La crème de cassis de Bourgogne

It is essentially produced from 2 varieties of fruits: the black of Burgundy (sour, but with a powerful taste) and the black down (sweet, and sugary).
The liquor is issued from a slow maceration in a cellar during 8 to 10 weeks. Then we mix the juices from maceration with the sugar and the alcohol. The 3 ingredients are dosed depending on the quality of the juices.

The Kir is the traditional aperitif of bourguignonne cuisine:  made with creme de cassis and bourgogne aligote, it  takes its name from canon Felix Kir, mayor of Dijon from 1945 to 1968.