Blackcurrant liqueur

Blackcurrant Liqueur. Cassis from Kaiserstuhl, deep red and fruity-tart.

Blackcurrant Liqueur is a cassis liqueur from Faude feine Brände, distilled from blackcurrants grown on their own farm in Kaiserstuhl. Not a sticky dessert liqueur, not a flavored concentrate, not a perfumed syrup, but ripe cassis fruit with lively acidity.

Blackcurrant Liqueur is the Baden interpretation of the classic Crème de Cassis, made from the juice of fully ripe blackcurrants. In the glass, it is a deep ruby red, almost black at the edges. As soon as it is poured, a scent of berry garden and damp forest floor rises. On the palate, dark fruit dominates, with sweetness remaining in the background. The finish is long, tart, and clean. Anyone who has only known cassis as a sweet syrup will experience the other side of the berry here.

Dark Cassis Fruit, Clear Acidity, Little Sweetness

The cassis liqueur tastes of ripe blackcurrants, with typical spice and a hint of leafy green. The nose has an earthy fruitiness, familiar from an old berry garden. There's also a dark note reminiscent of blackberry and damp foliage.

In the mouth, the liqueur is velvety without becoming heavy. The fruit is dense, almost like cooked blackcurrants, yet it remains clearly defined. On the glass, the liqueur forms slow streaks, a sign of its dense texture.

The acidity carries the fruit and keeps the liqueur vibrant, preventing it from becoming cloying. The sweetness is intentionally restrained, and the alcohol is smoothly integrated. Anyone expecting a sweet, syrupy liqueur will find Faude's to be too tart. This is not a weakness, but Florian Faude's clear philosophy: fruit over sugar.

From Kir Royal to Vanilla Ice Cream

Well-chilled at six to eight degrees, the cassis liqueur shows its fruit most clearly. Neat, it's perfect in a small glass after dinner, or on ice with a little lemon peel as an aperitif. Served from the refrigerator, it appears firmer and fresher.

For a Kir Royal, pour 1.5 cl into a champagne flute and top with dry sparkling wine. With still white wine, it becomes a classic Kir; with tonic, a long drink on ice. For a summery Cassis Spritz, mix 2 cl with Prosecco and a splash of soda over ice.

A tablespoon over vanilla ice cream or dark chocolate mousse breaks the sweetness with berry acidity. It also provides a tart counterpoint over cheesecake or with panna cotta. If you'd like to get to know the distillery, you can find more spirits from Kaiserstuhl with us.

Our tip: Even a small dash adds color and flavor; the liqueur goes a long way. It's not intended for cooking savory sauces; its acidity belongs in the glass. Compared to many other fruit liqueurs, it remains significantly drier.

From Parents' Distilling Rights to Fruit in the Glass

Florian Faude runs his home distillery in Bötzingen am Kaiserstuhl, where he took over his parents' business in 2006. They had acquired the farm and its old distilling rights in the 1980s, and a new distillery was added in 2017. The trained winemaker only works with local fruit, freshly picked and processed.

Faude is known beyond Baden for his brandies and spirits, such as those made from cucumber, beetroot, or blood orange. His bottles have long been a staple in good bars. With his liqueurs, he focuses on the fruit, not the sugar.

For the liqueur, blackcurrant juice is macerated, meaning it is extracted with alcohol and gently refined. The berries steep in alcohol for several weeks in a cool environment, without heat, to preserve the fresh fruit. No artificial flavors, colorings, or fruit concentrate are added; only what came from the bush remains in the glass.

Kaiserstuhl is of volcanic origin and one of Germany's warmest regions. On its loess soils, berries and grapes ripen with plenty of sun and flavor. Crème de Cassis itself originated in Burgundy, where it is a key ingredient in Kir and traditionally paired with Aligoté white wine. Kir is named after Félix Kir, a priest and mayor of Dijon.

Fruit Instead of Sugar, Craft Instead of Aroma

What sets this liqueur apart from many cassis products is its origin from a single harvest. No industrial blend, no purchased concentrate, but juice from their own farm. This is precisely what makes Faude's Blackcurrant Liqueur more than just an after-dinner liqueur.

As a gift, it appeals to Kir Royal lovers and hosts who appreciate an aperitif with character. It suits a summer garden dinner as well as a winter dessert. Those who enjoy regional spirits will find a piece of Kaiserstuhl in this bottle.

A cassis liqueur for those who take their aperitifs seriously and expect real fruit in their Kir Royal instead of perfumed sweetness.