Crème de Cassis de Dijon is the only liqueur which must be manufactured by macerating blackcurrants in alcohol without preservatives or colouring agents. But Gabriel Boudier goes even further: the fruits must meet several criteria, such as the choice of noble varieties and the strict requirements of the inspection laboratory, in particular concerning their maturity and all the phytosanitary processing applied. All fruit creams and liqueurs manufactured by Gabriel Boudier are also based on this respect of the fruit. The blackcurrant infusion is obtained by macerating blackcurrants in alcohol. It is extremely concentrated in fruits and therefore highly acid. Blackcurrant is a particularly acid fruit and, as incooking, the only way to neutralise this acidity is by adding sugar. After adding sugar, the blackcurrant infusion becomes a Cream.