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What would the premium brand for Creme de Cassis be?

MVNYC Jul 10, 2006 08:35 PM

My girlfriend has recently gotten into Kirs, so i was wondering which brand was really good. Thanks

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    bogie RE: MVNYC Jul 10, 2006 08:47 PM

    You should be buying Cassis NOT Creme de Cassis in order to make a Kir. Look for any of the authentic brands that hail from Dijon, France. I remember one good one in particular that has a square bottle and very ornate label.

    1. warrenr RE: MVNYC Jul 11, 2006 01:54 AM

      Cassis and Creme de Cassis are interchangable names for the same thing, a liqueur made from blackcurrants steeped in neutral spirits with much sugar added. Dijon is the capital of cassis production, and my two favorites available in New York are Cartron Double Creme and Lucien Jacob. Trenel and Theuriet are nice too. L'Heritier-Guyot is the most widely available and of acceptable quality. It's best to avoid the domestic stuff, although Warwick Winery started making one recently that is pretty good. Freshness is important, so buy a bottle from a store that has a high turnover.

      A traditional kir calls for aligote, and for a kir royale you should try to find a Cremant de Bourgogne.

      2 Replies
      1. re: warrenr
        MVNYC RE: warrenr Jul 11, 2006 04:23 PM

        Thanks alot, this is very helpful.

        1. re: warrenr
          JMF RE: warrenr Jan 3, 2014 06:44 AM

          To reply to an old post. Creme in a liqueur means that it has 2-3 times as much sugar as a regular liqueur does.

        2. m
          Maxwell RE: MVNYC Jul 11, 2006 02:03 AM

          Warrenr gives a useful overview. I can add one more to his list: A friend recently brought over a bottle of G. E. Massenez Cassis de Dijon that I've been slowly enjoying in kir royales.

          The Burgundy Wine shop has been a good source of cassis for me in the past, though I haven't been there in a few years. (Used to work in the area.)

          1. d
            dcblanchard RE: MVNYC Jul 26, 2006 06:17 AM

            There are a couple I tried in Dijon that I have been able to find at 'Beverages & More' stores (California). One has been mentioned and is G. E. Massenez Cassis de Dijon, the other is Supercassis Creme de Cassis (IMHO - much better). In my tastings, the thicker the cassis the better. Look for cassis that really clings to the sides of the bottle.

            The BEST I have ever had is Creme de Cassis du Domaine Kriter, but I do not think it is available in the US.

            1 Reply
            1. re: dcblanchard
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              zin1953 RE: dcblanchard Jan 3, 2014 06:59 AM

              Granted this is a very old post, but the "Supercassis" that is mentioned above is VÉDRENNE Supercassis. See http://www.vedrenne.fr/fr/cremes_cass...

            2. p
              PateBriseej RE: MVNYC Dec 7, 2006 07:19 PM

              So it's dry white wine, creme de cassis, ice cubes and lemon correct? I'll probably rim the glasses with super fine sugar. I'm throwing a dinner party Saturday and would like to serve them as the aperitif. If anyone has any other combinations let me know.

              THX!

              PJ

              1 Reply
              1. re: PateBriseej
                Up With Olives RE: PateBriseej Dec 11, 2006 05:52 PM

                Just wine and cassis. No lemon, no ice, no sugar.

              2. ballulah RE: MVNYC Dec 7, 2006 07:24 PM

                Call me crazy, but isn't Chambord a Cassis and readily available? (Sort of the Cointreau vs. triple sec thing?)

                2 Replies
                1. re: ballulah
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                  FlyFish RE: ballulah Dec 7, 2006 08:12 PM

                  Chambord is raspberry liquer. Cassis is made from black currants. The flavors are somewhat similar, but really not the same thing.

                  1. re: FlyFish
                    ballulah RE: FlyFish Dec 7, 2006 08:35 PM

                    Aha! Thanks for clearing that up.

                2. g
                  garcon RE: MVNYC Dec 11, 2006 09:24 PM

                  Domaine Santhenay (sp?) from Gevry-Chambertain in France goes for about 15 for a 750ml bottle. It is also availiable in 375s. I find it quite good for cocktails.

                  1. l
                    LeVin RE: MVNYC Jan 2, 2014 02:40 PM

                    For anyone finding this through a search, like I did, here are a few additions.

                    The Cartron is very basic. It's okay but also very sweet, in my opinion, and there are others that are way above in quality, but not price.

                    Gabriel Boudier is in my opinion one of the best, classic, very balanced, not too sweet, and with nicely aligned fruit.
                    I would generally go for more expensive ones and French (though there some really good English ones out there), just as a general rule of thumb.

                    2 Replies
                    1. re: LeVin
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                      ncyankee101 RE: LeVin Jan 3, 2014 02:50 AM

                      I'm hardly a connoisseur of cassis, but I have a half bottle of Mathilde (by Ferrand) and I quite like it - and it seems to be fairly well respected, from what I have read.

                      1. re: ncyankee101
                        JMF RE: ncyankee101 Jan 3, 2014 06:43 AM

                        Mathilde is quite good. It's sweet, almost bordering on a Creme de Cassis vs. a regular Cassis. (Creme means about 2-3 times as much sugar vs. a regular liqueur.)

                        For a dryer Cassis I like Giffard. I really like all their products a lot.

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