It is a liqueur of French origin whose history in Italy began when Emanuele Filiberto I moved the capital of the Piedmontese kingdom from Chambéry to Turin. Here, the crème de cassis began to be produced under the name Ratafià.
It is prepared with an infusion of fresh black currant fruits in ethyl alcohol. After three months the macerate is pressed to obtain a low alcoholic liqueur (15%) and dark in color with violet reflections. In the mouth it is rich, creamy, with a pleasantly sweet and balanced finish.
To be enjoyed very cold or on the rocks.
Excellent as a base for cocktails. It is also excellent in the correction of desserts.
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