The liqueur cassis is made from which fruit?

Crème de cassis (also known as Cassis Liqueur) is a sweet, dark red liqueur made from blackcurrants. Several cocktails are made with crème de cassis, including the very popular wine cocktail, kir. It may also be served as an after-dinner liqueur or as a frappé.

The modern version of the beverage first appeared in 1841, when it displaced "ratafia de cassis", which had been produced in prior centuries. While crème de cassis is a specialty of Burgundy, it is also made in Anjou, England, Luxembourg, Alberta, Quebec and Tasmania.

Nearly 16 million litres of crème de cassis are produced annually in France

The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process. If it is labelled "Crème de Cassis de Dijon", one is guaranteed berries from the commune of Dijon.

In 2015, the new protected geographical indication (PGI) “Crème de Cassis de Bourgogne” was approved. Promoted by a syndicate of fruit producers and liqueurs companies from Burgundy. This "Crème de Cassis de Bourgogne" guarantees the Burgundian origin and the minimum quantity of berries used in its production, essentially the variety Noir de Bourgogne.