Crème de Cassis – Prieuré de Saint-Céols 20%

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Product Description

Region : The village of Saint-Céols, located in the region of Centre, appeared around 1259 as Sanctus Celsus. It was a Benedictine priorship founded by the Abbey of La Charité sur Loire, which itself was part of the Cluny Abbey.

Berries : Blackcurrant Noir de Bourgogne

Domain : Prieuré de Saint-Céols (12 ha)

Type of Soil : Clay and limestone marl from the Kimmeridgian era.

Features : 20 % alcohol. 800g of fruit per liter. More than 400g of sugar per liter.

Cultural method : The domain´s work is certified with a “Terra Vitis” label. Pierre Jacolin has experience of perennial crops (fruit trees, red berries) from a long time. The fruit used for this blackcurrant cream are harvested on the estate.

Making : 1 – Before using maceration, the grapes are lightly crushed in a mill. The berries are gently pressed to break the skin for the alcohol to penetrate them during maceration. The seeds in the berries are not broken. If the seeds were pressed, oils within them would spread into the mix and would alter the taste of the liquor.

2 – The fruit are left for a period of two months in alcoholic maceration for them to transmit their active ingredients (fragrances, flavor, sugar, vitamins) into the alcohol. French law prohibits the mixing of juice with sugar and alcohol. Flavorings are extracted by maceration. No added dyes or artificial flavors are allowed.

3 – Racking: the juice is pressed through the berries’ skin that acts as a natural filter. Residues of any harmful substances for proper preservation are thus naturally eliminated.

4 – Addition of sugar beet : the sugar is neutral in taste, only giving sweetness. The sugar is added in varying amounts depending on the acidity of the fruit.

The Colour : Red-Violet

The Smell : Intense blackcurrant fragrance.

The Taste : You will have the impression of biting into the blackcurrant berry.

Serving Suggestions :

The power of this digestive cream is expressed fully when drunk as it is. Of course the use for a kir or kir royal is possible.

This cream can also be used to decorate your desserts: sorbets, charlotte. Try it in a good ripe honey melon. Perfect for game sauces. If served as an aperitif, serve with ice.

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