Crème de Cassis

French liquor made ​​from black currants, born in Burgundy in 1841. To get this drink the currants soaked in alcohol for at least three months. After a series of replacements will carry out the three phases of the tapping: with the first one we have the jus vierge; covering the mass of currants with alcohol and water, and then stapling, we get the récharge; repeating the operation, finally, we get the lavasse, ie the wash. From the remaining currants, pressed and distilled, is obtained the alcohol which is used for the maceration of other currants. The three tapping, once aged, are assembled with addicting water, sugar and pure alcohol.  Crème de cassis is a product A.O.C. (Appellation d'Origine contrôlée), must have a minimum percentage of alcohol by volume of 15 and a content of at least 400 grams of sugar per liter.