Known since the 18th century as the « Elixir of Life, » black currant liqueur is made in several regions of France, though some of the best black currants are to be found in Burgundy. The two varieties used to make Mathilde Cassis are the Noir de Bourgogne and the Blackdown. Noir de Bourgogne has excellent taste qualities and the reputation of being the best black currant to eat. Blackdown is a soft, sweet variety. A long steeping period ensures a perfect balance between alcohol and fruit.