Clos Saint Joseph makes its blackcurrant liqueur from Noire de Bourgogne, the queen of varieties, grown just a few kilometres from the distillery: a choice of proximity you can taste directly in the product. This variety is renowned for its concentration of anthocyanins, its structuring acidity and its aromatic profile of ripe, slightly spicy black fruit. Before any processing, the berries are rigorously sorted by hand to keep only the finest; a light natural shrivelling concentrates the aromas and substance even further. Production relies on a long, gentle infusion, followed by racking by gravity to preserve aromatic purity, then gradual reduction to reach the desired intensity. No added flavourings: the quality of the fruit does all the work.

The colour is deep, almost black, shot through with intense violet glints, the natural signature of Noire de Bourgogne. The nose is immediate and vibrant: pure, concentrated, almost wild blackcurrant, with freshly crushed berry, skin and a slight noble herbaceous touch. On the palate, the attack is frank, then the tangy structure takes over and carries the fruit without heaviness. The sweetness is present but controlled (a far cry from syrupy liqueurs) and the finish stays fresh and clean.

As an aperitif in a precise kir (1 measure of cassis to 6 to 8 of Crémant brut), neat over ice in hot weather, or in cocktails: a low-sugar cassis and tonic, a reinvented spritz, a twist on a whisky sour. As an accompaniment: duck foie gras, a blue cheese such as Bleu de Gex, a 70% dark chocolate dessert or a red fruit soup.