Jean-Baptiste JOANNET
Liquoriste - Bourgogne
Version Française

La véritable crème de cassis d'Arcenant depuis 1978

Crème de cassis de bourgogne
 

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 Processing

The fruit for the liquers, after harvesting, is soaked in tasteless and odourless 96% alcohol in order to retain its fruity aroma. After soaking the fruit is pressed, either using an electric press for the blackcurrants or a manual press, ours dates from the 19th century, for other fruit. During the pressing we obtain a mixture of fruit and alcohol called infusion. It is important to note that for the preparation of our liqueurs, we only use a single soak infusion. After this we add sugar to the infusion, the liqueur is then ready to be bottled and labeled.

To obtain good products, it is essential to have good fruit and an a concise manufacturing process. The aim is to obtain a good balance between fruit, alcohol and sugar to allow the flavours of the fruit to explode in ones mouth.

Our jams are ,made in house using only our own fruit, and raspberry, blackcurrant, vineyard peach and redcurrant are the main flavours. Depending on the annual harvest we can also produce jam such as blackberry, cherry, plum...

Jean-Baptiste JOANNET- 4 Rue Amyntas Renevey - 21700 Arcenant
Tel : +33 (0)3 80 61 12 23
Courriel : contact@cremedecassis-joannet.com