For over 150 years, Lejay Logoute has followed their age-old recipe for producing "Crème De Cassis de Dijon." To this day, the method has remained unchanged, allowing the black currant berries to macerate at least 2 months in original oaken vats filled with neutral spirits. After approximately 8 weeks, the vats are emptied and the juice is drained through natural oak filters (no other presses are used). The result of this process is "1st extra virgin juice." Only then is the juice sweetened with crystallized, pure cane sugar so as to further enhance the fresh fruit flavors.