A liqueur to finally be happy that the end of winter meals with families drag on.
Macerate cinnamon for several weeks in alcohol, add cloves, orange zest and star anise for the aromas, sugar for the sweetness, a hint of caramel for the amber color and the turn is played!In the kingdom of spices, cinnamon reigns! We drop the mulled wine to discover the honey and vanilla sugar which leaves a little place for orangettes. Nutmeg and cinnamon come back in force to leave a trace of cola on the finish.It goes very well with foie gras as a starter or with a pancake for dessert or to wash down a cooked pear or a crumble.In Dijon, it's not just Crème de Cassis!!! Claire Bor of the gingerbread liqueur and director of Maison Bily business founded in 1836: "For me, it's a comforting liqueur that immediately plunges us into the Christmas spirit, fun moments around fire. One of Dijon's specialties being (along with crème de cassis and mustard ;) ) gingerbread, this liqueur made a lot of sense to us. »For 6 generations, Maison Brpetuated the know-how of Dijon master liqueur makers, while respecting tradition.Heiress to a wine house, Maison Beated in 1836. In the 1900s, faced with the growing popularity of the "blanc-cassis" aperitif, Edmond Blly abandoned the wine trade to concentrate on production of Crème de Cassis. It is this Crème de Cassis from Dijon that will make the House famous.
| type of alcohol | gingerbread liqueur |
| Degree of alcohol | 18% |
