Unevisite chez Cassis Monna & Filles à l’Île d’Orléans. L’aventure de Cassis Monna & Filles à l’Ile d’Orléans débuta dans les années 70 avec l’arrivée de Bernard Monna. Il débarqua au Québec avec son savoir-faire de 4 générations de fabricants de crème de cassis et s’installa sur l’île. C’est une entreprise qui Areyou looking for a LEJAY Cassis Noir de Bourgogne 20%? The best choice of cremes de fruits lejay. Item in stock - Get it now! Store locator; Bar locator; E-SHOP; Auctions ; STORES; CORPORATE; Search: Menu Search Account Cart. My Cart 0 item. Recently added item(s) ×. You have no items in your shopping cart. Hello 05 oz / 1.5 cl Crème de Cassis Noir de Bourgogne Lejay Lagoute 🇫🇷. 0.5 oz / 1.5 cl Madeira wine Sweet grape variety Tinta Negra harvest 1999 🇵🇹. 2 oz / 6 cl Martin Miller's Gin 🇬🇧 🇮🇸. Orange peel 🍊. To be made in a mixing glass, served in a Nick & Nora glass (Riedel drink Specific glassware) And since la carte can be shared, I gladly allow each professional the 50cl liqueur lejay-lagoute sisca crème de cassis (non millésimé années 1950 à 1960) crème années 50 - bourgogne. 74,00€ (148,00 €/l) Recevez-le entre le vendredi 17 juin et le lundi 20 juin. Livraison à 8,99 €. Il ne reste plus que 1 exemplaire (s) en stock. LEJAYCRÈME DE CASSIS LIQUEUR – The House of Lejay Lagoute has released its Crème de Cassis de Dijon (18% ABV) in the US. The blackcurrant liqueur was created by Auguste-Denis Lagoute in 1841. Two varieties of French blackcurrants, Noir de Bourgogne and Black Down, are harvested in mid-summer and are separately macerated LeJay Crème De Cassis Noir de Bourgogne, 20cl : Volume ‎200 Millilitres : Units ‎1 count : Serving Recommendation ‎Ideal for long drinks, cocktails or even sparkling wine. Country of origin ‎France : Alcohol Content ‎20 Percent by Volume : Brand ‎LeJay Crème De Cassis Noir de Bourgogne, 20cl : Manufacturer ‎La Martiniquaise : Additional Information. ASIN : MTMh. Χρονιά Non-vintage Παλαίη Unaged Χώρα παραγγή France The original cassis made with the original blackcurrant variety, Noir de Bourgogne, used due to its intensely aromatic flavour. Noir de Bourgogne is now little used by most cassis producers as it is a very fragile variety easy damaged by adverse weather conditions with a low yield. This cassis 100% Noir de Bourgogne Crème de Cassis de Dijon is made according to the original 1841 crème de cassis recipe including 550 grams of sugar per litre. The intense flavour of the Noir de Bourgogne berries mean less bud infusion is used than in other Lejay cassis made with the Black Down variety of blackcurrant. Αξιολγηη Η γευιγνία έγινε ι 21/04/2014 ψη Clear, deep almost opaque maroon red. Μύη Intense fresh blackcurrant and blackcurrant jam with an earthy note. μα Thick and syrupy mouth feel with intense blackcurrant and blackberry with fruits natural tartness more balancing sugar. Subtle woody earthy notes add complexity. Επίγευη Long, tongue coating tart jammy bramble fruit. Home Beer, Wine & Spirits Lejay Noir de Bourgogne Creme de Cassis Join the Discussion ... comments for Lejay Noir de Bourgogne Creme de Cassis Report comment You are reporting the following comment Reason for reporting Fruité et onctueuse, la crème de cassis Lejay est élaboré avec passion et savoir-faire depuis 1841. Ingrédients Sucre, infusion de baies de cassis, eau, alcool, infusion de bourgeons de cassis. Couleur Creme Pourcentage d'alcool 20 Région BOURGOGNE, France Maison Lejay-Lagoute Code Unite Carton C6 Groupe produits APERITIVES_SPIRITS Emballage GP Bouchon Bouchon Poid Brut g 625 Bouteilles par carton 6 Bouteilles par palette 456 Dimension bouteille L x l x h 0 x 0 x 0 Dimension carton L x l x h 0 x 0 x 0 Size Color Creme Vintage 0 SKU 1961210702 translation missing This month, The Best Drink Ever is excited to team up with LEJAY the Original Crème de Cassis for “Diablo de Mayo”. To kick off this series, Master Blender Oliver Melis from LEJAY and Richard Allison Creative Director from Rootbittere shake things up with the original El Diablo recipe, from Trader created at Trader Vic's in 1946, the iconic El Diablo cocktail showcases three of today's most popular ingredients tequila, ginger beer and Lejay Crème de Cassis. A new take on Cinco de Mayo, Lejay’s Diablo de Mayo hopes to inspire bartenders to create innovative twists on the classic cocktail. El Diablo Recipe 1 1/2 oz. tequila3/4 oz. Lejay Crème de Cassis1/2 oz. fresh lime juiceCombine in a highball glass with ice. Top with ginger beer. Garnish with lime.“The El Diablo is a simple classic cocktail that lends a great landscape to innovation for bartenders to improvise upon. When utilizing both fresh ginger and citrus, the El Diablo showcases the bright berry freshness that Lejay captures, making for a delicious and refreshing drink that is simply perfect as we enter warmer months,” says Olivier roots of the El Diablo date back to 1946 with the first known reference to the “Mexican El Diablo” found in Trader Vic’s Book of Food and Drink that was published the same year. The traditional recipe for an El Diablo features blanco tequila, crème de cassis and lime, shaken with ice, topped with ginger beer. Modern interpretations of the cocktail include adaptations of the classic ingredients aged or infused tequila, fresh ginger, etc., but with one element in common – Lejay Crème de in 1841, Lejay has a storied history as the original crème de cassis and is still produced today using the century-old production process of the highest quality standards in the industry. Created in Burgundy in the town of Dijon, Lejay is a blend of two varietals of French cassis, or blackcurrant, Noir de Bourgogne and Black Down, harvested in late June or early July. First the fruit undergoes a slow maceration 6-8 weeks in small batches mixed with a neutral sugar beet spirit, followed by a gentle pressing using only gravity of the fruit itself to obtain the highest quality “virgin mixture”. The final secret ingredient is the addition of a small amount of highly concentrated and aromatic cassis bud infusion that helps bring out the natural aromas of the fruit and imparts a distinct citrus finish, as well as a bright and fresh aromatic nose. Exclusivement composée de Noir de Bourgogne. Au nez, riche et intense, terreux et très finement boisé. Sur le bourgeon de cassis, à la fois végétal et puissant. En bouche, veloutée, sirupeuse, riches notes de Cassis, le Noir de Bourgogne mêle concentration et puissance. Le milieu de bouche s'accompagne quant à lui de notes de chocolat noir et de cerise noire. Soutenu par une très belle acidité et une bonne longueur, le Noir de Bourgogne s'allonge entre rondeur et équilibre porté par la touche végétale du bourgeon de cassis. Code Unite Carton C6 Groupe produits APERITIVES_SPIRITS Bouchon Bouchon Poid Brut g 1250 Bouteilles par carton 6 Bouteilles par palette 480 EAN bouteille 3104691112190 EAN carton 2310469111219 Dimension bouteille L x l x h 80 x 80 x 310 Dimension carton L x l x h 240,9 x 160,9 x 310,9 Size Color Creme Vintage 0 SKU 1961201704 translation missing ORIGIN France TYPE/VARIETAL Liqueur PRODUCT Lejay Creme de Cassis It was in 1841, in Dijon in the heart of Burgundy, that Auguste Denis Lagoute created the original Crème de Cassis. Henri Lejay, who married Elisabeth Lagoute, daughter of the founder, quickly made his mark in the family House. The Lejay and Lagoute families had sealed their destinies. Since then, generation to generation have joyfully paid homage to the nobility of the fruit. Two different varietals of cassis or blackcurrant make Lejay’s original Crème de Cassis. Noir de Bourgogne is the most aromatic and rustic variety of blackcurrant. Black Down is a rounder, smoother and slightly sweeter variety. Both are harvested once a year during summer in Burgundy and other northern regions in France. Lejay uses a special technique for delicately harvesting cassis in small trays, in order to avoid any phenomenon of unwanted crushing or quick fermentation, which could affect the taste of the fruit. Upon its arrival to the house of Lejay Lagoute, the fruit de cassis receives an extensive quality review by the Maitre de Saveurs, who controls not only the temperature, but all of the elements of the long-established process, to create the best Crème de Cassis. The maitre de fruits et de saveurs brings out the freshness and complexity of the cassis by artfully combining a mélange of century-old traditional processes with proprietary stainless still maceration vats. After the slow maceration of the berries in small batch distilled French eau de vie, the solids are gently pressed and mixed with the free-run juice to create the “virgin mixture”. It is then decanted by gravity to avoid filtration and preserve the fullest flavor of the fruit. Once this passive’ maceration is completed for each varietal, they are blended together and French crystal sugar is added. The resulting spirit is then enhanced with a subtle touch of cassis bud infusion. This secret, natural ingredient reveals the inherent aromatics of berries and a distinct citrus finish with hints of grapefruit and exotic zest. Lejay crème de cassis is versatile and mixes well with virtually all spirits, wines and Champagne. It is delightful on its own in sparkling water, with fresh juices and teas. It is also a flawless compliment in countless classic cocktail templates including aperitif, stirred and sour. A clean berry nose, a gentle and soft yet complex mouth, with distinctive creamy texture and a long finish. Lejay is memorable. WEBSITE

creme de cassis noir de bourgogne lejay