurrant Liqueur is produced in a by macerating blackcurrants for three months before adding sugar to create a lovely balance between tartness and sweetness. Our maceration process imparts the fresh blackcurrant flavour into our own base spirit produced within the distillery from malt barley.
Our liqueur is 20%abv, the strength of the liqueur must be above 15% and sometimes in European liqueurs will rise as high as 38%.
You won't believe what fruit grows in Scotland! - have a look at this seasonality chart from Scotland Food & Drink. Apples, Blackcurrants, Blueberries, Cherries, Gooseberries, Jostaberries, Strawberries, and Taypberries to name a few!
We collect our blackcurrants in August and freeze to use throughout the year until the next harvest. Blackcurrants are known for their health benefits containing vitamin C, antioxidants, and anthocyanins which can help your immune system. Liqueurs were originally seen as herbal medicines which you can read about below.
Similar to the 1992 Raspberry Liqueur, the Blackcurrant Liqueur takes a lot of time and care to make sure that we produce a consistently premium liqueur that stands up to our rivals. Using Scottish fruit was always incredibly important to us as well as being able to honour making it wholly within Tayport.
Gin Liqueurs vs Liqueur vs Liquor
Liqueurs were produced in Italy as early as the 13th Century and were originally a form of herbal medicines.
The French word liqueur is derived from the Latin liquifacere which means 'to dissolve'. To make a liqueur you start with an alcoholic base and then macerate or soak to create flavour and then add sugar. There can be confusion between the term liqueur and liquor in the U.S. and Canada where the two alcohols are very different. In North America, liqueur is a non-alcoholic cordials and Liquor is an alcoholic beverage. Don't mix that up !
Now, another slightly confusing point, Gin liqueurs are drinks made from distilled gin spirits which means they must contain juniper and are sweetened. They are classed as gin liqueurs if under 37.5% ABV and usually range from 15% to 30%. So, not actually Gin. Gin must have an abv above 37.5% according to EU regulations.
Our fruit liqueurs do not contain juniper so are a liqueur in the traditional sense. Both our 1992 Blackcurrant and 1992 Raspberry Liqueur are perfect for cocktail bases, or for adding to sparkling white wines for that touch of sweet fruit.
We are so fortunate to be surrounded by delicious fruit in Fife, Scotland. We didn't want any of it going to waste so when there was an opportunity to begin using blackcurrants we couldn't wait to get started! Once we collect the fruit from the farm we allow it to macerate for 3 months before we bottle. It is filtered numerous times to produce a glossy texture. Here are the team behind the process:
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