Blackcurrant liqueur

Blackcurrant liqueur from the Kaiserstuhl, deep red and fruit-tart

The blackcurrant liqueur from Faude feine Brände is a cassis liqueur made from estate-grown berry juice, distilled in Bötzingen in the Kaiserstuhl region. Deep red, fruit-tart, 18% ABV. Not a sticky coffee-party liqueur, but a cassis for Kir Royal, for a glass with ice cream, and for the aperitif.

Blackcurrant liqueur brings the aroma of ripe cassis berries into the glass and is Florian Faude's Baden answer to the classic Crème de Cassis. Made from estate-grown blackcurrant juice, pure alcohol, and a little sugar, it results in an 18% ABV liqueur with the deep fruit of Burgundy – and that fresh acidity that invites you to have another glass.

Berry-forward, spicy, with summer in the glass

In the glass, the cassis liqueur glows in a deep ruby red that smells of ripe blackcurrants the moment you pour it. The nose captures the spicy fruit you know from your own berry garden, with a fine hint of forest floor and leafy greens.

On the palate, the blackcurrant liqueur is berry-forward, tart, and stimulating, with that fine acidity that gives the cassis berry its character. The sweetness remains restrained, the alcohol is well integrated, and the finish is long and clean. A liqueur that prioritizes fruit over sugar – which is what Florian intends with every one of his batches.

Neat, on ice, or as a Kir Royal

Neat and well-chilled from a small glass, over ice cubes with a splash of lemon, or classically as a Kir Royal with a dry sparkling wine – the cassis liqueur shines in every form.

A dash over vanilla ice cream or a spoonful with dark chocolate mousse cuts through the sweetness with berry spice. For the classic, simply add 1.5 cl to a champagne glass and top up with an organic Pinot Blanc Brut sparkling wine from Andres & Mugler – the dry sparkling wine carries the cassis fruit and turns the liqueur into an aperitif with depth. For something lighter, mix a Kir with still white wine or lengthen it with tonic on ice.

Florian Faude and the renaissance of the liqueur

Florian Faude took over his parents' old home distillery in Bötzingen in the Kaiserstuhl in 2006, invested in his own new distillery in 2017, and has since built an entire world of spirits around him. He has expanded his liqueur range with clear statements.

“Estate-grown, seasonal fresh fruit juice, alcohol, a little sugar. Nothing else,” is how Florian emphasizes his liqueur philosophy. You can taste this clarity in the blackcurrant liqueur: no flavorings, no coloring, no concentrate, just juice from the regional harvest, macerated and refined.

Faude has long been a staple in German and international bars for his brandies and spirits – cucumber, beetroot, bergamot, blood orange. With his liqueurs, he is clearing away the image of the dusty coffee-party sidekick and bringing fruit back into the shaker. Fresh, fruity, idiosyncratic.

If you would like to taste your way through his range, you can find other spirits from Faude feine Brände with us – from rhubarb liqueur and sour cherry liqueur to vermouth and the clear spirits from the Kaiserstuhl. If you give the blackcurrant liqueur as a gift, you will hit the bullseye with summer lovers and Kir Royal fans.

Well-chilled is how the cassis fruit shows itself

Served at 6 to 8 degrees, the cassis fruit shows itself most clearly. For the Kir Royal, add 1.5 cl of liqueur to a champagne glass and top up with a well-chilled sparkling wine – you will find the perfect partner in our selection of sparkling wines. Once opened, if stored in a cool, dark place, the liqueur will last for several months without losing quality. A liqueur you will swear by.