Geographical indication "Cassis de Dijon"

The fruit: blackcurrant berries

Blackcurrant from Burgundy

The secret of a good Crème de Cassis de Dijon lies in selecting the best fruit: the Noir de Bourgogne blackcurrant.

Noir de Bourgogne is THE blackcurrant variety recognized by all as the best. In other words, it is the blackcurrant with unequalled aromatic and taste qualities.

Briottet works exclusively with Noir de Bourgogne harvested by the same producers from the Socofruit cooperative in Beaune for over thirty years. So all our supplies are local, originating in Burgundy and more specifically in the Côte d’Or (21). This enables us to have the Savoir Faire 100% Côte d’Or label for our department.

Blackcurrant harvest in Burgundy

Every year, the Burgundy blackcurrant harvest takes place at the end of June and beginning of July in Burgundy.

The fruit is harvested when fully ripe by our Burgundy growers. Take a look at the blackcurrant harvest in Burgundy.

Did you know?
Everything you need to know about Cassis

Blackcurrants are what we call a super fruit. It contains three times more vitamin C than oranges and twice as much as kiwi fruit.
Blackcurrant juice is one of the richest fruit juices in terms of fibre.
Blackcurrants also contain numerous antioxidants such as vitamin E and provitamin A.
Blackcurrants also contain polyphenols (anthocyanins and quercetin) with tissue-protecting properties. They fight free radicals.

The Geographical Indication « Cassis de Dijon »

Cassis de Dijon, what is it?

Crème de Cassis de Dijon is a traditional, high-quality product. Its specificity of production has been recognized and protected by French legislation since 1908. Today, this recognition is also European.

Its legitimacy and excellence were confirmed in 2013 when it was classified as an “Indication Géographique” (I.G.) by the INAO (Institut national de l’origine et de qualité).

This protection and this distinctive I.G. sign imply compliance with very strict specifications. These include the selection and use of fruit varieties such as “Noir de Bourgogne”. Likewise, the product must be made exclusively by macerating blackcurrant berries in alcohol, followed by cold sugaring.

Crème de Cassis de Dijon has been part of Burgundy’s cultural and industrial heritage since the 19th century. What’s more, it must be produced in Dijon itself, thus affirming the expertise of Dijon’s liqueur makers.

Recognition of the I.G. “Cassis de Dijon” is therefore an effective defense of the values upheld by Dijon manufacturers, and an unrivalled guarantee of high quality for consumers.

Focus on Cassis de Dijon specifications

Cassis de Dijon specifications vs What we do at Briottet

I.G. “Cassis de Dijon” specifications

“Cassis de Dijon” must be produced in the commune of Dijon.
“Cassis de Dijon” must be made by macerating blackcurrant berries in alcohol.
“Cassis de Dijon” must contain a minimum of 200g of blackcurrants per litre of finished product.
“Cassis de Dijon” must contain at least 25% blackcurrant berries of the “Noir de Bourgogne” variety.

“Cassis de Dijon” at Briottet

La maison Briottet has been located in the heart of Dijon for over a century.
La maison Briottet macerates its blackcurrant berries for over two months in a mixture of water and neutral alcohol.
La maison Briottet offers Crèmes de Cassis de Dijon containing from 250g of blackcurrants per litre to 500g of blackcurrants for top-of-the-range Crèmes de Cassis.
All Briottet Crèmes de Cassis are made with 100% blackcurrants of the ‘Noir de Bourgogne’ variety. And even 100% from the Côte d’Or.

Compliance with the “Cassis de Dijon” specifications is guaranteed by an annual check carried out by an external auditing firm.