NEW RANGE OF VEDRENNE LIQUEURS

11/10/2022

VEDRENNE, a fruit expert since 1923, is updating its liqueur range with a new bottle and a new look.

NEW PACKAGING

For its new bottle, VEDRENNE offers a retro design, inspired by decorative arts, made in Burgundy, 40 km from its production site.

Its new look was designed by a young designer, Alice Vallin. She hand-drew each fruit, plant, and spice with the aim of showcasing the unique qualities of each ingredient, reflecting the unique production process behind VEDRENNE creams and liqueurs. Essential to making liqueurs, the ingredients take pride of place on this new label.

How is our iconic product, SUPERCASSIS, made?

VEDRENNE Supercassis

To make Supercassis, VEDRENNE primarily uses the famous Noir de Bourgogne blackcurrant variety, the most aromatic in the world. Carefully selected, the blackcurrant berries are quickly transported to Nuits-Saint-Georges after harvesting.

Following the traditional Burgundy Crème de Cassis recipe, Supercassis uses a high proportion of blackcurrant berries during maceration. The production process respects the fruit and takes its delicate nature into account: the berries macerate in alcohol in rotating stainless-steel tanks, protected from light.

After pressing, the drawn-off infusions are sweetened exclusively with dry sugar: they contain no additives, even those permitted by law.

Creams or liqueurs: what's the difference?

A liqueur is a spirit drink made using various processes, including the maceration, infusion, and distillation of fruits, plants, or spices. Its alcohol content ranges from 15% to 55%, and its sugar content is at least 100g per liter.

Creams, meanwhile, are fruit liqueurs with a higher sugar content. Creams must have an alcohol content of at least 15% and contain at least 250g of sugar per liter for a fruit liqueur and 400g per liter for a Burgundy crème de cassis.