Each summer, the master liquorist selects the plots. The berries are quickly taken to the cellar where they macerate in high quality alcohol for many more months compared to other traditional crème de cassis. It follows a time-honored process aimed at obtaining the concentrated flavors and aromas of freshly picked berries for which Jahiot’s Blackcurrant Liqueur is appreciated. Opaque, deep purple color. Complex, astringent and "Über-berry" fragrances that are concentrated and delicate; the nose develops to reveal notes of bramble, vegetation/leaves and black pepper. On the palate, it is tangy, jammy and complex with an intense richness and viscosity balanced by a refreshing acidity. 18% Alcohol.
The liqueur is best appreciated neat, on the rocks or as a cocktail: with white wine for a Kir or with Champagne for a Kir Royal. A small amount goes a long way to flavor ice-creams, sorbets or other desserts. Vegan.
The Domaine Jahiot is located in Plassac between Angouleme and Cognac. It's a small family-owned producer who makes cognacs and crème de fruits.
He grows his own cassis on a Southern exposure hill and it's truly the best cassis we have ever tasted. He puts more fruit in the blend and lets the blend macerate for many months, and the result is a very tart and intense cassis taste (other producers will put less fruit and age for only a few weeks, and the result will be very sweet and syrupy).