The 1841 recipe by Auguste Denis Lagoute is still used today and 100% of the blackcurrants are French. Lejay uses static maceration, as stiulated in the original recipe. Many other producers use rotating masceration which drastically reduces the time needed to extract flavour, it can also destroy the delicate pectins and other molecules. The Lejay Lagoute crème de cassis has bags of cherry flavour and deep dark colour. Use in long drinks or in cocktails.