Lejay Crème de Cassis Original
From Indie Brands
It was in 1841, in Dijon in the heart of Burgundy, that Auguste Denis Lagoute created an innovative recipe with a creamy texture and powerful aromas: The very first Crème de Cassis. Intense, fresh and tart blackcurrant with succulent cherry and plum to create the perfect Kir Royale with Champagne or Sparkling Wine.