Lejay Crème de Cassis – Memories of Dijon
Recently, Philip Day drank Lejay Crème de Cassis and recalled afternoons spent beside an artificial lake in Dijon. The city was the birthplace of kir, a drink first created in 1841 by café owner Auguste Denis Lagoute.
Crème de Cassis – a product of Dijon
The other week I was invited out to lunch with some friends and for dessert we had a fruit dish based on forest fruits flavoured with Crème de Cassis and immediately the taste transported me back to the year I was at Dijon University. I asked the host if I could see the bottle and of course, it was Lejay Crème de Cassis, the original and the best.
I recalled the afternoons spent beside Lac Kir, an artificial lake, completed in 1964, situated in Dijon, the capital city and heart of France’s Burgundy Region, named after Canon Félix Kir (1876–1968), later mayor of Dijon (1945-68) and the lake’s creator, who had the vision of transforming the area into a leisure attraction for the city’s residents.
Lejay depuis 1841
Lejay is the original Crème de Cassis. Founded in 1841 by café owner Auguste Denis Lagoute, who created the liqueur making use of the region’s exceptionally flavourful blackcurrants (cassis in French). Following several years of experimentation, it was named for his son-in-law and business – Henri Lejay, as the world’s first ever Crème de Cassis, employing a unique recipe and production process that has remained unchanged to this day.
Made from natural French ingredients
Crafted using 100% top quality, natural French ingredients, Lejay uses two different varieties in its production: the aromatic and rustic Noir de Bourgogne; and the rounder, smoother and slightly sweeter Black Down. When combined at the Lejay distillery, it makes the flavour profile of the Crème de Cassis rich, velvety and bursting with intense fruit flavours.
The ‘Maitre de Fruits et de Saveurs’ has overall responsibility for the luxurious cassis flavour of Lejay’s. Traditional processes at the distillery bring out the freshness and complexity of the fruit. After slow maceration in small-batch distilled French eau de vie, the fruit is gently pressed and decanted using a unique gravity technique that avoids filtration and preserves the fullest flavour of the fruit.
This mixture is then blended with French crystal sugar before a subtle touch of cassis bud infusion is added to enhance the natural aromatics of the cassis fruit and imbue the finished spirit with citrus notes and hints of grapefruit.
Tasting notes
Lejay Crème de Cassis is bursting with rich blackcurrant and floral notes. It is fresh, balanced and velvety smooth.
- On the nose: Intense, fresh and tart blackcurrant with hints of succulent cherries and plums.
- To taste: A rich, velvety texture with full-bodied blackcurrants that continue to open with hints of cherry and plum, becoming even more luscious with exotic citrus zest, fruit jam notes and a final wave of crème brûlée.
- Finish: A rich-dry balance, led by blackcurrant notes and hints of cherry.
How to serve
As a highly versatile liqueur, Lejay Crème de Cassis mixes smoothly with nearly all types of spirits, wines, and champagne. It is also enjoyable on its own when mixed with sparkling water, or combined with fresh juices, or even iced teas. Moreover, it serves as a perfect addition to numerous classic cocktail recipes.
Of course, the most celebrated and enduring drinks of the modern age, synonymous with Lejay Crème de Cassis have to be the legendary ‘Kir’ and ‘Kir Royal’ cocktails.
Again, Lejay Crème de Cassis has the charismatic Canon Felix Kir to thank for their creation. Whilst serving as Mayor of Dijon from 1945 to 1968, Canon Kir popularised his love of drinking ‘vin blanc cassis’ – with white wine. It soon caught on, with the locals referred to the drink as ‘un Kir’ when ordering at a bar and the legendary ‘Kir’ and ‘Kir Royal’ cocktails were born.
The loyalty of Canon Kir to his favourite cassis brand was such that he signed over the trademark of the drinks name to the Lejay company in 1951.
So how are traditional ‘Kir’ and ‘Kir Royal’ cocktails made?
The Canon Kir’s apératif (Kir)
- Take one part of Lejay Crème de Cassis and four parts of dry white wine.
- Pour the Lejay Crème de Cassis into a chilled wine glass.
- Top up with the dry white wine.
- Add a couple of ice cubes (if desired)
Lejay Royal (Kir Royal)
- Take one part of Lejay Crème de Cassis and four parts of Champagne.
- Pour the Lejay Crème de Cassis into a chilled flute.
- Top up with Champagne.
- Decorate with a curl of lemon zest
Availability
Lejay Crème de Cassis can be purchased in the UK from The Whisky Exchange and other on-line dealers in fine spirits and independent wine merchants. (RRP £21.95)