crème de cassis producers win their fight against Chinese manufacturers

In Dijon (Côte d’Or), regional specialties can be bought at the market: old-fashioned mustard, Burgundy snail, not to mention the crème de Cassis. This liqueur created in 1941 is known throughout France. Despite the protected designation of origin, Chinese manufacturers have sought to usurp the name of this product made in the heart of Dijon. This blackcurrant, produced in Burgundy, is macerated for several weeks using a traditional technique. “We’ve been doing this for 180 years now, so obviously we want to protect our blackcurrant,” says Claire Briottet, producer. Know-how to be protected The four houses of crème de cassis producers fought for two years to prevent these manufacturers from appropriating their know-how and especially the geographical indication of Dijon. On a Chinese bottle, however, we see that it is written “Crème de Cassis Dijon”. “What prevented them from doing that with the aroma? We put the water and the sugar of the aroma and presto, we write ‘crème de cassis'”, protests Claire Briottet. More than 8 million bottles are produced each year in the region, and a third is exported to Asia, in particular.

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