No 180 German Black Currant

In contrast to strawberries and raspberries, the blackcurrant is also a berry in the botanical sense, i.e. a fruit that has emerged from an ovary, the outer shell of which is at least fleshy when ripe. It got its name from the ripening of the fruit around June 24th, the birthday of John the Baptist. Then the berries are plump and spherical and dark blue to black-violet in color due to their high anthocyanin content in the skin. This color is also characteristic of the famous French liqueur Crème de Cassis. Instead of a sweet, colored one, we opted for a fruity, clear variant of this great aroma. We made a brandy (through maceration and distillation) from the perfectly ripened fruit of our southern German farmer, i.e. five parts black currants with one part alcohol. During the slow distillation, the aromatic substances, in particular 4-methoxy-2-methyl-2-butanethiol, were distilled over with the alcohol, a substance to which the human nose is particularly sensitive: the pleasant and desirable smell of blackcurrants is already present in very perceived in small amounts, but in higher concentrations our receptors suddenly recognize unpleasant notes. These are certainly not found in our brandy, on the contrary, it impresses with its typical fruit aromas, which make it ideal for mixing, refining desserts or simply for pure enjoyment.