Lejay Lagoute
Since 1841, at Lejay Lagoute in the Côtes du Rhône, blackcurrants are treated like a precious harvest: hand‑picked at full ripeness and laid into alcohol without haste. The house works like a true liquorist atelier, built on restraint, clarity and French art de vivre.
Two cassis varietals are macerated separately for 8–10 weeks at room temperature, guided by time and gravity rather than heavy filtration. Free‑run juice, gentle pressing and a quiet settling phase yield the “virgin blend” – the pure essence before sweetness.
Only then is sugar dialed in for balance, while an infusion of blackcurrant buds brings vegetal depth and essential oils. Awarded the EPV heritage label in 2017, the craft remains disciplined: batch work, patience, and a clean, precise bottling from harvest to bottle.Lejay Lagoute
Since 1841, at Lejay Lagoute in the Côtes du Rhône, blackcurrants are treated like a precious harvest: hand‑picked at full ripeness and laid into alcohol without haste. The house works like a true liquorist atelier, built on restraint, clarity and French art de vivre.
Two cassis varietals are macerated separately for 8–10 weeks at room temperature, guided by time and gravity rather than heavy filtration. Free‑run juice, gentle pressing and a quiet settling phase yield the “virgin blend” – the pure essence before sweetness.
Only then is sugar dialed in for balance, while an infusion of blackcurrant buds brings vegetal depth and essential oils. Awarded the EPV heritage label in 2017, the craft remains disciplined: batch work, patience, and a clean, precise bottling from harvest to bottle.
