Crème de cassis
It is made from blackcurrants that are crushed and soaked in alcohol, with sugar subsequently added.The quality of crème de cassis depends upon the variety of fruit used, the content of the berries, and the production process.[clarification needed] The modern version of the beverage first appeared in 1841, when it displaced "ratafia de cassis", which had been produced in prior centuries.While crème de cassis is a specialty of Burgundy, it is also made in Anjou,[6] England,[7] Luxembourg, Alberta, Quebec, Vermont and Tasmania.The Europe Court of Justice found this to be a breach of trade, in Rewe-Zentral AG v Bundesmonopolverwaltung für Branntwein.