Description
The sourcing of Blackcurrant is primarily from France (mainly from the Noir de Bourgogne and Andega varieties, coming from Burgundy, Rhône Alpes, Val de Loire, and Oise). France ranks among the top three global producers of Blackcurrant, although this delicate fruit has variable yields.
The Blackcurrant puree is very rich and aromatic, with acidity and astringency characteristic of the fruit. Some “bud” notes of Blackcurrant are brought by the Noir de Bourgogne variety, while more floral and tannic notes come from the Andega variety.
Ingredients: Blackcurrant (France) 100%.
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