Le Prunellier produces artisanal crème de cassis in the old time fashioned way - hand picking the fruit, before gently crushing it and leaving it to macerate in alcohol for 10 weeks before a slow filtration. The attention to detail and time intensive manual production gives Le Prunellier crème de cassis a deep flavour of blackcurrants, with a hint of acidity which is being recognised across Belgium and taken up by many sommeliers, including those of Michelin starred restaurants.