VEDRENNE, since 1923 in Nuits-Saint-Georges, specialist in blackcurrant and high quality fruits & plants liqueurs.

Spritz cassis

Ingredients

  • 2 cl VEDRENNE Supercassis 20°
  • 6 cl Sparkling Wine VEDRENNE
  • 6 cl Tonic

Method

  • Pour the ingredients in large wine glass.
  • Add till 2/3 of the glass with ice cubes.
  • Top 6 cl of Tonic.
  • Stir gently.

Production

According to the traditional Burgundy “Crème de Cassis” recipe, Supercassis uses a significant proportion of blackcurrant berries during maceration. The production process respects the fruit and takes into account its fragility : the blackcurrant berry maceration in the alcohol takes place in rotating stainless steel vats away from air and light.
After going through the press, the infusions obtained are sweetened only with dry sugar: they do not contain any additives.
Our range of fruit liqueurs is made following the same quality process as our iconic “Crème de Cassis”.

History

1923 CREATION OF VEDRENNE PÈRE & FILS Joseph VEDRENNE, a trained engineer, set up his company “VEDRENNE Père et Fils” after the First World War.
He located his firm in Nuits-Saint-Georges near the blackcurrant fields, a berry which cultivation was then at its peak. This proximity allowed him to build a strong relationship with local producers and process the fruit under optimal conditions.

THE 1930s Joseph VEDRENNE was one of the pioneers of fruit maceration, developing processes in which the fruit was protected from light and all its flavour characteristics were preserved. The company specialised in fruit extraction, offering its customers the famous Supercassis, other fruit liqueurs and syrups.

THE 1950s Berry products gave way to new flavours which were distilled and macerated in Nuits-Saint-Georges according to the company’s know-how. VEDRENNE also started to export their products abroad.

TODAY The company is present in more than 60 countries, in the bar and mixology market, and in HORECA – hotels, restaurants and cafés.
In 2017, it was recognized as an “Entreprise du Patrimoine Vivant” – a Living Heritage Company. Building on its expertise, VEDRENNE offers new flavours every year and remains committed to local producers supplying the fruit for its syrups.

The "Black Berry" of Burgundy

Burgundy is a land of many traditions, where knowledge and expertise in the art of making wine, fruit liqueurs and spirits (eaux-de-vie) have been passed down from generation to generation. With each successive generation, techniques are developed and refined.

WHY DO BLACKCURRANTS DO SO WELL IN BURGUNDY? Blackcurrants are very hardy, but nonetheless have some requirements in terms of soil and climate, i.e. moderately fertile soil (clay-silica or clay-limestone) and cold winters to ensure that the shrub has a dormant period, followed by a period with enough warmth and sunshine in the early summer for the currants to ripen. In Burgundy, especially on the hillsides, blackcurrants have everything they need to flourish. To such a degree that a variety native to the region was created with unparalleled flavour characteristics, called the Noir de Bourgogne. The famous Noir de Bourgogne is the predominant variety used in VEDRENNE’s Supercassis. After rigorous selection, the currants are quickly transported to Nuits-Saint-Georges.

HOW CAN YOU RECOGNIZE A GOOD BLACKCURRANT LIQUEUR?

  • By the colour. Blackcurrants are small, dark berries, which are rich in anthocyanins and characterized by a beautiful, dark red-violet colour. A good blackcurrant liqueur will thus have a deep, rich colour reflecting the density and freshness of the flavours.
  • The density or “thickness” of the liqueur. If you shake the bottle, the liqueur should leaves violet “tears” on the sides, that run slowly down the glass, indicating good density of fruit and concentrated flavour.
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Visite guidée des burons tous les jours sauf le vendredi. durée 1h30 à 2h, tarif 5 € / adulte et 3 € / enfants de 8 à 12 ans.

C’est dans une tradition familiale que les Burons de Salers vous accueilleront sur leurs terres pour la découverte de leurs deux burons où vous attendent des visites guidées sur 260m² d’exposition, des dégustations, des repas…

SUR RESERVATION “LA TRUFFADE” Repas du buronnier dans un cadre exceptionnel

Repas tous les jours à midi (sur réservation), pass sanitaire obligatoire

Accueil des groupes sur réservation.

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MAI À OCTOBRE
du 1er novembre au 13 novembre & du 18 décembre au 31 décembre
du 14 novembre au 18 decembre

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Plongez dans l’univers de la liqueur du Noyau de Poissy avec une visite guidée sur les secrets de sa fabrication et profitez d’une dégustation de liqueurs ou sirops.

Visite guidée uniquement sur réservation auprès de l’Office de Tourisme Terres de Seine :

01 30 74 60 65 – www.terres-de-seine.fr

Plongez dans l’univers de la Verveine du Velay en vous rendant à la Distillerie Pagès, profitez d’une visite interactive sur sa culture et son histoire à travers les siècles, et d’une dégustation des produits Pagès.

Les réservations sont obligatoires pour les visites. Le nombre de personnes par visite est désormais limité.

Plongez dans l’univers du cassis avec une visite pédagogique et gourmande sur sa culture, son histoire à travers les siècles, et profitez d’une dégustation des produits Vedrenne.

Les réservations sont obligatoires pour les visites. Le nombre de personnes par visite est désormais limité.
Pour découvrir d’autres expériences, rendez-vous ici.