Black Currant Liqueur

About the Black Currant Liqueur

Only sun-ripened black currants are pressed to fruit juice, then cautiously mixed with alcohol and a bit of sugar. This is how this delicious Tyrolean fruit juice liqueur with the distinct flavor of cassis is made. The full-flavored and discreetly sour taste of succulent berries give this liquor its distinctly premium quality – the exquisitely tasty experience is rounded off by its vivaciously fruity aroma.

About black currants

The black currant (Latin „ribes nigrum“) has numerous German names: Ahlbeere, Schwarze Ribisel, Gichtbeere or Bocksbeere. Basically, the black and red Alpine currants belong to the Ribes genus of the gooseberry family. The designation „Johannisbeere“ is a derivation from St. John’s Day on 24 June, when the first currant types begin to ripen. This day, which commemorates the birth of John the Baptist, is also closely connected to the summer solstice on 21 June and is especially linked with the custom of the Tyrolean mountain fires, i.e. St John’s fire.

The deciduous currant bush grows 1-2 meter tall and belongs to the gooseberry family. It is indigenous to central and Northeastern Europe, as well as to some Asian countries. It prefers sunny to semi-shaded, frost-protected areas that are not too windy. In Central Europe, the black Alpine currant has been grown as a berry fruit in gardens since the 16th century. The harvest of the ripe berries usually takes place from July to August.