Spirits
Cassis de Beaufort
Luxembourg
Blackcurrant liqueur made at Beaufort in the Mullerthal since 1922, from fruit macerated in spirit rather than flavoured with syrup.
Original eatfuls sticker artwork
What it is
A closer look at Cassis de Beaufort.
Blackcurrant liqueur made at Beaufort in the Mullerthal since 1922, from fruit macerated in spirit rather than flavoured with syrup.
What to look for
Know it when you find it.
The distillery in the village sells it alongside its fruit brandies. Deep purple and thick — a thin bright red one is not it.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cassis de Beaufort.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Neuchâtel, Switzerland
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A high-strength spirit distilled with wormwood, green anise and fennel, served diluted with iced water dripped slowly over a sugar cube until it clouds.
Netherlands
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Romania
Bilberry Liqueur
Afinată
Wild bilberries picked in the mountains and steeped in spirit with sugar into a dark purple liqueur.
Antigua and Barbuda
Cavalier Rum
The lighter, everyday rum from Antigua Distillery; one of the two signature rums of Antigua, alongside the aged English Harbour; a versatile mixing rum; used in rum punch and cocktails; the everyday rum of the island; the Cavalier rum of Antigua; a staple of every rum shop.
Antigua and Barbuda
English Harbour Rum
Smooth, aged rum from Antigua Distillery; one of the two signature rums of Antigua, alongside the lighter Cavalier; a premium sipping rum; served neat or in a rum punch; the rum of the island; the English Harbour rum of Antigua; an aged rum.
Madeira, Portugal
Aguardente de cana
Madeiran sugarcane spirit; base for poncha.
Argentina
Aguardiente
An Argentine spirit distilled from sugarcane or grapes, drunk neat or in cocktails in the northwest. A strong, clear liquor, often homemade in the Andean provinces.