Production
In keeping with the traditional recipe for Crème de Cassis in Burgundy, Supercassis uses a generous proportion of blackcurrant berries during maceration. The production process respects the fruit and takes its delicate nature into account: the blackcurrant berries are macerated in alcohol in rotating stainless steel tanks, protected from air and light.
After pressing, the drawn-off infusions are sweetened exclusively with dry sugar: they contain no additives, even those permitted by law.
Crème de Cassis is our signature product, and we take the same care in creating our entire range of fruit liqueurs and liqueurs.
Our history
1923 FOUNDING OF VEDRENNE PÈRE & FILS:
In the aftermath of World War I, Joseph VEDRENNE, a trained engineer, founded VEDRENNE Père et Fils. He settled in Nuits-Saint-Georges, near the blackcurrant fields, where the crop was then at its peak. His proximity to the local terroir enabled him to build close relationships with local growers and work with the fruit in the best possible conditions.
FROM THE 30:
Joseph VEDRENNE was one of the pioneers of fruit maceration, introducing equipment that preserved all the fruit’s flavor qualities away from light. The company specialized in fruit extraction, offering its “Supercassis” crème de cassis, fruit liqueurs, and syrups.
TODAY:
The company is present in more than 60 countries, serving the bar and mixology worlds as well as cafés, hotels, and restaurants. In 2017, the company was recognized as a Living Heritage Company.
Blackcurrants, Burgundy’s black berries
Burgundy is a land of many traditions, where knowledge and expertise in the art of making wine, fruit liqueurs and spirits (eaux-de-vie) have been passed down from generation to generation. With each successive generation, techniques are developed and refined.
WHY DO BLACKCURRANTS DO SO WELL IN BURGUNDY?
Blackcurrants are very hardy, but nonetheless have some requirements in terms of soil and climate, i.e. moderately fertile soil (clay-silica or clay-limestone) and cold winters to ensure that the shrub has a dormant period, followed by a period with enough warmth and sunshine in the early summer for the currants to ripen. In Burgundy, especially on the hillsides, blackcurrants have everything they need to flourish. To such a degree that a variety native to the region was created with unparalleled flavour characteristics, called the Noir de Bourgogne. The famous Noir de Bourgogne is the predominant variety used in VEDRENNE’s Supercassis. After rigorous selection, the currants are quickly transported to Nuits-Saint-Georges.
HOW CAN YOU RECOGNIZE A GOOD BLACKCURRANT LIQUEUR?
By the colour. Blackcurrants are small, dark berries, which are rich in anthocyanins and characterized by a beautiful, dark red-violet colour. A good blackcurrant liqueur will thus have a deep, rich colour reflecting the density and freshness of the flavours.
The density or “thickness” of the liqueur. If you shake the bottle, the liqueur should leaves violet “tears” on the sides, that run slowly down the glass, indicating good density of fruit and concentrated flavour.
