Black Currant Liqueur

Crème de Cassis comes from the area around Dijon in Burgundy, France. There, Félix Kir, former mayor of the city, made the combination of black currant liqueur and white wine the official beverage of the area. Replacing the white wine with champagne, the result is a drink for which Crème de Cassis is almost symbolic: Kir Royal.

Our Cassis is neither made in France, nor are we following conventional manufacturing processes. We reinterpret the traditional method. According to the EU Spirits Regulation, Crème de Cassis must have a sugar content of at least 400 grams of sugar per liter. For the CASSIS 775, the sugar content has been reduced by half to balance the ratio of acidity and sweetness. As with most products of the Freimeisterkollektiv many ingredients come from a single source. The Mozer family in the district of Hohenlohe in Baden-Württemberg cultivate the blackcurrants themselves and process them on their own farm.


Intense fresh berry aroma | floral notes


Ripe Currant | Tropical Fruits | Earthy | Elegant acidity | Velvety mouthfeel


Roses | Citrus | Tannins

  • Vegan
  • Maceration
  • Fermentation by Freimeister
  • Pot still
  • Fractionating column
  • Barrel aging





Blackcurrant (Ribes nigrum) Juice | Blackcurrants brandy obtained by maceration and distillation | Water | Sugar

Preparation Traditional recipes describe Crème de Cassis as an applied liqueur in which blackcurrants are macerated in alcohol. Fritz-Martin Mozer renounces this maceration, but instead squeezes the blackcurrants fresh instead. This direct or mother juice - for one liter of juice about two kilos of berries are needed - is the basis of the liqueur, which is stretched with blackcurrant fire. This is won by Fritz-Martin Moser from maceration and distillation and was developed specifically for the Freimeisterkollektiv. The addition of other flavors or citric acid is completely omitted. The result is a complex liqueur that offers freshness and fruitiness and less herbaceous aromas or, for example, a taste of cooked berries. At 25% vol., The alcohol content is slightly higher than with commercial products (around 20%), making it ideal for mixing cocktails.
Hohenlohe, Pfedelbach, Deutschland
  • Fritz-Martin Mozer

    Fruit Grower and Distiller | Hohenlohe

    Since 1893, the Mozer family manages the Lerchenhof on a small hill between the Ohrntal and Pfedelbach, located amidst the orchards of the district of Hohenlohe in Baden-Württemberg. This location in the rolling hills allowed the Mozer family to specialize in the cultivation of apples, pears and berries. Fritz-Martin Mozer took over the distillery from his father and has been producing liqueurs for more than 20 years. He receives support from in the distillery from his wife Christine and son Konstantin. The Mozer family processes and distills only their own fruit. In addition to red and black currants as well as various apple and pear varieties, quince, sour cherry, mirabelle plum, prune or plum are also grown on the Lerchenhof.